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Spiced fish & mussel pie

Spiced fish & mussel pie

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  • Preparation and cooking time
    • Cook: -
  • More effort
  • Serves 6

A make-ahead mildly spicy alternative to traditional fish pie that makes an ideal casual dinner party dish

Nutrition: per serving
NutrientUnit
kcal458
fat16g
saturates8g
carbs43g
sugars0g
fibre8g
protein38g
salt1.94g
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Ingredients

  • 750g parsnip , peeled, cored and cut into large chunks
  • 500g potatoes , peeled and cut into medium-sized chunks
  • 85g butter
  • 300ml fresh fish stock
  • 1kg fresh mussel , scrubbed clean
  • 1 large onion , chopped
  • 1 tbsp medium curry powder or paste
  • 50g plain flour
  • 400ml can coconut milk
  • 750g Icelandic cod fillet, skinned and cut into large cubes
  • 100g cooked tiger prawns
  • 1 pack fresh coriander , chopped

Method

  • STEP 1

    Boil the parsnips and potatoes for 15-20 mins until tender. Drain and mash well with 25g/1oz butter and seasoning. Cover and set aside.

  • STEP 2

    Bring the stock to the boil in a large pan. Tip in the mussels, cover and leave to steam for about 3 mins, or until the shells open. Drain into a colander set over a large bowl to reserve the stock. Remove and throw away the shells and any un-opened mussels. Cover the cooked mussels to stop them drying out.

  • STEP 3

    Melt the remaining butter and fry the onion until softened. Stir in the curry powder and fl our, and cook for about 1 min. Pour in the coconut milk and 3-4 tbsp of the reserved mussel stock and stir well until you have a smooth sauce. Leave to simmer for 5 mins until thickened.

  • STEP 4

    Add the cod to the sauce, return to a simmer and cook for 3-4 mins, stirring occasionally, but trying not to break up the cod. Stir in the mussels, prawns and coriander, season, then tip into a large ovenproof dish. Spread the parsnip mash over the top.

  • STEP 5

    To serve now heat the grill and grill until the mash is golden and crusty. To eat later cool, cover, then chill for a couple of hours. To serve, heat oven to 200C/ fan 180C/gas 6 and bake for 35-40 mins until hot all the way through.

RECIPE TIPS
LIKE MORE SPICY? PREFER ALL PRAWNS?

To make it spicy add a couple of chopped and seeded fresh red chillies when frying the onion for added heat. For an all-prawn version, substitute a 400g bag of peeled tiger prawns for the mussels.

Goes well with

Recipe from Good Food magazine, July 2000

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Overall rating

A star rating of 4.3 out of 5.6 ratings
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