Big fish pie
This big fish pie will NEVER be big enough, I promise you. It does not matter if you make a double batch, it will be gobbled up in no time.
Recipe By: | Nina Timm |
Serves: | 8 |
Cooking Time: | 45 minutes |
Cook's Tips: | Underneath the lovely yellow mash you will find the most amazingly creamy and dreamy seafood “stew”, almost chowder. Too divine. I hope you like it as mush as we do! |
Prep Time: | 15 minutes |
Ingredients
- 500g hake fillets
- 500g smoked haddock or 250g haddock and 250 g salmon pieces
- 250g shelled, uncooked prawns
- 2 carrots, cooked until soft
- 2 sticks celery leaves
- 1 small bunch fresh parsley,finely chopped
- 1 small chilli (optional)
- 1.5 g pepper
- salt
- 250 ml fresh Ayrshire cream
- 250ml mature cheddar, grated
- 2 Tbsp flour for dusting the fish
- juice of one lemon
- 2 kg potatoes
- 250g butternut
- 1 knob Butter
- a little 1,5 L milk
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Make sure that all of the fish is cut into small chunks and that all bones and skin are removed. Toss all of the fish into a plastic bag with the flour and shake about.
- Season the fish with salt and pepper and drizzle the lemon juice over it.
- Grate the carrot, parsley, celery, cheddar cheese, cream and chili over the top and set aside.
- Cook the butternut and potatoes in a pot with salted water until soft. Mash with a potato masher, add the butter, milk and seasoning and make a proper mash.
- Spoon over the fish and bake in the oven for 40 to 45 minutes until golden brown and bubbly.
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