As passionate seafood lovers, we couldn’t go past a classic – a wholesome fish pie. Perfect for families, it's warm, comforting and hearty as can be. And, it allows us to enjoy all the flavours of the sea.
This delightful pie uses 16 ingredients, including three of the finest seafood choices which we love to use: blue-eye cod, smoked haddock or cod and prawns. All other ingredients can either be found hidden in your pantry or easily accessible from your local supermarket. Total cooking time is 85 mins, this ensures 40 mins prep to deliver the best possible flavours. Serving four people, you can enjoy with your family or impress your in-laws.
INGREDIENTS:
- 4 cloves
- 1 onion, halved
- 3 cups (750ml) milk
- 1 bay leaf
- 450g blue-eye cod, skinned, pin-boned
- 450g smoked haddock or cod
- 3 hard-boiled eggs, roughly chopped
- 350g small cooked prawns, peeled, tails removed, vein removed
- 75g butter
- 1/2 cup (75g) plain flour
- 200ml thick cream
- Pinch of grated nutmeg
- 2 tablespoons chopped dill
- 2 tablespoons chopped flat-leaf parsley
- 4 sheets butter puff pastry sheets
- 1 egg, beaten
METHOD:
Stick cloves into onion halves and place in a saucepan with milk, bay leaf and fish. Bring to the boil, then reduce heat to low and simmer for about 8 minutes. Remove fish with a fish slice and cool slightly. Strain cooking liquor into a jug, discarding solids. Flake fish into large chunks, discarding any bones. Place into a bowl with eggs and prawns, then season.
Melt butter in a saucepan over low heat. Add flour and cook, stirring, for 1-2 minutes. Add reserved liquor and cook, stirring, until mixture starts to thicken. Add cream and simmer for 5 minutes. Add nutmeg and herbs, then season. Pour over fish, then cool.
Preheat the oven to 180°C. Pour mixture in four 500ml pie dishes. Cut 1cm-wide strips from the edge of pastry sheets. Press around rims of dishes and brush with a little water. Sit sheets on top, pressing lightly to seal. Cut off any excess pastry. Cut 2 small slashes in tops for steam.
Brush pastry with egg and bake for 25 minutes or until pastry is risen and golden.
