For those seeking a comfort food recipe with a slightly lighter twist, the fish pie is an excellent option. Also referred to as a fisherman's pie, this one-pot supper dish is both simple to prepare and yields impressive results, making it suitable for dinner parties. The filling typically consists of a combination of fish, such as haddock, cod, salmon and prawns. This easy fish pie recipe, courtesy of restaurateur Mitch Tonks, utilizes a combination of cod, haddock, and prawns in its filling. Mitch describes the dish as an "easy fish pie recipe that has bags of flavour from the smoked haddock, prawns and cod" and claims it's the "perfect comfort dinner".
Begin by preheating the oven to 190C/170Fan/Gas 5. Then, boil the potatoes until tender. Drain and mash the cooked potatoes with butter, creme fraiche, and warm milk, seasoning with salt and pepper. Set the mixture aside in a warm place. For those on the hunt for the ultimate creamy mash, Express.co.uk has put a Michelin-trained chef's "ultimate" recipe to the test, and the results were nothing short of impressive, reports the Express. The next step is to warm the milk in a large pan, adding smoked haddock and cod.
Slice an onion in half, notch one piece and tuck in a bay leaf. Stud the same half with cloves and pop it into the pan with the milk and fish. Bring the milk to a boil, then simmer gently for six to seven minutes. While that's going on, finely dice the other onion half and the leeks. Melt butter with olive oil in a small frying pan and sauté the onion and leeks until they're soft but not coloured, which should take about four to five minutes.
Once done, remove the fish from the pan and let it cool a tad, but keep the milk warm. Now, sprinkle flour over the leeks, stirring well. Cook this for a minute, stirring all the while. Bit by bit, ladle in the milk used for poaching the fish, mixing thoroughly each time. Keep adding until all the milk is in and the sauce thickens upon gentle heating. Then, flake the fish into pieces, checking for bones and discarding any skin, and fold the fish into the sauce.
Finally, toss in raw prawns and frozen peas into the mix. Place an ovenproof dish onto a baking tray (this will catch any of the mix that bubbles over when cooking) and spoon the fish mixture into the bottom of the dish. Sprinkle the parsley and lemon zest over the top. Finish up by topping it with the cooled mashed potato. Use a fork to spread the mash over the pie and create a rough texture on top.
Dot the pie with the remaining half of the butter and place in the oven for 25 to 30 minutes or until golden brown and bubbling. Fish pie is best eaten when freshly cooked as the texture of the fish will deteriorate a little when reheated, but any leftovers can be refrigerated and eaten the next day. Serve the food you really want to eat by signing up for our tips and recipes and never be bored by your cooking again.
