An old English tradition, a fish pie is nutritious, easy and can be cheap to cook. Look for a nice seasonal sale on cod, but this recipe works well with any number of firm fleshy fish, pollock salmon, sea bass, even blue fish. You can see in this recipe fish, leeks, milk, butter and potatoes, a Fish Pie is an all-in-one supper dish. Some like to sprinkle a fish pie with grated cheese but this is optional.
Here’s what you’ll need
- 8 ½ fl oz fish stock
- 8 ½ fl oz milk + 2 tbsp for the potatoes
- 12 oz of cod cut into chunks
- 1 bay leaf
- 3 to 4 cups of mashed potatoes
- 2 oz butter
- 1 medium sized leek, the white, washed and finely sliced
- 2 oz all purpose flour
- 1 tbsp finely chopped fresh parsley
- Salt and pepper
Heat the oven to 350 °
Pour the fish stock and milk into a large saucepan and bring to a gentle simmer. Add the fish pieces and bay leaf and poach for 5 minutes. Remove the fish pieces with a slotted spoon and keep to one side. Reserve the liqueur. Now, melt the butter in a medium sized saucepan over a medium heat. Add the sliced leeks and cook for about 5 minutes until the leeks are soft.
Whilst still hot, add the flour gradually and stir well with a wooden spoon, making a bit of rue here. Then, pour the fish liqueur into the pan and stir again, raise the temperature and cook for 3 minutes until the sauce is slightly thickened. Turn the heat off. Remove the bay leaf. Add the fish, chopped parsley and season with salt and pepper. Leave to one side.
Place the fish and sauce into an ovenproof dish, cover with a thick layer of mashed potatoes fluffed up with a fork.
Put the dish onto a baking sheet and cook in the center of the preheated oven for 20 – 30 minutes or until the sauce is bubbling beneath the potatoes. Serve immediately.