BBC Good Food Magazine

Harissa fish pie


SERVES 4 PREP 5 mins COOK 1 hr 40 mins EASY

700g sweet potatoes (3-4 small

ones or 2 large ones)

3 tbsp rapeseed oil pinch each of cumin and smoked


1 onion, finely chopped

1 red pepper, finely chopped 350ml semi-skimmed milk 350g fish pie mix (make sure it

contains smoked haddock) 225g frozen king prawns, defrosted 2½ tbsp harissa paste

2 tbsp cornflour

30ml double cream

200g spinach, roughly chopped green beans, to serve 1 Heat the oven to 180C/160C fan/ gas 4. Prick the sweet potatoes with a fork and cook for 50 mins-1 hr or until the flesh is soft (or in the microwave on high for 5-7 mins). Remove the skin and mash the flesh with 2 tbsp of the oil, the cumin and paprika. Set aside and keep warm.

2 Meanwhile, heat a frying pan with the remaining 1 tbsp oil, and cook the onions and peppers over a medium heat until soft, about 7 mins. Warm the milk in a pan over a low-medium heat and add the fish pie mix and the prawns. Cook for 4 mins until the prawns have just turned pink, then scoop out the fish and prawns. Reserve the milk.

3 Add the harissa paste to the onions and peppers and cook for 2 mins. Stir through the cornflour, then add the reserved milk bit by bit, stirring as you go, followed by the cream. Add the spinach and cook for 2 mins until it softens, then add the fish and prawns, stirring carefully to avoid breaking it up.

4 Pour the fish mixture into an ovenproof dish, approximat­ely 25cm by 18cm. Carefully spoon the sweet potato on top, going from end-to-end and meeting in the middle. Carefully spread out with a knife, then go over it with a fork to make ridges. Bake in the oven for 20 mins, then grill for 10 mins on the hottest setting. Serve with the green beans.

GOOD TO KNOW balanced • calcium • folate • fibre • vit c • 2 of 5-a-day • gluten free

PER SERVING 539 kcals • fat 20g • saturates 5g • carbs 52g • sugars 27g • fibre 9g • protein 34g • salt 1.1g

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