TASTY FISH PIE TO WARM THE COCKLES OF YOUR HEART
Warming, nourishing food is perfect for chilly winter nights. This week’s recipe is for a fish pie, using smoked haddock available from delis and most supermarkets. You can also use smoked cod or salmon.
FISH PIE Serves 4 INGREDIENTS
500g smoked haddock 450ml milk
2 bay leaves
12 black peppercorns 2 stalks celery, chopped, with leaves 2 tbsp olive oil
1 brown onion, peeled and sliced 1 carrot, peeled and diced
2 tbsp plain flour
2 tbsp chopped parsley
2 hard-boiled eggs, peeled and sliced 1 quantity mashed potato made from 4 potatoes
Remove skin and bones from fish and discard. Place fish in a medium saucepan with the milk, bay leaves, peppercorns and celery leaves (retain stalks for later). Cover and bring to a boil over medium heat. Reduce heat and simmer for 2 minutes, remove from heat. Transfer fish to a plate to cool. Strain milk through a strainer and retain; discard seasoning. Using clean fingers, remove any bones and flake flesh. Preheat oven to 180C. Heat oil in a frying pan and cook chopped celery stalks, onion and carrot over medium heat until onion is transparent. Set aside. Melt butter in a medium saucepan and stir in flour. Cook for 2–3 minutes, stirring. Gradually whisk in reserved milk from fish. Bring to the boil over medium heat, stirring. Reduce heat and simmer for 5–6 minutes. Stir parsley through. Place a pie dish on a baking sheet. Layer the fish with slices of hard-boiled egg and cooked vegetables. Pour bechamel over the mixture. Top with mashed potato. Bake at 180C for 20–25 minutes. Variation: Sprinkle potato mash with grated tasty cheese before baking.
Fish pie is a wonderful comfort food for a chilly night.