TASTY FISH PIE TO WARM THE COCK­LES OF YOUR HEART

Life & Style Weekend - - TASTE - WEEK­END COOK WORDS: MAGGIE COOPER .......................... mag­gies.col­[email protected]­pond.com

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

100g but­ter

2 tbsp plain flour

2 tbsp chopped pars­ley

2 hard-boiled eggs, peeled and sliced 1 quan­tity mashed potato made from 4 po­ta­toes

METHOD

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.

PHOTO: ISTOCK

Fish pie is a won­der­ful com­fort food for a chilly night.

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