This is great dish for easy entertaining for even for week night suppers. I haven't made fish pie since last winter so I was long overdue. This dish is very versatile and you can add whatever fish you like. I would probably avoid oily fish though. Any white fish or smoked fish works great in fish pie. The addition of shrimps is pretty great, as I have done in this particular one.
If you are new to fish pie, think a chowder type sauce and then baked in the oven with mashed potatoes on the top. It is really worth a try if you haven't had it before.
I have not written out a recipe for the mashed potatoes below as I think they are pretty self explanatory. However, I will add not to skimp on the butter or milk when making them. You want your potatoes really creamy and tasty. This will add to the richness and flavour of the dish.
Classic Fish Pie
1 lb/500 grams of assorted fish cut into bite size pieces (I used cod, salmon and shrimps)
4-5 potatoes, cooked and mashed (make mash potatoes with butter and milk)
1 Leek, trimmed, halved lengthways and finely chopped
1 Cup/240 ml of fish stock
1 Cup/240 ml of milk
A couple of bay leaves
2-3 Tablespoons of flour
2 Tablespoons of butter
Salt and pepper to season
Small bunch of fresh chopped parsley
Prepare your fish. Make sure all the bones and skin have been removed and cut it all into bite size pieces. Make sure the shrimps are peeled, de veined and the tails removed. Put all the raw fish into your deep baking dish, season with salt and set aside.
In a medium saucepan add the milk, fish stock and the bay leaves. Bring to a simmer and cover and leave to simmer to allow flavours to infuse. Remove from heat after about 5-8 minutes.
In another medium saucepan, melt the butter and add the leeks. Cook the leeks for about 5 minutes until they are soft and start to brown slightly. Add the flour to the leeks and stir quickly. Add in a splash of your stock and stir quickly until a paste forms. Pour in the rest of the stock and continue to stir until you have a a smooth sauce. Add parsley to sauce and season with salt and pepper. Stir and remove from heat.
Pour the sauce over the fish and stir well. Spoon over the mashed potatoes until the the fish is completely covered. Fluff it up with a fork if you like. Cook in a preheated 350 degree F oven for about 30 minutes. If after this time your potatoes have not browned, put the dish under the grill for just a few minutes. Remove from oven and leave at least 5 minutes before serving. Serve with steamed green vegetables.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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