The Ingredients

  • 600g mixed seafood (such as cod, salmon, and prawns)
  • 300ml fish stock
  • 200ml milk
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 100g peas (fresh or frozen)
  • 2 carrots, diced
  • 50g butter
  • 50g all-purpose flour
  • 100ml heavy cream
  • Fresh parsley, chopped (to taste)
  • Salt and pepper (to taste)
  • For the Potato Topping:
  • 1kg potatoes, peeled and chopped
  • 50ml milk
  • 25g butter
  • Salt and pepper (to taste)
  • Optional: grated cheese for topping

The Method

  • Serves 4
  • Preheat the oven to 200°C (392°F).
  • Prepare the potatoes: Boil the potatoes in salted water until tender, about 20 minutes. Drain and mash with 50ml milk, 25g butter, and season with salt and pepper until smooth. Set aside.
  • Cook the seafood mixture: In a saucepan, melt 50g butter over medium heat. Add the chopped onion and garlic, cooking until soft but not browned. Stir in the flour to form a roux and cook for 1-2 minutes. Gradually add the fish stock and 200ml milk, whisking constantly to avoid lumps. Bring to a simmer until the sauce thickens. Add the mixed seafood, diced carrots, peas, and simmer for 4-5 minutes. Stir in the heavy cream and chopped parsley. Season with salt and pepper to taste.
  • Assemble the pie: Pour the seafood mixture into a deep oven-proof dish. Spoon the mashed potatoes over the top and spread out with a fork to cover. For a crispy top, rough up the surface with a fork. If using, sprinkle grated cheese over the top.
  • Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbling.
  • Serve: Let the pie sit for a few minutes after baking before serving. Enjoy your Fisherman's Pie with a side of green vegetables or a fresh salad.
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Order your ingredients here from Bubbas Bray

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