How to Cook Fish Pie | Rick Stein Recipe

white fish

🥗Healthier: cod

💰Cheaper: pollock

Pollock is often less expensive while still providing a mild flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine can be more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor with fewer calories, while processed cheese can be more economical.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk can be a cost-effective substitute.

Start by flavoring the milk for poaching the fish: add a quarter of a large onion studded with two cloves to a pan with 1 pint of milk and bring to a boil.

Add 300 ml of double cream to the milk and onion mixture.

Prepare the fish: use skinless pieces of hake, cod, or haddock, along with good quality smoked haddock and monkfish, cutting them into smaller pieces.

Add the fish to the boiling milk and poach for about 3 to 5 minutes, being careful not to overcook it.

Remove the fish from the milk and place it into a casserole dish, discarding the onion and bay leaf but keeping the flavored milk.

In the same pan, melt 50 grams of butter and add 45 grams of flour to create a roux.

Gradually add the fish flavored milk (about 600 ml) to the roux, stirring until the sauce thickens.

Season the sauce with salt, pepper, and about a quarter of a nutmeg, then stir in chopped parsley and cooked prawns.

Peel some eggs and chop them, adding them to the casserole with the fish.

Chill the mixture in the fridge to firm up before adding the mashed potatoes on top.

Prepare the mashed potatoes, aerating them with an egg yolk for color, and spread them over the fish mixture.

Bake in the oven at 180 degrees Celsius for 35 minutes until golden and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens