Description
A delicious twist on the traditional fish pie, featuring curried flavors and a variety of seafood.
Ingredients
Scale
- 14.1 oz white fish fillets (cod or haddock), skinless and boneless, cut into chunks
- 5.3 oz smoked fish (smoked haddock), skinless and boneless, cut into chunks
- 3.5 oz cooked peeled shrimp
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 3.5 oz frozen peas
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 13.5 fl oz whole milk
- 3.4 fl oz fish or vegetable stock
- 1 tablespoon mild curry powder
- 1 teaspoon ground turmeric
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 28.2 oz potatoes, peeled and cut into chunks
- 2 tablespoons unsalted butter (for topping)
- 1.7 fl oz milk (for topping)
Instructions
- Preheat Oven: Set oven to 400°F (180°C fan-assisted) and allow 10 minutes for preheating.
- Prepare Potato Base: Boil peeled and chunked potatoes in salted water for approximately 15 minutes until completely tender. Drain thoroughly, then mash with butter and milk. Season with salt and pepper and set aside.
- Sauté Aromatics: While potatoes cook, melt butter in a saucepan over medium heat. Add chopped onion, diced carrot, and minced garlic. Sauté for 5 minutes, stirring occasionally until vegetables are softened.
- Toast Spices: Stir in curry powder and turmeric. Cook for 1 minute, stirring constantly until the spices are fragrant and evenly distributed.
- Create Roux: Add flour to the saucepan and stir continuously for 1 minute to form a paste-like consistency.
- Build Sauce: Gradually whisk in milk and stock in small amounts to prevent lumping. Continue stirring until the sauce thickens and becomes smooth, approximately 4-5 minutes.
- Incorporate Fish: Add white fish chunks, smoked fish chunks, and frozen peas to the sauce. Simmer gently for 3-4 minutes without boiling.
- Finish Filling: Remove from heat and stir in shrimp, fresh parsley, and season with salt and pepper to taste.
- Assemble Pie: Transfer curried fish filling to a baking dish. Spread mashed potato topping evenly across the surface and create texture by roughing up the top with a fork.
- Bake and Rest: Bake for 25 minutes until the potato topping is golden and crispy. Remove from oven and allow to rest for 5 minutes before serving.
Notes
- For a stronger curry flavor, increase the amount of curry powder used.
- Any white fish can be substituted based on availability.
- Can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1/4 pie
- Calories: 450
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 110mg