Spring Fish Pie
by Diane Clark
This comforting and hearty fish pie is always a great dish to make ahead and perfect for a family feast, a welcome change to a Sunday roast or even a casual supper party with friends.
- Serves: 4
- Preparation Time: Under 1 hour
- Cooking Time: 20-25 minutes
- 1kg potatoes, peeled and chopped
- 2 heaped tbsp quark
- Salt and freshly ground pepper
- Low calorie cooking spray
- 2 leeks, roughly chopped
- 400g cooked peas and corn
- 350ml fish stock
- 300g skinless salmon fillets, cut into bite-sized pieces
- 300g skinless haddock or cod loin, cut into bite-sized pieces
- 200g cooked and peeled prawns
- 4 free-range eggs, hard-boiled, peeled and quartered
- A handful of roughly chopped fresh parsley
- 2 level tsp cornflour
- Grated cheese – just to sprinkle on the top of the pie
- Cook the potatoes in lightly salted boiling water for 12-15 minutes or until tender and drain well. Mash the potatoes, mix in the quark and season well. Cover and set aside.
- Boil the eggs, and once they are cooled peel and quarter.
- Spray a non-stick frying pan with low calorie cooking spray and fry the leeks over a low heat for 15 minutes or until softened.
- Preheat the oven to 200C/Fan 180C/Gas 6.
- Pour the fish stock into a saucepan and bring to a simmer. Add the salmon and cod to the stock (or the haddock if you’ve chosen this) and cook over a low heat for 5 minutes.
- Using a slotted spoon, transfer the fish to a large, shallow ovenproof dish. Add the prawns, eggs and parsley to the fish and gently mix together.
- Strain the fish stock into a clean pan and place over a high heat.
- Mix the cornflour with one tablespoon of cold water and add to the stock. Bring to the boil, reduce the heat to low and cook for 2 minutes. Add the leeks, peas and corn and pour the stock mixture over the fish. Gently mix everything together and season well.
- Top the fish with the mashed potatoes, smooth down with a fork, sprinkle with a little grated cheese and bake for 20-25 minutes or until nicely browned.
- Serve with your favourite vegetables or even a green salad.