There are lots of fish pie recipes to choose from but this one is perfectly balanced. A generous amount of haddock and cod is topped with a creamy parsley sauce and mashed potatoes, and then the whole thing is baked until the potatoes go crispy on top. This beautiful fish pie recipe contains peas and corn for added nutrients (although you can omit these if you prefer), as well as nutmeg, lemon and cream for an aromatic yet creamy finish.
If you want to, you can switch the cod for fresh salmon, or for another similar fish. Pretty much anything goes with this exciting fish pie recipe so just use whatever fish is available.
It is important that you check the fish for skin and bones before using it. Run your finger up the center of each filet. If there are any bones, you will be able to feel them. You can simply pick them out with your fingers or tweezers. You will be able to see if there is any skin on the fish; this is easy to peel off.
- 2 lb peeled, chopped potatoes
- ¼ pint light cream
- 8 oz haddock filet (no bones or skin)
- 1 lb cod filet (no bones or skin)
- 2 oz butter, plus extra for greasing
- Handful frozen peas
- Small can corn kernels, drained
- Squeeze of lemon juice
- Freshly grated nutmeg, as needed
- Salt and black pepper, to taste
- Fresh parsley, for garnish
- 3 oz butter
- 1 oz all-purpose flour
- 1 pint milk
- Finely chopped leaves of 1 bunch parsley
- Light cream, as needed
- Boil the potatoes in salted water for 15 minutes or until tender.
- Drain them and mash with the butter and cream.
- Season with nutmeg, salt and pepper and keep mashing until they are creamy and smooth.
- Heat the butter for the sauce in a pan over a low heat, then stir in the parsley and cook gently for 8 minutes.
- Add the flour and stir well. Cook for 3 minutes, stirring often. Do not let it brown.
- Bring the milk to a boil in a different pan, and then pour this into the flour mixture, a bit at a time, beating well after every addition.
- Whisk in some cream, to taste, and bring the sauce to a boil.
- Turn the heat down and cook for 2 minutes. Stir in the corn and peas and cook for 3 minutes.
- Preheat the oven to 400 degrees F and grease an ovenproof dish with butter.
- Cut the fish into 1 inch pieces and arrange them in the dish, seasoning them with salt, pepper and lemon juice.
- Pour the hot parsley sauce on top and spoon over the mashed potatoes.
- Bake the fish pie recipe for 35 minutes or until the top is brown and crispy.
- Garnish with fresh parsley.
This picture will give you some idea of what to expect when you make this haddock and cod fish pie recipe. The lemon and parsley flavored filling is smooth, indulgent and creamy and the nutmeg potato topping is beautiful. This is a well-balanced dish and it is suitable for any occasion, although it is especially satisfying in the cooler months. You can serve bread and butter on the side, if you want to, although that is not really necessary, since the cod pie recipe is already filling and delicious without anything on the side.
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