This fish pie with fennel recipe is a pleasant change from a Sunday roast. Make it ahead of time and freeze.
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Ingredients
- 75g butter
- 1 large onion, finely chopped
- 1 fennel bulb, finely sliced
- 3 garlic cloves, finely chopped
- 25g plain flour
- 300ml fish stock
- 3 tbsp crème fraîche
- 450g haddock, skinned and cut into 2.5cm pieces
- 300g smoked haddock fillet, skinned and cut into 2.5cm pieces
- 250g medium, raw, peeled prawns
- 1 tbsp capers, drained and rinsed
- 3 tbsp finely chopped fresh
- flatleaf parsley
- Small bunch of fresh chives, snipped
- 1.25kg floury potatoes, such as maris piper, cubed
- 2 tbsp milk
- 50g Parmesan or Grana Padano
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Method
- Heat 25g of the butter in a medium pan until melted and foaming. Add the onion, fennel and garlic and cook for 5-6 minutes, until beginning to soften. Add the flour and cook for 1 minute, until it begins to thicken. Gradually pour in the fish stock, stirring constantly with a wooden spoon. Remove from the heat and stir in the crème fraîche.
- Season, then stir in the haddock, prawns, capers and herbs. Set aside.
- Put the potatoes in a large pan and cover with water. Bring to the boil and cook for 15-20 minutes, until tender. Drain well and return to the pan with the remaining butter, milk, seasoning and half the cheese. Mash well until smooth.
- Spoon the filling into 6 x 350ml ovenproof dishes. Top with the potato and the remaining cheese.
- Cool, then freeze (see tip) or preheat the oven to 200°C/fan180°C/ gas 6 and bake the pies for 35-40 minutes, until the topping is golden and the filling is cooked.
Nutrition
- 477kcals Calories
- 17.7g (10.8g saturated) Fat
- 40.5g Protein
- 42.1g (4.2g sugar) Carbs
- 2g Salt
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