Scrummy Fish Pie
Over a year ago
10,458 views
Ingredients
- 2kg Potatoes
- 1kg Fresh Fish - cod or coley
- 75g Butter
- 2 Onions. chopped
- 1 tbsp Parsley. chopped
- 142ml pot Single Cream
- 700g White Sauce
- 60g Cheddar Cheese . grated
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
We use to have fish every Friday at my Grandparents house - I have never been a big fan of fish but Mama's fish pie was to die for - Creamy with lots of cheese.
Method
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1
1. Preheat the oven to 190ºC, gas mark 5. Chop the potatoes into small chunks and add to a large saucepan of boiling water. Return to the boil and cook for 5-7 minutes until just tender. Drain.
2. Pat the Fish (cod) dry with kitchen paper. Cut the cod into chunky pieces and season lightly. Melt half the butter in a large frying pan and fry the cod in 2 batches, until opaque. Transfer to a plate pouring away any excess liquid.
3. Melt the remaining butter in the pan and fry the onions for 3-4 minutes or until softened. Stir in the parsley and remove from the heat.
4. Tip the cheese sauce into a saucepan and stir in the cream. Gently heat the sauce through. Arrange half the potato chunks in the base of a large, shallow ovenproof dish with a 3.5-4-litre capacity. Arrange the cod over the top, making sure all the ingredients are evenly distributed. Pour half the cheese sauce over and scatter with the onions. Arrange the remaining potatoes over the top in an even layer, and spoon over the remaining sauce. Sprinkle with the cheese.
5. Bake in the centre of the oven for about 45 minutes or until the surface of the pie is golden. Leave to stand for 10-15 minutes before serving.
You can also add prawns or other seafood to this. Alternatively mash the potatoes and place on top of the fish with a little grated cheese.
Chef's Tips
Coley is much cheaper than cod - so a cheap, economic, healthy dish for all the family to enjoy
I am a young cook and made this for the family on Monday night - they loved it yahooooo! Another success - I'm getting quite good at this cooking thing now.
you havent said how to make the cheese sauce thanks !!!
the measurement converter is a bit confusing,I think a simpler method would be metric to imperial and vice versa with one click for the whole recipe.Just found your web page and I`m impressed,
John Graham.