Is it a pie or a casserole? But which ever, a dish in which luscious and creamy mashed potatoes blanket a filling of savory seafood is nothing short of perfection in a pan. It’s the warm, fuzzy poster child for the ultimate comfort food. Who could fail to be enticed and satisfied when all of that succulent fish, seafood and vegetables comes wrapped in a velvety, flavorful sauce underneath a crowd-pleasing crust of fluffy mash?
Friday Night Fisherman’s Pie
500g combined meaty white fish fillets and salmon cut into smallish cubes (keep the head and the bones for the stock)
200g small peeled prawns (Can substitute with mussels or both together)
1kg floury potatoes, e.g. Maris Piper or King Edwards
2 leeks, white part only, sliced (save green part for the stock)
3-4 shallots finely chopped
1 large carrot sliced thin
Splash of milk
500ml fish stock (can add a good quality stock cube. I use Japanese Dashi base powder)
100ml dry white wine
Small bunch of parsley, separated into leaves and stalks
50g plain flour
200ml double cream
2 -3 anchovies, finely chopped
Handful of white breadcrumbs
Mashed Potato topping
- Peel the potatoes and cut into evenly sized chunks.
- Put in a large pan, cover with cold water, add a generous pinch of salt, and bring to the boil. Simmer for about 20 minutes, until soft.
- Drain, and allow to sit in the colander for a few minutes, then mash until smooth, beat in the butter and a splash of milk.
- Season well and set aside.
Fish Pie filling
- Make a fish stock with the fish bones, parsley stalks, green part of the leeks and a good quality stock cube or Dashi base. Simmer for 25 minutes.
- Strain the stock through a fine mesh sieve. Throw away the bones and vegetables and return the stock in a clean pan to a low heat.
- Add the fish cubes and prawns to the strained stock and simmer for five of minutes. Remove the poached fish with a slotted spoon and reserve.
- Melt 100g butter in a large pan and sauté the leeks, shallots and carrots until soft.
- Add in the flour to the leeks and carrots. Cook, stirring, for a couple of minutes, being careful not to let it brown.
- Gradually stir in the stock. Bring to the boil, and then simmer for about 20 minutes until a smooth sauce is achieved.
- Take the sauce off the heat, stir in the double cream, parsley leaves and anchovies
- Add the poached fish and prawns and toss to coat. Season to taste
- Put the seafood and sauce into a baking dish and top with the mashed potato. Bake for 20 minutes, then sprinkle over the breadcrumbs and bake for a further 15, until the top is golden.