Chowder-style fish and sweet potato pie

A humble fish pie served with minted peas.
 
fish pie

Recipe from: 23 April 2012
Preparation time: 10 min
Cooking time: 20 min
 
 

Ingredients

 
  • 4
    cup
    sweet potatoes- peeled and diced
  • 2
    Tbs
    olive oil
  • 1
    small onion- chopped
  • 2
    cup
    chopped leeks
  • 1
    tsp
    dried thyme and 2-3 sprigs fresh thyme
  • 1
    clove garlic- chopped
  • 1/2
    cup
    stock (chicken, fish or vegetable)
  • 1
    Tbs
    lemon juice
  • 4
    hake fillets
  • 1/2
    can
    whole kernel sweetcorn- drained
  • salt and Pepper to taste
Servings: Change Serving
 
 

Method

 
Cook the sweet potatoes in a large pot of salted boiling water.

In a large pan, heat the olive oil and fry the onion for 2-3 minutes until translucent. Add the leeks, thyme and garlic and fry for a further 3-4 minutes.

Add the stock, lemon juice and fish and simmer for about 8 minutes. Remove from the heat, ‘flake’ the fish with a fork, pour the mixture into an ovenproof dish, stir through the sweetcorn, and check for seasoning.

Mash  potatoes, adding a little butter and cheese if you like, and spoon over the fish mixture. Just before you are ready to eat, place the fish pie into the oven and grill for 3-5 minutes until the potato topping is golden brown.

Serve with minted peas:
Stir 1Tbs chopped fresh mint through 1 Cup cooked and drained peas, add a drizzle of lemon juice and a dollop of mascarpone or creme fraiche.

Reprinted with permission of Sarah Graham. To see more recipes, click here.



 

Read more on: fish/seafood  |  recipe  |  bake  |  pies
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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