This pie was a staple in my household growing up. A local fisherman, a family friend, would bring all sorts of different fish to our doorstep, so “Fish Fridays” were something we looked forward to. My older brother would tell me to eat all of my fish as it was good for your brain, but I would always leave some – which he would then finish. He’s now the one everybody wants in their quiz team.
Prep time: 10 minutes
Cook time: 50 minutes
- 50g salted butter
- 2 shallots peeled and chopped
- 1 leek white part only, chopped finely
- 1 clove garlic, crushed
- 200ml white wine
- 200ml fish stock
- 500ml double cream
- 1 tsp dijon mustard
- 300g diced cod
- 8 peeled prawns
- 4 scallops halved
- 12 cooked mussels
- 2 sprigs of curly parsley, roughly chopped
- 1 bay leaf
- 1 sprig of tarragon, chopped finely
- 10 salad potatoes, peeled, boiled and sliced into 1cm rounds
- 50ml olive oil
- Sea salt
Heat the oven to 180C/350F/gas mark 4. Place a thick-based saucepan on the stove on a medium heat. Add the butter to the pan and when it starts foaming add the shallots. Stir for one minute.
Add the leek and garlic, then cook for a further two minutes. Season with a little salt. Turn up the heat and add the white wine. Reduce by half. Add the fish stock, reduce by half, then add the double cream. Turn down the heat and continue cooking to reduce the cream sauce by half and thicken.
Add the mustard. Check the seasoning, remove from the heat and add your cod, prawns, scallops and mussels, then finally your herbs. Gently fold the fish and herbs through the cream sauce and immediately ladle the fish mix into a casserole dish.
Arrange the potatoes evenly on top of the pie and brush with the olive oil. Sprinkle with sea salt and cook in the oven for 20 minutes.