I love seafood pie - when i started developing this recipe i began with the hard core traditional recipe including bay leaves, peppercorns, carrots and celery. Then one day due to a lack of ingredients in the fridge and a hunger for dinner this quick,ultra easy recipe emerged.
When looking for a selection of fish don't make it a big deal - especially if its for a weekday dinner - frozen fish is fine (defrosted obviously)or some supermarkets do a prepared seafood pie mix. I don't particularly like squid and mussels in my seafood pie - however i do feel the prawns are worth the little extra luxury.Liquid fish stock concentrate is great and if not a stock cube is perfect. The dried dill actually works surprisingly well.
When poaching the fish be careful not to boil the milk as it will split. To poach simply means to keep it at a medium to low heat and have gentle bubbles breaking the surface. If it does split its not the end or the word - take it off the heat and stir through the cream cheese.
200g smoked haddock
800ml skimmed milk
1 fish stock cube
50g extra light cream cheese
1 tsp dijon mustard
15g fresh/ 5 g (1tsp) dried dill
2 handfuls frozen peas
50 ml skimmed milk
1 tsp low fat butter
salt and pepper
1. Preheat the oven to 180oC. Bring a large pot of water to the boil.
2. Peel and half the potatoes. Boil for 25 – 30 mins. (Alternatively steam in the microwave for 12mins)
3. Dice the fish into large cubes (2cm x 2cm)
4. Pour the milk into a shallow frying pan. Crumble in the stock cube. Add in the fish and bring to a simmer for 6 mins.
5. After 6 mins – using a colander over a bowl strain the milk and fish.
6. In a small ramekin blend 20g of corn flour with 3 tbsp of the warm strained milk until it forms a smooth paste.
7. Pour the milk back into the saucepan and continually stir in the corn flour paste until the milk thickens into a smooth sauce. Gently stir in the dill, mustard peas and all the fish. Taste and season with a little black pepper. The stock cube has already added salt.
8. Strain and mash the potatoes. Gently warm the butter, milk, salt, pepper and freshly grated nutmeg. (small bowl in microwave) Stir into potatoes.
9. When transferring to the oven proof dish try to pour as much of the creamy sauce to the bottom of the dish as possible. Add in the fish. Dot small amounts of mashed potatoes over the top and gently spread out. Score the back of a fork - clean down the edges of the dish.
10. Bake in the oven for 30mins until bubbly and golden brown.