Substantial

Fish Pie

7 September 2022

ingredients

900g cod such as blue eye or harpuka skinless fillets

200 g scallops with corals attached

225 g green prawn cutlets

1.3 kg fresh English spinach (approx 2 - 3 bunches)

For the sauce

115 g butter plus extra to serve

Salt and freshly ground black pepper

2 teaspoons Grated nutmeg

1 large Spanish onion thinly sliced

3 tablespoons flour

900mls milk

1 bayleaf

4 teaspoon anchovy essence or 4 teaspoons chopped anchovy fillets

A big bunch of parsley, rinsed, trimmed and chopped finely

115 g finely grated Parmesan cheese

equipment

Chopping board, Kitchen knife, Large plate, Large fry pan or saute pan, tongs, fish spatula, Oven to Table dish - approx 20 x 30 cm; 2 litre pot to heat the milk, 6 litre pot for the sauce., large spoon for stirring

method

Step 1.

Prepare the ingredients and equipment

Assemble all the ingredients in accordance with the lists above.

Peel and finely slice the onion.

Rinse and finely chop the parsley

Finely grate the Parmesan cheese

Butter the oven dish.

Step 2.

Cook the fish

Place the fish in the large fry pan and pour boiling water over it - simmer for 10 minutes.

Transfer the fish onto a clean plate and allow to cool.

Strain the cooking water into a measuring jug.

Wash the pan

Step 3

Prepare the Spinach

Trim the spinach of its roots - retaining as much of the tender stems as you can.

Discard the roots along with any bruised or broken leaves or stems.

Wash the spinach in several changes of water until there is no sediment left in the bottom of the sink.

Place the cleaned large pan over moderate heat and add the spinach - a handful or two at a time. As the first bit of spinach collapses,

Do not add any water - the water on the leaves is enough.

Add a teaspoon of salt and dissolve it in the residual water in the pan.

Cook for just a minute or so until the leaves are wilted.

Transfer the wilted leaves to a colander and add the next few handfuls of leaves. Continue in this way until all of the spinach has been cooked.

Allow the spinach to drain and cool in the colander.

Wash the pan.

Drain the spinach leaves well, squeezing out any excess water from the leaves.

Add 55 g butter to the cleaned pan and then add the cooked spinach. Season with salt and pepper and nutmeg, toss well .

Arrange the spinach on the base of the prepared baking dish.

Step 4

Make the Bechamel sauce

NB you can make a lighter sauce by combining some of the strained fish stock with the milk if you prefer - either 50/50 or 2/3 milk and 1/3 stock.

Heat the  milk and or stock in the small pot over moderate heat

Melt the remaining 55 g butter to the larger pot and cook the sliced onion with a teaspoon of salt. Cook gently for about 5 minutes or until the onion is translucent but not coloured.

Add the flour to the butter and onion over moderate heat, stir to make a roux.

Stir for another minute or two over low heat to 'cook' the flour - do not let it colour.

Take the pot off the heat and add the warm milk a little at a time, beating it in well so there are no lumps, to create a smooth bechamel sauce.

Pop in a bay leaf and simmer gently for 30 minutes, stirring now and then.

Step 5.

Assembly

Arrange an oven tray in the centre of the oven.

Preheat the oven to 200 C.

Stir the chopped parsley and the anchovy essence or anchovies into the white sauce.

Taste and season well with salt and pepper.

Mix in the flaked fish. Combine well  and pour the fish sauce combination over the spinach.

Remove the corals from the scallops and trim any discoloured bits. Slice the scallop whites in half horizontally and distribute over the fish, intersperse with the corals.

Scatter the prawns on top.

Sprinkle over the finely grated Parmesan cheese and some dots of butter.

Step 6.

Cook

Place the baking dish into the centre of the pre heated oven and cook for 20 - 30 minutes until heated through. The pie should be browned on top and bubbling at the edges.

Step 7.

To Serve

Serve with Potato puree and a Tomato salad

Variation:

Instead of 900g cod - use 450g each of cod and smoked haddock.

Cook the haddock with the cod as described above.

Once all the fish is cool enough to handle, remove any bones and skin and discard.

Proceed with the recipe as above.

source

Recipe by The Two Fat Ladies - Gastronomical Adventures  (With Motorbike and Sidecar) by Jennifer Patterson and Clarissa Dickson Wrigh.

Adapted by Elizabeth Peddey