Name: Fish pie
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 1/2 cup (375ml) fish stock; 1 cup (250ml) water; 2 sprigs fresh thyme; 1 bay leaf; 6 black peppercorns; 300 gram salmon fillets, cut into 3cm pieces; 300 gram smoked cod fillets, cut into 3cm pieces; 300 gram snapper fillets, cut into 3cm pieces; 4 large_piece potatoes (1.2kg), chopped coarsely; 1/4 cup (60ml) milk; 60 gram butter; 1/4 cup (35g) plain flour; 2 tablespoon coarsely chopped fresh chervil; 2 tablespoon coarsely chopped fresh chives

Fish pie

On the days where only comfort food will satisfy the hungry masses, this delicious fish pie topped with the creamiest of mashed potato and baked to brown, crisp perfection will fit the bill like no other.

Serves 4

Cook

45M

Ingredients

1 1/2 cup (375ml) fish stock

1 cup (250ml) water

2 sprigs fresh thyme

1 bay leaf

6 black peppercorns

300 gram salmon fillets, cut into 3cm pieces

300 gram smoked cod fillets, cut into 3cm pieces

300 gram snapper fillets, cut into 3cm pieces

4 large_piece potatoes (1.2kg), chopped coarsely

1/4 cup (60ml) milk

60 gram butter

1/4 cup (35g) plain flour

2 tablespoon coarsely chopped fresh chervil

2 tablespoon coarsely chopped fresh chives

Method

1.Combine stock, the water, thyme, bay leaf and peppercorns in large saucepan; bring to the boil. Add fish, reduce heat; simmer gently, uncovered, about 2 minutes or until cooked through. Using a slotted spoon, remove fish from pan; divide fish among four 1½-cup (375ml) ovenproof dishes. Strain liquid through sieve into large heatproof jug. Discard solids; reserve stock.

2.Boil, steam or microwave potato until tender; drain. Push potato through sieve into large bowl; add milk and half the butter, stir until smooth. Cover to keep warm.

3.Preheat grill.

4.Melt remaining butter in medium saucepan, add flour; cook, stirring, until mixture bubbles and thickens slightly. Gradually stir in reserved stock; cook, stirring, until mixture boils and thickens. Stir in herbs.

5.Divide sauce among dishes; cover each with potato mixture. Place on oven tray; grill until browned lightly.

The fish pie goes well with steamed baby green beans.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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