Ingredients
Serves: 6
- 30g butter
- 1 leek, thinly sliced
- 1 carrot, diced finely
- 1 potato, diced
- 2cm celery stick, thinly sliced
- 2 cloves garlic, crushed
- 1 tbsp plain flour, optional
- 50ml white wine
- 350ml fish stock
- 250ml cream
- 100g smoked haddock
- 400g fresh fish (include cod, salmon, smoked fish, prawns, mussels etc)
- Salt and pepper
Savoury crumble topping
- 200g breadcrumbs
- 75g butter, melted
- 3 tbsp fresh parsley, chopped
- 50g flaked almonds, optional
- 50g parmesan cheese, grated
- 1 lemon, zest
- Preheat the oven to 190˚C.
Method
- In a saucepan, over medium heat, melt the butter and add the leek, carrot, celery, potatoes, and garlic. Season well.
- Add the smoked fish pieces and Sauté for 2-3 minutes or so, until lightly glazed without excess colouration.
- Scatter in the plain flour if using at this stage and use it to coat all the vegetables and dry up all the juices.
- Add in white wine, fish stock and the cream. Bring to the boil, reduce the heat to low and simmer to cook the vegetables and smoked fish for a further 3-4 minutes.
- Add, at this stage, the fish and shellfish without stirring the mix too much as this will cause the fish to break up.
- Very gently, for a further 2-3 minutes until the fish is just lightly poached. Remove from the heat. Check the seasoning and pour the mixture into an oven dish.
- In a bowl, combine the breadcrumbs, melted butter, almonds, cheddar, herbs, lemon zest and seasoning.
- Scatter the breadcrumbs over the fish mixture and transfer immediately in the oven.
- Bake for 15-20 minutes until the breadcrumb mixture is golden brown and the fish pie is piping hot.
- Serve with a large green salad.
