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5 from 5 votes
summer fish pie with crushed new potatoes close up with spoon
Summer Fish Pie with Crushed New Potatoes
Prep Time
30 mins
Total Time
1 hr
 

A seafood- and vegetable-packed, "lighter" family fish pie, topped with crushed olive oil new potatoes for a delicious texture and taste.

Course: DInner
Cuisine: British
Keyword: fish pie
Servings: 6 servings
Calories: 468 kcal
Author: kellie anderson
Ingredients
  • 800 g new "baby" potatoes
  • 2 leeks cleaned and finely chopped
  • 250 g courgettes/zucchini small dice
  • 175 g broccoli small dice
  • 100 g sweetcorn
  • 100 g petit pois peas or garden peas
  • 300 ml water
  • 2 bay leaves
  • 1 tbsp black peppercorns
  • 1/2 tsp herbes de Provence or mixed herbs
  • 1/2 tsp salt
  • 300 g salmon skinned and cubed
  • 250 g cod skinned and cubed
  • 100 g smoked mackerel
  • 200 g raw prawns
  • 1 tbsp cornflour corn starch
  • 3 tbsp extra virgin olive oil divided use
  • 2 tbsp chopped dill
  • 1 tbsp chopped chives
  • 200 g crème fraîche
  • 1 tbsp lemon juice
  • 2 tsp lemon zest optional
  • 2 tsp wholegrain mustard or Dijon
Instructions
  1. Boil or steam the potatoes until just done. Drain and set aside to cool a bit.

  2. Preheat the oven to 200C fan/220C/425F.

  3. Heat one tablespoon of the olive oil in a wide shallow sauté pan over a low-medium flame. Add the leeks and cook, stirring, until softened. Add the courgette, broccoli and sweetcorn, cooking until the vegetables are softened; stir in the peas. Scrape this into a large oven-proof dish.

  4. Pour 300ml of water into the sauté pan and add the bay leaves, peppercorns, dried herbs, salt, salmon and cod. Bring to a simmer, cover and cook until the fish is just cooked -about four minutes. Lift the fish from the pan and place on the vegetables, adding the raw prawns, smoked mackerel and the herbs, too.

  5. Mix the cornflour with a few tablespoons of the fish liquor and mix until it is a paste. Pour up to 250ml of the fish liquor into a small saucepan and whisk in the cornflour mix. Bring to a simmer, stirring occasionally, until thickened to a lightly creamy consistency. Take off the heat and let cool for a few minutes before stirring in crème fraîche, lemon juice, zest and mustard. The sauce will not be thick.

  6. Pour the sauce over the fish and vegetables, stirring it very gently to mix but not break up the fish.

  7. Place the cooked, cooled potatoes on a chopping board, halve if large, and press them with the back of a heavy knife or bottom of a clean jar until lightly crushed. Distribute them evenly over the pie dish and drizzle with the remaining olive oil - add more if you need too.

  8. Place the pie in the oven and cook for 30 minutes, or until the edges are bubbling and the potatoes are crisped in places. Serve warm.

Recipe Notes

Frozen fish is perfect for this kind of recipe. Follow the packaging directions for defrosting, if available. 

You can skip the sauce-making step if you wish, just mixing the creme fraiche and flavourings straight in. It will be a little bit watery at the bottom of the dish, but it will taste really good.

You can freestyle a bit with the vegetables. If using more "watery" vegetables like spinach, lightly wilt and squeeze of most of its moisture before adding to the baking dish.

Some of you may want to add cheese. If doing so may I suggest either 120 grams of freshly grated Cheddar on the top, covering the dish if it starts to brown too quickly. Or even some chopped Brie added to the sauce, allowing it to melt in the oven?

Nutrition Facts
Summer Fish Pie with Crushed New Potatoes
Amount Per Serving
Calories 468 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Cholesterol 155mg52%
Sodium 591mg26%
Potassium 1482mg42%
Carbohydrates 40g13%
Fiber 6g25%
Sugar 7g8%
Protein 34g68%
Vitamin A 1214IU24%
Vitamin C 76mg92%
Calcium 167mg17%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.