Name: Brixton Fish Pie with Eddoes
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: 100g salt cod; 200g raw prawns, shells removed and reserved; ¼ bunch parsley, stalks removed and reserved and leaves roughly chopped; 250g white fish such as pollock, coley or cod (bones reserved if possible); 2 fish heads, split; 2 anchovies, choppedor ( 2 tablespoons ground crayfish); 100g butter; 500g potatoes; 500g eddoes; 350g smoked haddock (or any smoked white fish); 600ml cold water; 50g capers (optional); 100ml palm wine (or vermouth); 150ml milk; 50g plain flour; salt and black pepper

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Recipes from Brixton Village

By Miss South

Published 2014

About

Brixton Village is blessed with two excellent fishmongers, Ilias’ Fish (formerly Dagon’s) and L & J Fishmongers. This market has long been associated with fish and people come from far and wide to buy wet fish and seafood here. Not only is the fish always incredibly fresh, but there is also a wonderful selection.

I often make fish pie to show this catch off to friends more used to supermarket counter fish. Over the years, the recipe has evolved to this version made with fresh, s