Ballycotton Fish Pie

Name: Ballycotton Fish Pie
Yield: serves 6–8
Ingredients: 3 peppercorns; a sprig of thyme; 1 small bay leaf; 3 or 4 slices of carrot; generous 1 kg fillets of cod haddock, ling hake or pollock or a mixture; 30 g roux; Maître d’hôtel butter or garlic butter (optional); 110 g onions; 18 cooked mussels (optional); 900 g Duchesse potato or soft mashed potato; butter for frying; 170 g sliced mushrooms; 600 ml milk; a very little cream (optional); 4 hard-boiled eggs; 2 tablespoons chopped parsley; salt and freshly ground pepper

Preparation info

serves
6–8

Difficulty
Medium

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Many different types of fish may be used for a fish pie, so feel free to adapt this recipe a little to suit your needs. Periwinkles would be a good and cheap addition and a little smoked haddock is tasty also.

Ingredients

110 g onions
3 or 4 slices of carrot
1

Fish course
Supper
Pescatarian
Gluten-free
Pie

Method

Put the onions, carrot, bay leaf, thyme and peppercorns into the milk, bring to the boil and simmer for 3–4 minutes. Remove from the heat and leave to infuse for 10–15 minutes. Strain.

Meanwhile, sauté the sliced mushrooms in a little butter in a hot pan, season with salt and freshly ground pepper and set aside.

Put the fish into a wide pan or frying pan and cover with the flavo