Scallop and Monkfish Potato Pie

Fish pies are always welcome and this recipe uses an unusual combination of fish, although if scallops and monkfish are not available you will have to substitute whatever is and vary your cooking time accordingly.


  • lb (700 g) potatoes, peeled, cooked and puréed
  • ¾ lb (350 g) monkfish tails (off the bone)
  • 4 scallops
  • ½ pint (275 ml) milk
  • 1 bay leaf
  • 2 tablespoons butter
  • 1 tablespoon flour
  • Sea salt and freshly ground black pepper
  • ½ lb (225 g) mushrooms, sliced
  • 2 tablespoons sherry
  • A little butter


While the potatoes are cooking, clean the monkfish and cut in pieces. Do the same with the scallops, reserving the red coral.

Simmer the fish (except for the coral) in milk, flavoured with the bay leaf for about 10 minutes or until cooked (the scallops will take less time). Strain, keeping the liquid.

Heat the butter, stir in the flour and the milk to make a sauce. Season, add the mushrooms and simmer for 10 minutes, making sure the sauce doesn’t stick. Add the sherry and finally the fish. Transfer the mixture to an ovenproof dish. Cover with potatoes and dot with butter and bake in the oven at gas mark 6/400°F/200°C for 15–20 minutes.

A Colorado grower wrote a 120-page epic in rhyme to the potato and its origins.