Fish Pie

Name: Fish Pie
Cuisine: United Kingdom
Ingredients: 225 g/8 oz fresh peeled cooked prawns; 6 scallops; 115 g/4 oz butter plus extra for the top; 1-1.3 kg/2-3 lb fresh spinach; 450 g/1 lb smoked haddock filled; 450 g/1 lb coley fillet; a big bunch of parsley, chopped; 115 g/4 oz Parmesan, freshly grated; 1 bayleaf; 4 tsp anchovy essence; 3 tbsp plain flour; 1½ pints milk; grated nutmeg; 1 large Spanish onion, thinly sliced; salt and freshly ground pepper

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

About

Like most people, I always welcome fish pie as one of the most comforting of foods. This is rather a grandiose one and is splendid to eat on Good Friday after a day of fasting, or on Christmas Eve before midnight mass, or for that matter any time you fancy it.

Ingredients

450 g/1 lb coley fillet
450 g/1

Europe
United Kingdom
Fish course
Good Friday
Christmas
England

Method

Put the coley and smoked haddock into a large pan and pour boiling water over just to cover. Simmer very gently for 10 minutes. Turn it all out into a clean sink and leave until the fish is cool enough to handle. Then remove skin and any bones. Flake the fish on to a plate and reserve.

Wash the spinach thoroughly and place in a saucepan – do not add any water. Cook gently until it colla