Filo fish pie recipe
A rich fish pie packed with cod, smoked haddock, prawns, leeks and peas. Crispy filo pastry adds crunch, and we've proven you don't need full-fat milk and butter to create a creamy, silky sauce that simply melts in your mouth.
Ingredients
- 2 sprays of low-calorie cooking spray (add more if needed)
- 1 onion, peeled and finely chopped
- 2 leeks, trimmed, washed and sliced
- 1 garlic clove, peeled and crushed
- 250 ml semi-skimmed milk
- 350 g skinless cod fillets, cut into large chunks
- 230 g skinless smoked haddock fillets, cut into large chunks
- 2 bay leaves
- 80 g frozen peas
- 1 pinch each of sea salt and freshly ground black pepper
- 175 g cooked and peeled prawns, drained
- 1 tbsp cornflour
- 4 sheets filo pastry, 22cm x 26cm (roughly 9in x 10.5 in), approximately 85g/3oz total
- 1 egg, beaten
- 80 g steamed vegetables
Details
- Cuisine: British
- Recipe Type: Fish
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 70 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.
- Spray a large frying pan (with a lid) with low-calorie cooking spray and place over a medium heat. Add the onion and leeks and fry for 10 minutes, until softened. Add the garlic and fry for 2–3 minutes.
- Add the milk, cod, haddock, bay leaves, peas and seasoning. Cover and simmer over a low heat for 15 minutes or until the fish is just starting to flake. Don't stir; try to keep the fish in chunks.
- Place a colander over a large bowl. Gently tip the contents of the frying pan into the colander to drain off the cooking liquid. Place the drained fish and vegetables in an 18cm x 27cm (roughly 7in x 10.5in) ovenproof dish, add the prawns and remove the bay leaves. Set aside.
- Place the cooking liquid in the frying pan and place on a medium heat. Mix the cornflour with 1 tbsp of water until smooth. Stir the cornflour mixture into the cooking liquid and simmer for 3–4 minutes until slightly thickened. Season again if needed. Pour the sauce over the fish and vegetables.
- Scrunch up each sheet of filo and place on top of the pie. Glaze with the beaten egg.
- Place in the oven and cook for 30–35 minutes, until piping hot and golden brown.
This recipe is from Pinch of Nom Quick & Easy. It's available to buy now (Bluebird, £20). Photography by Mike English.
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