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Fish Pie with Rose Harissa

Prep 15 minutesCooking 1 hour 15 minutes8 people

Mix and match your fish in this recipe, go for all smoked, unsmoked or as we suggest a mix of both to create a rich full of flavour pie. The Rose Harissa adds a beautiful depth and hint of spice to the bechamel and infusing the sauce with prawn shells and fish skin intensifies the flavour.

 

recipe

1 hour 15 minutes

Dinner Recipes

None

Fish Recipes

Main Course

Medium

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Ingredients

  • 10 large (approx. 250g), raw, shell on prawns
  • 600g cod/pollock/hake fillet and 200g smoked haddock, skins removed (but keep for stock), cut into large chunks.
  • 1.2 litres milk in stock – keep some milk for the mash, use 1litre for pie, 200 ml for mash
  • 1 onion, peeled and chopped
  • 1 leek, outer layers removed, washed thoroughly and diced.
  • 3 cloves garlic, peeled and chopped cook in 60ml olive oil, until soft and sweet
  • 4 tbsp extra virgin olive oil +2 in mash
  • 100ml white wine
  • 60g plain flour
  • 4tbsp rose harissa in bechamel, then season
  • 2 tbsp capers, drained and chopped
  • 1 lemon, zested
  • 1 small bunch flat leaf parsley, finely chopped
  • 1 small bunch chives, finely chopped
  • 1.5kg floury potatoes, such as Maris Piper
  • 4 eggs

Instructions

  1. Peel the prawns, cut the tails into 2 pieces and set aside, then put the shells in a medium saucepan with a dash of olive oil. Turn the heat to medium and roast in the pan until the shells turn pink, around 4-5 minutes. Add 1 litre of milk and the fish skins, bring up to the boil, simmer for 10 minutes, then turn off. Crush the prawns’ heads with a potato masher then leave to infuse the stock whilst you make the base.
  2. Place a large pan on a medium to high heat, add 4 tbsp olive oil and when hot, add the onion, leek and garlic. Season with salt and pepper, then sweat off for about 10-15 minutes, until soft and sweet, turning the heat down after 5 minutes and stirring frequently.
  3. Add the white wine and reduce by half, then add the flour and cook for 1 minute. Strain about 1/3 of the stock into the pan and stir constantly until you have a thick paste. Add another 1/3 and continue to stir to incorporate and finally repeat with any remaining stock. Turn the heat up a little so the sauce begins to bubble and cook for at least 5 minutes, or until the sauce looks glossy and has a smooth, rather than grainy texture when tasted. Add the rose harissa, capers, lemon zest, herbs and mix well. Taste and add more seasoning as appropriate.  Carefully fold through the fish and prawns, then scrape the mix into and baking dish, around 20cm x 30cm. leave to cool so that a skin forms on the top, making it easier to add the mashed potato.
  4. Heat your oven to 180C fan / 200C nonfan. Whilst the base is cooking, put the potatoes in a saucepan, season with salt and cover with cold water. Place on a high heat and bring to the boil. Once boiling, add the 4 eggs and cook for 8 minutes, then remove and place in cold water to cool. Continue to cook the potatoes until they are just cooked in the centre, then drain and allow to steam dry in a colander, over the pan the potatoes were cooked in.
  5. Whilst the potatoes are cooling, peel the eggs, cut into half, and push into the fish mix in the dish. Heat the remaining 200ml milk until it boils then turn off. Drain the potato pan of any water, then place the potatoes back in and mash until smooth. Now add 2 tbsp olive oil and mash again. Add the milk and continue to mash until incorporated. Taste and add salt and pepper as required. For an impressive look to your fish pie, pipe the mash using a piping bag, but it you don’t have one, spread the mash on top of the fish mix, then rough up with a fork to create lots of edges. If you do have a piping bag, pipe rows of mashed potato in wavy lines, on top of the fish mix. Place the dish on a baking tray to catch any drips, then bake in the oven for about 45 minutes, so that the potato is golden brown and the sauce is beginning to bubble over around the edge. Check to see the centre of the pie is piping hot by using a metal skewer or small knife. Allow to rest for 10 minutes before serving.

Included in this Recipe

Rose Harissa

Rose Harissa

Spicy, sultry Rose Harissa is one of our best sellers, famous in restaurant and domestic kitchens all over the UK.

Lilliput Capers with vinegar

Lilliput Capers with vinegar

Wild capers, handpicked in Morocco. Works well with white fish and prawns. Chilled Product