Italian fish pie

Name: Italian fish pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European, Mediterranean, Italian
Ingredients: 7 medium to bigger size Maris Piper potatoes; 145g milk; 30g butter; 1 tsp Dijon or English mustard; some finely chopped flat-leaf parsley; salt, black pepper to taste; a pinch of nutmeg; 1/2 white onion, sliced; +/-500g mixed fish (salmon, cod, haddock, etc.), chopped in bigger chunks; 2 cloves of garlic, finely sliced; 1/2 glass of dry white wine; 2 tins of chopped tomatoes with sauce (800g); a tiny handful of capers; chopped flat-leaf parsley, to taste; chopped fresh oregano, to taste; fresh thyme leaves, to taste; 2-3 tbsp extra virgin olive oil

18 steps

Prep:30minCook:30min

Do you love fish pie, but you want to shake it up a bit? Here's my mediterranean/Italian style fish pie that is not only a delight to eat, but is actually really fun to make! And dare I even say it... I prefer this to the classic bechamel based fish pie. You won't regret making this one if you love a good fish pie and Mediterranean flavors. A delicious tomato sauce with fresh herbs and a creamy mash with a nice crunch on top. Delicious to serve with a good salad on the side, or some grilled veggies.

Updated at: Thu, 17 Aug 2023 01:12:12 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories627.1 kcal (31%)

Total Fat19.6 g (28%)

Carbs71.5 g (27%)

Sugars12.8 g (14%)

Protein33.6 g (67%)

Sodium858.8 mg (43%)

Fiber6.8 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For the mashed potatoes

7maris piper potatoes

medium, to bigger size

145gmilk

30gbutter

1 tspdijon mustard

For the fish-tomato sauce

0.5white onion

sliced

500gmixed fish

salmon, cod, haddock, etc, chopped in bigger chunks

2 clovesgarlic

finely sliced

0.5 glassdry white wine

800gtins of chopped tomatoes with sauce

2 Tbspextra virgin olive oil

Instructions

Step 1

Let's start with the tomato sauce. Place a wider pan on a lower flame and add olive oil with the two cloves of garlic, finely sliced. Add in the onion and a pinch of salt and black pepper. Simmer until the onions are softened a bit.

Step 2

Add in the fresh herbs and let these simmer a little with the onions.

Step 3

Higher the heat a little to a medium flame and deglaze with the white wine. Let the alcohol evaporate and add in the capers.

Step 4

Add the tinned tomatoes and bring this to a nice simmer.

Step 5

Lower the heat to a low flame and let this simmer slowly, half-covered, until the sauce reduces to almost half of the initial volume. This should take approximately 30 minutes or so.

Step 6

In the meantime that the sauce is cooking, time to preheat the oven to a 220 degrees Celsius (428 Fahrenheit) and peel the potatoes.

Step 7

Cut the potatoes in quarters and place in a larger pot with plenty of water to cook the potatoes in. Cook until just right, but not longer, as otherwise the mash will result quite watery.

Step 8

Check with the tip of a knife if the potatoes are done and sieve.

Step 9

Let these cool down a little, so that most of the steam will evaporate.

Step 10

Add the milk, butter, a pinch of nutmeg, the seasoning and the mustard to then mash everything together.

Step 11

Finally, add in a bit of freshly chopped flat-leaf parsley and mix well. Set aside.

Step 12

Back to the sauce, when this is reduced quite a bit, add in the chunks of fish and stir well.

Step 13

Let this simmer until the fish is just right, so literally a minute or two, no longer. Check for seasoning and that's the sauce done. Something to note here, we have reduced the sauce a fair bit, as when we add the fish straight into the sauce, the fish will release quite some water themselves. When using some smoked fish as well, make sure not to overdo the seasoning at first as smoked fish tends to be quite salty already.

Step 14

Grab a suitable oven dish and use a little olive oil to sprinkle all over. Use your hand to make sure the whole bottom and insides are covered with a bit of olive oil.

Step 15

Add in the sauce first, and place the mashed potatoes on top. Spread evenly so that the sauce is covered with the mash.

Step 16

Score a fork over the top of the mash so that you get a nice pattern on top. This will become a bit crunchy in the oven, and simply looks very appealing.

Step 17

In the oven for 10 minutes or so, until you see the top becoming golden brown.

Step 18

Serve when hot and add a little bit of freshly chopped flat-leaf parsley. Serve with a nice glass of chilled white wine.

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