Fish and Shrimp Pie
A very rich-tasting fish pie.
- Thaw the spinach in advance of starting.
- Butter the ovenproof dish; set aside.
- For the potatoes, put a large pot of water on the stove and start it boiling.
- Grate the parmesan, set aside.
- Peel and chop the onion, set aside.
- Juice the lemon half; set aside.
- Wash and peel the potatoes, and cut into quarters. Add to the boiling water, cook for about 10 minutes or until tender.
- Heat a splodge of oil in a frying pan. Add the bay leaves and chopped onion, and cook until the onion has softened and gone translucent (but don't brown.) Stir the cream in, turn the heat up a little, and bring the cream just to the point of boiling. Then, remove the pan from the stove and stir in the cheese, lemon juice and parsley.
- By now the potatoes should be done. Drain them well, and mash with half the butter. Set aside.
- Start heating the oven to 200 C / 400 F / Gas Mark 6.
- Chop the fish into small pieces and put the pieces in the ovenproof dish. Peel the shrimp, and add them as well along with the spinach, and toss all 3 items together to distribute well. Pour the sauce over everything, then top with an even layer of the mashed potato.
- Scatter a few small pieces of butter over the mashed potato, then bake in oven for about 30 minutes or until the pie is bubbling and the potatoes are browned.
- Serve hot.
In place of haddock you can use cod or another whitefish. Use an ovenproof dish whose capacity is approx 6 cups / 3 pints / 1.8 litres. You may wish to put a tray under it in the oven to catch any sauce that bubbles over from the pie. 2 ½ pounds / 1 kg of potatoes is about 10 medium sized potatoes. 4 oz (100g) of Parmesan = 1 cup, grated. You can use 5 or 6 handfuls of fresh spinach instead of the frozen spinach. Wilt it first in a saucepan, then proceed with recipe.
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