Smoked Fish and Shellfish Pie

This tasty dish got the thumbs up from the resident tasters yesterday. No pici I’m afraid as the spoons were out before I had a chance to reach for the camera!

Quick and easy, and a choice of  topping making it versatile too. You might also like the no- topping version (instructions at the bottom of the Page)  which could be served with these delicious New Potatoes Baked in an Orange Scented Salt Crust with Mint and Rosemary.

Stay Safe Stay Well.

Smoked fish and shellfish pie


Serves 4-6

1 medium carrot, peeled and diced

1 small leek, sliced

2 celery sticks, finely sliced

1 tablespoon olive oil

1 teaspoon butter

2000ml White wine

200ml stock, fish, vegetable or chicken

¼ teaspoon saffron threads or a pinch of powdered saffron

300 ml double cream

*500g of cubed mixed fish such as smoked haddock or lightly hot smoked salmon

salmon fillet and coley, monkfish or haddock.

*150g peeled prawns or mixed seafood

1 tablespoon chopped dill or tarragon

NB* If the fish or shellfish has been frozen set the pieces on a plate covered with kitchen paper to absorb surplus liquid.


Baked sweet potato topping:

5 medium sweet potatoes, baked for 45 minutes, skinned and mashed with butter.

Cheesy Crumble Topping

Rub together the following:

200g Self-raising flour

50g Rolled oats

100g Butter, diced

50g grated gruyere or smoked Applewood cheddar


Prepare the topping of choice and set aside.

Heat the oil in a heavy based sauté or high sided frying pan. Add the diced and sliced vegetables, cooking gently for a couple to minutes to sweeten.

Pour in the white wine, increase the heat and boil rapidly to two thirds. Add the stock and boil to reduce the liquid volume by half.

Stir in the cream and the saffron. One boiling reduce the heat slightly and bubble the sauce until thick enough to coat the back of the wooden spoon. Stir in the chopped herbs and season with salt and pepper as required.

Add the defrosted prepared fish and shellfish mixing well to coat with the sauce and then spoon into a heatproof dish leaving enough room for the topping.

Cover with the topping of choice. Set the dish onto an oven tray (in case of spillage) and bake for 20-25 minutes by which time the topping should be golden and the sauce bubbling.

Serve with plenty of green veg or asparagus.


Alternative Serving Suggestion:


Forget about the topping. Once you’ve stirred the fish and shellfish into the creamy sauce. No need to transfer to the ovenproof dish just pop a lid on the sauté pan and simmer for ten minutes to gently cook the fish pieces through before serving with fluffy  rice or with these delicious New Potatoes Baked in an Orange Scented Salt Crust with Mint and Rosemary

More fish recipes that you might enjoy:

Chicken and Salmon Tikka served with crouton salad and green mayo

Baked Smoked Haddock with Cream and Tomatoes

Happy Cooking





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