Name: Seafood and vegetable pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: For the crust:; ½ swede; 1 carrot; 1 turnip; ½ celeriac; 50g Mature cheddar or Emmental cheese; 50g butter; Salt & pepper; For the pie:; 1 Tbsp olive oil; ½ red onion; 1 carrot; ½ red pepper; ½ tsp cayenne; 150g mixed fish fillets (e.g. cod, smoked haddock, salmon) cut into chunks; 150g mixed, precooked seafood ( mussels, prawns, squid); 50 ml double cream; 100g spinach or curly kale; 2 Tbsp chopped chives; sea salt & freshly ground black pepper

Seafood and vegetable pie

28 Aug 2018

by Wholeness

Prep Time

15 minutes

Cook Time

40 minutes

Total Time

55 minutes

Background

My food combining fish pie is a regular dish on my dining table. This time I wanted to add some more (neutral) veggies, as well as needed to use up some root vegetables. I had a bag of mixed seafood in my freezer, so I added that too! Although making this dish was a bit time-consuming - it created 6 portions, most of which I put in the freezer for future meals (so I won’t have to make a fish pie for a month!)

Ingredients

For the crust:
½ swede
1 carrot
1 turnip
½ celeriac
50g Mature cheddar or Emmental cheese
50g butter
Salt & pepper
For the pie:
1 Tbsp olive oil
½ red onion
1 carrot
½ red pepper
½ tsp cayenne
150g mixed fish fillets (e.g. cod, smoked haddock, salmon) cut into chunks
150g mixed, precooked seafood ( mussels, prawns, squid)
50 ml double cream
100g spinach or curly kale
2 Tbsp chopped chives
sea salt & freshly ground black pepper

Instructions

Preheat the oven to 180°C.
Peel the root vegetables for the crust and cut them into chunks. Put them into a pan of cold water and cook them until tender.
Meanwhile, grease an oven dish and scatter the fish and seafood bits around.
Finely chop the onion, red pepper and carrot.
Heat the oil in a frying pan and gently sauté the onion, pepper and carrot, then add the cayenne and spinach. When the spinach has wilted add the cream and cook for a couple of minutes. Season with salt and pepper.
Pour the creamy vegetable mixture over the fish and cook in the oven for 20 minutes.
Drain the root vegetables and mash them with the butter, using a potato masher or stick blender. Season with salt &pepper.
Take the fish dish out of the oven. Turn the oven up to 200°C or to the grill.
Scatter half of the chives over the fish. Mix the remaining chives with the mash, then spread it evenly over the fish, covering well.
Grate the cheese all over the mash, season with ground pepper, then return to the oven until golden brown - for about 10 minutes.
Serve with some chopped parsley or chives sprinkled on top.