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November 25, 2010 / amyjmcintosh

Fish pie

What’s your favourite comfort food? Hot chips, chocolate, peanut butter on toast, sticky date pudding, Tim Tams. For me, nothing defines comfort food better than fish pie. It’s hot, fishy, creamy, fattening and encased in golden pastry. Give me a glass of wine and a piping hot ramekin filled with fish pie and all my worries just fade away.

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We’re on the crest of summer here in the southern hemisphere, so this recipe goes out to all my readers in the northern hemisphere. As well as warming the cockles of your heart, fish pie is economical to make as you can get away with using cheaper cuts of fish, such as cod or ling. Just don’t make the mistake I once made and use snapper fillets as it turns out to be a very expensive exercise!

This recipe is yet another winner from the English chef with a really long surname, Hugh Fearnley-Whittingstall. We’ve been cooking up a few of his recipes lately and they all work out perfectly.

We gave the dish an Aussie twist by using ling fillets and smoked trout in place of the rather odd-sounding fish suggested in the recipe. I’ve never heard of pollack… wasn’t he a painter? As for the curry paste, we cheated and used one from our grocer rather than making it from scratch. Instead of making one big pie, we opted for ramekins so we could have individual servings. We served the beloved pies with steamed green beans and jacket potatoes, but I would give the potatoes a miss as the pie is really filling.

Without further ado, I hereby present you with Hugh’s recipe for fish pie.

If you like pie, why not try my chicken pie recipe?

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