Ultimate Seafood Pie Recipe for Winter Comfort | Perth-To- Paris Kitchen Creations

This warming fish pie recipe is ultra comforting and family friendly.

July was a truly rainy and dark winter month, I spent a lot of time at home and in my kitchen with lots of time on my hands to create and try this fish pie recipe.

Celeriacs are for sale all over Perth, as well as beautiful potatoes and carrots, I thought these three winter vegetables will make a tasty mash for this pie.

The result is a seafood pie that bursts with flavour because all the seafood ingredients cook in their own delicious juices and the mash is creamy and buttery.

Ingredients

• 120 grams butter
• 1 onion, cut into small cubes
• 2 leeks, finely sliced
• 60 grams flour
• 250ml white wine
• 100ml double cream
• 1 tablespoon Dijon mustard
• 1 cup of frozen peas
• 1/2 cup flat-leaf parsley, chopped
• 200g red snapper, cut into chunks
• 200g skinless salmon, cut into chunks
• 200g blue point snapper, cut into chunks
• 200g raw and peeled prawns
• 300g celeriac, peeled and chopped
• 400g potatoes, peeled and chopped
• 200g carrots, peeled and chopped
• 100ml warm milk, or the celeriac milk
• 60g butter.
• 1/3 cup of cream

Method

• Preheat the oven to 180C.
• In a pan heat the butter then add the onion and leeks and fry until soft.

• Stir in the flour so that the vegetables are coated, cooking for a few minutes until the flour is cooked but not brown.
• Gradually add the wine, mixing with a spoon. At this point you should have a creamy sauce. Simmer the sauce for 3 to 5 minutes.

• Take the pan from the heat and stir through the cream, mustard, parsley, peas, fish and prawns.

• Season the mixture with salt and pepper to taste.
• Transfer the mixture into a pie dish.

Method for the Mash

• Place the celeriac in a pan with milk and a pinch of salt. Bring to the boil and simmer until the celeriac is cooked and tender. Drain the celeriac but keep 1/2 cup of the milk mixture.
• Place the potatoes and carrots in a pan with water and a pinch of salt. Bring to the boil and simmer until they are cooked and tender. Drain them.
• Mash the carrots, celeriac and potatoes until smooth. Add the milk or celeriac milk, butter, cream and salt and pepper to taste.
• Spoon the mash on top of the fish mixture and fluff the top with a fork.

• Bake for 45 to 60 minutes until golden and bubbling at the edges.
• A simple green salad is delicious to serve with this pie, and perhaps a glass of your favourite white wine!

Tips

If you don’t like celeriac you can make your mash with carrots and potatoes or just potatoes. Either way this recipe is delicious.

• You could cook all the vegetables together for the mash but I find that cooking the celeriac in milk brings out the flavour.
• You can also use any firm white skinless fish such as haddock or cod.
• Make sure that there aren’t any bones in the fish.
• This pie can be made a day ahead and chilled and then baked the next day.