Fennel fish pie

Seafood lovers will enjoy Mike Robinson's de-luxe fish pie, which combines poached cod, mussels and prawns with a creamy béchamel sauce
By Mike Robinson
Fennel fish pie
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 40 minutes
  • Effort: medium



  • 2 tbsp butter
  • 1 onions, sliced
  • 1 leeks, sliced
  • 2 stick celery
  • 1 bulbs fennel, sliced
  • 2 cloves garlic, crushed
  • 2 cod fillets, each 175g
  • 250 ml vegetable stock, or court bouillon
  • 50 ml white wine
  • 250 g cooked peeled prawns
  • 1 lime, juice
  • 1 bunches parsley, chopped
  • 200 g mussels, cooked and shelled
  • 25 ml pastis
  • 1 eggs, beaten for egg wash

For the béchamel sauce

  • 30 g butter
  • 2 tbsp plain flour
  • 150 ml milk
  • 1 pinches black pepper

For the mashed potatoes

  • 5 large potatoes, peeled and cut into large chunks
  • 75 ml milk
  • 30 g butter


1. For the béchamel sauce, heat the butter in a saucepan over a moderate heat and add the flour. 2. Cook for 1 minute, stirring continuously. Pour in the milk, beating with a balloon whisk until the mixture thickens. Season with salt and freshly ground pepper. Set aside. 3. For the mashed potatoes, cook the potatoes in a large saucepan of boiling, salted water until soft. Drain and mash. Stir in the milk and butter. Set aside and keep warm. 4. Preheat the oven to 200C/gas 6. 5. Heat the butter in a frying pan over a moderate heat and fry the onion, leek, celery, fennel and garlic for 5 minutes, until softened, but not coloured. 6. Place the court bouillon and white wine in a large pan and bring to a simmer. Add the cod and simmer until lightly poached. 7. Remove the cod and flake it into a mixing bowl. Add the prawns, lime juice and parsley and gently combine. 8. Add the fried onion mixture to the fish. Transfer the mixture to a baking dish, top with the mussels and add a splash of pastis. Spoon over the béchamel sauce, then top with a layer of mashed potato. 9. Lightly brush with egg wash and bake in the oven for 20 minutes until golden brown. Serve at once with a glass of white wine and thick-cut crusty bread.

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