Fish Pie

Packed with smoked haddock, salmon, hake and prawns, James Tanner's puff pastry-topped pie makes a fab fish supper
By James Tanner
Fish Pie
  • Rating:
  • Serves: 6
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 600 ml milk
  • 300 ml fish stock
  • 200 g smoked haddock
  • 200 g salmon, (preferably wild Atlantic salmon), cut into 2cm pieces
  • 200 g hake fillets
  • 65 g butter
  • 2 cloves garlic, chopped
  • 1 small carrot, diced
  • 1 stalks celery, diced
  • 1 small onion, chopped
  • 50 g plain flour
  • 100 g cooked prawns
  • pinches freshly grated nutmeg
  • 250 g puff pastry
  • 1 egg, beaten
  • salt and black pepper

For the bouquet garni

  • 1 bay leaf
  • small bunch stalks parsley
  • 3 sprigs thyme
  • 1 outer leaf leek


1. Put the milk and stock in a saucepan and bring to a simmer. Tip in the haddock, salmon and hake and cook for 5 minutes. Remove the fish from the pan and set aside both the pan of liquid and the fish until cool.

2. Flake up the fish, discarding any skins or bones.

3. Slice the leeks and fry in a medium saucepan in a knob of butter for 3 minutes, remove and drain.

4. Add the diced carrots, garlic, celery and onion to the pan, again with a knob of butter. Cook until softened - about 4 minutes.

5. Add the remaining butter and flour, and stir. Cook for 1 minute.

6. Remove from heat and add the milk and fish stock gradually to make a smooth sauce, season to taste.

7. Wrap the bay leaf, parsley stalks and thyme inside the leek leaf to make a bouquet garni; secure with string.

8. Add the bouquet garni to the sauce and cook for 20 minutes, stirring gently occasionally.

9. Remove the bouquet garni, before adding the grated nutmeg, fish, sliced leeks and prawns to the sauce..

10. Roll out the pastry to 1cm thick.

11. Tip the fish filling into a 1.75 litre deep pie dish, cover with pastry.

12. Brush the egg over the top. Bake at 200C/gas 6 for 15 minutes, and serve hot.

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