Fish Pie

Fish Pie

Fish Pie recipe has Rich in Iodine, Selenium, Vitamin A, B vitamins and a little iron.

Serves 4


800g mixed boneless non farmed fish (Wild salmon, cod and haddock or others you like) cut into chunks

3 celery stalks chopped fine

½ fennel chopped into thin slices (in season at the moment)

Handful spinach

1 red pepper chopped fine

1x low salt Kallo organic chicken or vegetable stock cube in 300ml water

1 knob butter

1-2 tsp seaweed flakes

1 tsp coriander fresh chopped or paste

1 tsp dried tarragon

1 tbsp lemon juice

1 bay leaf

For the Topping:

750g sweet potatoes peeled and chopped into chunks


  • Melt the butter in a casserole dish, add fish and herbs and brown the fish on a medium heat for 5 minutes.
  • Add in celery, fennel, peppers and the stock cube in water.
  • Add the bay leaf, spinach and 1 tablespoon lemon juice and leave to simmer (covered) on a low heat for 1-1.5 hours.
  • Boil the sweet potato until it’s a little soft but not mushy, a fork should pierce it without crumbling.
  • Drain it fully and put back on a low heat while mashing it to make it fluffy.
  • Remove from heat.
  • Add salt and pepper as desired.
  • Set oven to 160 degrees Celsius and spread the base in an oven dish, leaving excess fluid behind if it has too much.
  • Gently spread the mash potato over the top.
  • Run a fork through it and add your toppings before baking it for 20-30 minutes.
  • Season with salt and pepper to your liking.

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