Name: Spiced fish & mussel pie
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: British
Ingredients: 750g parsnip peeled, cored and cut into large chunks; 500g potatoes peeled and cut into medium-sized chunks; 85g butter; 300ml fresh fish stock; 1kg fresh mussel scrubbed clean; 1 large onion chopped; 1 tbsp medium curry powder or paste; 50g plain flour; 400ml can coconut milk; 750g Icelandic cod fillet, skinned and cut into large cubes; 100g cooked tiger prawns; 1 pack fresh coriander chopped

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Spiced fish & mussel pie

Spiced fish & mussel pie

Jo Pratt

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Serves 6

More effort

Cook: 1 hr - 1 hr and 15 mins

A star rating of 4.5 out of 5.7 ratingsRate

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A make-ahead mildly spicy alternative to traditional fish pie that makes an ideal casual dinner party dish

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Ingredients

Nutrition

Units:

MetricUS

750g parsnip

peeled, cored and cut into large chunks
500g potatoes

peeled and cut into medium-sized chunks
85g butter
300ml fresh fish stock
1kg fresh mussel

scrubbed clean
1 large onion

chopped
1 tbsp medium curry powder

or paste
50g plain flour
400ml can coconut milk
750g Icelandic cod

fillet, skinned and cut into large cubes
100g cooked tiger prawns
1 pack fresh coriander

chopped

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Nutrition: per serving

kcal458
fat16g
saturates8g
carbs43g
sugars0g
fibre8g
protein38g
salt1.94g

Method

step 1

Boil the parsnips and potatoes for 15-20 mins until tender. Drain and mash well with 25g/1oz butter and seasoning. Cover and set aside.
step 2

Bring the stock to the boil in a large pan. Tip in the mussels, cover and leave to steam for about 3 mins, or until the shells open. Drain into a colander set over a large bowl to reserve the stock. Remove and throw away the shells and any un-opened mussels. Cover the cooked mussels to stop them drying out.
step 3

Melt the remaining butter and fry the onion until softened. Stir in the curry powder and fl our, and cook for about 1 min. Pour in the coconut milk and 3-4 tbsp of the reserved mussel stock and stir well until you have a smooth sauce. Leave to simmer for 5 mins until thickened.
step 4

Add the cod to the sauce, return to a simmer and cook for 3-4 mins, stirring occasionally, but trying not to break up the cod. Stir in the mussels, prawns and coriander, season, then tip into a large ovenproof dish. Spread the parsnip mash over the top.
step 5

To serve now heat the grill and grill until the mash is golden and crusty. To eat later cool, cover, then chill for a couple of hours. To serve, heat oven to 200C/ fan 180C/gas 6 and bake for 35-40 mins until hot all the way through.

RECIPE TIPS

LIKE MORE SPICY? PREFER ALL PRAWNS?

To make it spicy add a couple of chopped and seeded fresh red chillies when frying the onion for added heat. For an all-prawn version, substitute a 400g bag of peeled tiger prawns for the mussels.

Recipe from Good Food magazine, July 2000

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A star rating of 4.5 out of 5.7 ratings

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