Chowder Fisherman's Pie & Parmesan Mash

Traditional British Fisherman's Pie is one of my most liked comfort foods. Chowder is a delicious milk-based seafood soup. In this recipe I combined both, I used loads of fragrant herbs and spices to make it even more delicious. All covered with cheese mash potato!

Chowder Fisherman's Pie

Ingredients for the pie:

• 250g (8.8oz) salmon diced

• 250g (8,8oz) smoked haddock diced

• 125g (4.4oz) prawns

• 125g (4.4oz) carrot small dice

• 150g (5.3oz) leek finely sliced

• 1 large shallot small dice

• 50g (1.8oz) celery small dice

• 4 garlic cloves, minced

• 2 bay leaves

• 50g (1.8oz) butter

• 50g (1.8oz) breadcrumbs (preferably sourdough)

• 2tbsp olive oil

• 2tbsp cornflour

• 50ml (3.5tbsp) cold water

• 700ml (0.74 quarts) milk

• 1,5 vegetable stock cubes or powder (Be careful not to make it too salty)

• 3g (0.1oz) fresh thyme

• 4g (0.14oz) fresh parsley

• 4g (0.14oz) fresh dill

• 1 lemon or lime zest

Ingredients for the mash:

• 1 kg of potatoes diced (2.2 Pounds) (Choose higher starch potatoes (like Russets or Yukon golds) for the fluffiest, smoothest, and most flavour-packed mash)

• 50g (1.8oz) butter

• 50g (1.8oz) of yoghurt or milk

• 20g (0.7oz) parmesan

• pinch of nutmeg

Method:

1. Begin by frying the onions and garlic with 2tbsp of olive oil on medium heat for 5 minutes.

2. Add carrots, leek, celery and butter to the pan. Brown on medium heat for around 15 minutes. In the meantime, warm up the milk in the separate pan ready for the sauce and boil potatoes in salty water ready for mashing.

3. To your vegetables, add bay leaves, thyme, parsley, dill and zest. Pour in the milk and add a 1.5 vegetable stock cube and black pepper. Simmer for 5 minutes.

4. In the small bowl mix cornflour with 50ml (3.5tbsp) of cold water. Stir into the pie, and when the sauce thickens take it off the heat. Do not forget to check the seasoning.

5. Now add breadcrumbs, diced fish and prawns. Transfer into 2,5L size baking dish.

6. Mash potatoes with butter and yoghurt, add parmesan and nutmeg, check the flavour and top the pie using a spoon or piping bag, dust with black pepper.

7. Bake the fish pie for 30 minutes in 160C (320F) then change the setting for the grill in 180C (356F) and bake for another 5 minutes to colour the top.

8. Allow to cool down for 5 minutes before serving and enjoy!

Chowder Fisherman's Pie

Insight:

• Smoked fish tends to be salty, make sure you under season pie mixture.