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Rick Stein's Fish Pie

Rick SteinThis is one of Rick Stein's recipes which we have kindly had permission to reproduce which should whet your appetite for more.

To find out more about Rick Stein and his passion for seafood have a look at his biography page.

Cookery SchoolFor further information about his restaurants in Padstow, Cornwall, his new cookery school and to see his online delicatessan visit his website - click here.

If you would like to know more about his books and how to order them have a look at our Bookstore which will also link you to Amazon for further details.


1 small onion, thinly sliced
2 cloves
1 bay leaf
1 pint milk
10 fl oz double cream
1 lb unskinned cod or haddock fillet
8 oz undyed smoked cod or haddock
4 eggs, hardboiled, peeled & sliced
peeled prawns ( optional)
4 oz butter
1¾ oz plain flour
5 tbsps chopped flat leaf parsley
grated nutmeg
2 ½ lb peeled floury potatoes
1 egg yolk
salt & pepper

  • Stud a couple of the onion slices with the cloves. Put the onion slices into a large pan with the bay leaf, 15 fl oz milk, the cream, cod and smoked cod. Bring just to the boil and simmer for 8 minutes.Lift the fish on to a plate and strain the cooking liquid into a jug.
  • When the fish is cool break it into large flakes, discarding the skin and bones. Sprinkle it over the base of a shallow 3 pt ovenproof dish. Sprinkle over the prawns if using and cover with the sliced eggs.
  • Melt 2 oz of the butter in a pan, add the flour and cook for one minute. Remove from the heat and gradually stir in the reserved cooking liquor. Return to the heat and bring slowly to the boil, stirring. Simmer gently for 10 minutes. Remove from the heat. Stir in the parsley and season with nutmeg, salt and pepper. Pour over the fish and leave to chill in the fridge for an hour.
  • Boil the potatoes for 15 - 20 minutes. Drain, mash and add remaining butter and egg yolk. Season. Beat in enough milk to form a soft, spreadable mash.
  • Preheat the oven to 200ºC Gas 6. Spoon the potato over the filling and mark the surface with a fork. Bake for 35 - 40 minutes until golden.

Serves 4

Rick Stein

To visit Rick Stein's website which features regular new recipes - click here