Crispy Bread Topped Fish Pie
recipe for Crispy Bread Topped Fish Pie comes from Seafish
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Crispy Bread Topped Fish Pie
(1lb) coley or haddock fillet, skinned
225g (8oz) cooked peeled prawns
2 x 15ml spoon (2 tablespoons) oil
1 onion, chopped
85g (3oz) mushrooms, sliced
1 x 350g tub cheese sauce
1 x 195g can sweetcorn
bunch fresh parsley, chopped
salt and black pepper
5 slices bread
10g (knob) butter
to make Crispy Bread Topped Fish Pie
the oven to 200°C / 400°F / Gas Mark 6
the oil in a large pan. Add the onion and mushrooms.
Cook for 2 - 3 minutes.
the cheese sauce and simmer for 2 - 3 minutes until
hot. Add the fish, prawns, sweetcorn, herbs and seasoning.
the bread slices with butter and cut into triangles.
the fish mixture into a 1.2 litre (2 pint) ovenproof
dish. Arrange the bread triangles on top.
uncovered for 35 - 40 minutes. Serve with a crisp,
with the permission of Seafish - www.seafish.org