RICK STEIN'S FISH PIE - THE HAPPY FOODIE
Rick Stein's take on the a classic seafood dish. This creamy fish pie recipe brings together cod and smoked haddock with a fluffy potato and parsley topping.
Provided by Rick Stein
Yield Serves 4
Number Of Ingredients 1
Steps:
Stud a couple of the onion slices with the cloves. Put the onion slices in a large pan with the bay leaf, 450ml (¾ pint) of the milk, the cream, cod and smoked fish. Bring just to the boil and simmer for 8 minutes. Lift the fish out onto a plate and strain the cooking liquor into a jug.When the fish is cool enough to handle, break it into large flakes, discarding the skin and any bones. Sprinkle it over the base of a shallow 1.75 litre (3 pint) ovenproof dish.
Hard-boil the eggs for 8 minutes, then drain and leave to cool. Peel them, cut into chunky slices and arrange on top of the fish.
Melt half the butter in a pan, add the flour and cook for 1 minute, stirring. Take the pan off the heat and gradually stir in the reserved cooking liquor. Return it to the heat and bring slowly to the boil, stirring all the time.Leave it to simmer gently for 10 minutes to cook out the flour. Remove from the heat once more, stir in the parsley and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool. Chill in the fridge for 1 hour.
Preheat the oven to 200°C/400°F/gas 6. Boil the potatoes for 15–20 minutes. Drain, mash and add the rest of the butter and the egg yolk. Season with salt and freshly ground white pepper. Beat in enough of the remaining milk to form a soft spreadable mash.
Spoon the potato over the filling and mark the surface with a fork. Bake for 35–40 minutes, until piping hot and golden brown.
HAKE WITH CHORIZO AND POTATOES RECIPE - BBC FOOD
Paprika and chorizo flavour this simple one-pot fish dish from Galicia in Spain. You could try it with cod or haddock instead of hake if you prefer.
Provided by Rick Stein
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole. Add the onions and garlic and cook gently until soft.
- Add the paprika and fry for 2–3 minutes, then add the chorizo sausage and green peppers and fry for another 3–4 minutes.
- Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender and the liquid has reduced a little.
- Season the hake steaks well on both sides. Put them on top of the potatoes, cover and simmer for 8–10 minutes, until the hake is cooked through.
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