Seafood Pie & Merrydown Cider
This comforting fish pie is a delightful medley of tender cod and haddock, mixed seafood or prawns, all enveloped in a rich, cider-infused sauce. Topped with thinly sliced waxy potatoes and leeks, each bite offers a delightful contrast of textures and flavors. The final result is a golden-topped, heartwarming dish that is sure to please seafood lovers and comfort food enthusiasts alike.
— Constant Cookbook
Ingredients
- For the filling.
- 250g Icelandic cod fillet, skinned
- 250g haddock fillet, skinned
- 100ml vegetable stock
- 300ml Merrydown Vintage Dry Cider
- 250g fresh mixed seafood or prawns
- 2½ tbsp olive oil
- 1 onion, finely chopped
- 25g softened butter
- 50g plain flour
- 20g fresh parsley, finely chopped
- For the topping.
- 500g waxy potatoes, peeled and thinly sliced
- 2 leeks, thinly sliced
Instructions
- Place the fish fillets in a pan, add the stock and cider, and bring to a very gentle simmer. Poach for 5 minutes, then remove the fish with a slotted spoon. Reserve the poaching liquid. Preheat the oven to 200C/gas mark 6. Flake the drained fish into 4 x 500ml individual pie dishes (or use a 2-litre square ovenproof dish) and mix with the seafood or prawns.
- Heat 1 tablespoon of the oil in a pan and fry the onion for 3 to 4 minutes over a low heat to soften. Pour in the poaching liquid. In a small bowl, mix the butter and flour together to form a smooth paste. Add this to the hot liquid, a little at a time, whisking constantly until the paste is completely incorporated and the sauce is thick and smooth. Stir in the parsley, then divide the sauce evenly between the pie dishes.
- For the topping, rinse the potato slices in cold water to remove excess starch. Drain and pat dry with kitchen paper. Place the potato slices over the fish, scattering the sliced leeks evenly among them as you go. Drizzle the remaining oil over the potatoes and bake for about 35 minutes, until they are golden and soft.
Yield
Serves 4
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