jamie olivers fantastic fish pie

by Sam on August 10, 2011

jamie olivers fantastic fish pie

I decided to make this fantastic fish pie again for a couple of reasons:

1. I got my hands on some proper smoked hake. Not the ‘artificially dyed and dipped in liquid smoke flavour hake’ that we buy, and that gets marketed as ‘haddock’.  This is the real deal.  Proper cold smoked hake that my favourite Cape Town fishmonger Julie Carter of Ocean Jewels Fresh Fish now supplies. There are a lot of things you can make with proper smoked hake, but for me fish pie is the absolute best thing.

I wrote a bit about Julie and her legendary tuna burgers on a previous post.

Jamie Olivers fantastic fish pie

2. Jamie Oliver is one of my all time food heroes and this is the best fish pie I have ever eaten, so any excuse to make it and I will jump at the chance. The awesome part is once you make it a few times you can start adding and adapting to it as you go.  I used a mature cheddar this time, but in the past I have used Parmesan or Pecorino (all equally as nice).  I also added a finely chopped celery stalk, and I used reduced fat cream because I find it as thick and as delicious but with 70% less fat, its a no brainer for me. But the choice of how indulgent you want to go is yours.

jamie olivers fantastic fish pie

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 70 minutes

Serving Size: 4

jamie olivers fantastic fish pie

Ingredients

  • 5 large spuds peeled and diced (about 3 cm)
  • 500 gm smoked haddock sliced into strips and then chopped into biggish chunks. You could use any nice firm white fish – cod, hake, kingklip etc. I think salmon could also work – or a mix of salmon and white fish.
  • salt and pepper
  • 2 free range eggs (leave out if you don't like)
  • 2 handfuls spinach (I used 1 x 200gms packet of baby spinach)
  • 1 brown onion finely chopped
  • 1 carrot chopped / diced or even easier, grated
  • 1 - 2 celery stalks finely chopped
  • extra virgin olive oil
  • 250ml cream (recipe says 285ml double cream but I like reduced fat cream)
  • 2 good handfuls grated parmesan or cheddar cheese (I used a local and delicious parmesan style cheese)
  • juice of 1 lemon
  • 1 heaped tsp english mustard (I used 2 teaspoons Dijon)
  • 1 large handful flat leafed parsley, finely chopped
  • nutmeg (optional) - I added the nutmeg to my mash

Instructions

  1. pre heat oven to 220 degrees c.
  2. Chop all the things, juice the lemon and got everything ready to cook.
  3. Boil the potatoes in salted water for a couple of minutes and add the 2 eggs and set timer for 8 minutes and add to the spuds.
  4. Remove the eggs when ready and cool, peel and cut into quarters.
  5. Place a colander or sieve over the boiling potatoes and empty the spinach in, put the lid on and steam for about 2 minutes. Remove and drain.
  6. When the spuds are cooked drain in the colander
  7. In a separate pan, fry the onion, celery and carrot for about 5 minutes in the olive oil then add the cream and bring to the boil.
  8. Remove from the heat, add the cheese, lemon juice, parsley and mustard - stir.
  9. Mix the spinach (which you have squeezed and chopped up), the chopped up fish and egg into the cream mixture and then empty into an appropriately sized oven dish
  10. Mash up the potatoes with a drizzle of olive oil (or butter), salt and pepper and a few gratings of nutmeg and then lightly spread over the fish pie using a fork (you could drizzle a bit more oil or melted butter over the top to get a browner finish), or sprinkle over some more cheese if you really wanted to be decadent and get some more crunch, but do this10 minutes before the end of the cooking time.
  11. Bake for about 25 - 30 mins - until golden
http://drizzleanddip.com/2011/08/10/jamie-olivers-fantastic-fish-pie

Jamie recommends serving this pie with baked beans in tomato sauce and I wholeheartedly agree.  That and a salad or my warm zesty green beans.

Jamie Olivers fantastic fish pie

If you are looking for the freshest sustainable fish, contact Julie on Cell: 083 5820829
Email: oceanjewelsfish (at) gmail (dot) com (she now has a little shop at the Woodstock Exchange)

Julie says: ‘I sell only the freshest fish caught in and around the False Bay coast line. I am a SASSI (South African Sustainable Seafood Initiative) participant and consider sustainability essential. If you live in the Cape Town area I will deliver to your door. Or collect your fresh fish at my stands at the Neighbourgoods market (Saturday) and Starlings cafe (Wednesday)’.

Visit her blog for info and recipe ideas: Ocean Jewels Fresh Fish

 

PS: I look forward to connecting with you again in the future.

Visit my Drizzle and Dip Facebook page to get updates of all my posts.

I can also be found enthusiastically pinning beautiful food images on Pinterest.

Leave a Comment

{ 30 comments… read them below or add one }

Lori August 10, 2011 at 9:00 am

Stunning pics – love the enamel dish x

nina August 10, 2011 at 8:42 pm

Stunning Sam, well done! I predict you are going to be one of our top stylists soon!

Sam August 10, 2011 at 8:57 pm

Thank you Nina for the kind words.

Lana August 11, 2011 at 5:01 am

What exactly do you do with the egg? Crack it into the boiling water? Boil them in their shell? That part was a tad vague….otherwise it looks delicious!

Sam August 11, 2011 at 7:28 am

Hi Lana, you boil the egg in the water with the potatoes for 8 minutes. You then peel and quarter and add to the fish, spinach and cream mixture (optional).
Thanks
Sam

Caylee August 11, 2011 at 8:29 am

Sam, only YOU could make a potato-topped pie look this gorgeous. I’ve been eyeing this recipe of his for a while… this is a good nudge to finally make it.

Sam August 11, 2011 at 8:32 am

Thanks Caylee, after a few attempts it finally sort of get there. Don’t hesitate to make this (seriously) and do not forget the baked beans.
S x

Susannah August 11, 2011 at 8:38 am

Totally agree, we discovered this one a few years ago and it is probably the only recipe I don’t adapt (except milk for cream like you)! Total winner.

Sam August 11, 2011 at 8:59 am

Susannah, its the best. I use the Woolies 70% reduced fat cream its as thick and as delicious. But milk could also work.

PinkPolkaDot August 15, 2011 at 3:46 pm

I think your styling and pics are beautiful, Sam!

Sam August 15, 2011 at 4:46 pm

Thanks Zirkie :-)

Burkey November 8, 2011 at 11:02 am

Hi Sam!

Next time you’re in Jo’burg. I’ll cook off a fish pie with you – my all-time favourite pie!

Done the voting thing for you. Good Luck!

Regards,

Mike

Sam November 9, 2011 at 8:15 am

Thanks Mike, you are a star!

Hein January 24, 2012 at 8:24 pm

What a yummy recipe! Definitely on my favorites list… Thank you!

Lucy February 8, 2012 at 6:53 pm

Hi – this looks great, do you have any advice for making it in advance? I’d like to cook it for a dinner party, but don’t want to be doing it while my guests are there – would you make it the night before and then put in the oven, or cook the whole thing and simply reheat from the fridge the next day?
Advice gratefully received!!
Lucy

Sam February 8, 2012 at 7:49 pm

Hi Lucy, yes make it the day before, spread over the mash potato and then cover it with plastic wrap and refrigerate until the next day. Take it out the fridge and pre heat your oven and bake until golden brown. Enjoy and don’t forget the baked beans :-)

Lucy February 8, 2012 at 8:01 pm

Brilliant – thanks for the guidance, fish pie for dinner it is then!
thanks again. Lucy

Tracy November 8, 2012 at 8:55 pm

Hi! Thanks, This came out really good! I just left the eggs out and made an egg salad separate. the kids seem to love this too!

Sam November 11, 2012 at 1:55 pm

Hi Tracy, glad it worked out, its my all-time favourite fish pie.

Denise November 28, 2012 at 1:20 pm

I love Jamie’s fish pies and made one of his the other night (see magnoliaverandah.blogspot.com.au) I love this one with the spinach though – it looks great.

Sam November 28, 2012 at 1:40 pm

HI Denise, its the best ever.

mandy December 19, 2012 at 7:00 pm

just made this pie….but i would like to save it fir one of those lazy days after the christmas rush is over. can i freeze it? prob not cos of the cream? any idea please?

Sam December 20, 2012 at 10:38 am

Hi Mandy you can freeze it but just remove the eggs they don’t defrost well. Also mash potato, it loses some of its character through the freeze, thaw and re heat process, but I have frozen this pie and am quite satisfied with it.

stuart January 30, 2013 at 6:40 pm

Hi Guys,I made this the other week and froze some. Best results for re-heating in the microwave or oven?

Sam January 30, 2013 at 8:28 pm

I just heat directly from frozen, but bear in mind eggs don’t freeze and re heat well.

jean January 26, 2014 at 9:30 am

i wasnt sure … do you cook the fish or put it in raw ?

Paul March 19, 2014 at 9:57 pm

Sam: thanks for this recipe. I made it with my 11 year old son and it was a great success. Even his 13 year old brother said he was impressed !! Looking forward to trying some of your other suggestions. Keep up the good work.

Sam March 20, 2014 at 9:17 am

Hi Paul, thanks for the comment thats great to hear. Have to say that is one of my all time favourite comfort food dishes. Love it. I hope you had the baked beans. It kind of makes it :-)

Stela June 14, 2014 at 8:34 am

Hi there

First time I am making fish pie. Using fresh hake…Is the fish pre-cooked and if so how?

thanks

Sam June 16, 2014 at 3:16 pm

HI Stela the recipe calls for haddock which is uncooked cold smoked hake. It is important to use this vs just hake. It will make a huge difference to the flavour. All the instructions are in the recipe as to how to cook the pie.

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