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.