New Quay Fisherman's Pie

New Quay Fisherman's Pie is a classic dish from the coastal region of Ceredigion, known for its fresh seafood and hearty flavors. This comforting pie is perfect for a cozy family dinner or a gathering with friends.

New Quay Fisherman's Pie

Ingredients

  • 500g white fish fillets, such as cod or haddock
  • 300g cooked and peeled prawns
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 50g butter
  • 50g all-purpose flour
  • 300ml fish stock
  • 150ml whole milk
  • 2 tbsp chopped fresh parsley
  • 1 kg potatoes, peeled and cut into chunks
  • 50g butter
  • 50ml whole milk
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Place the fish fillets in a baking dish and scatter the prawns over the top.
  3. In a saucepan, melt 50g of butter over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened.
  4. Sprinkle the flour over the vegetables and stir to combine. Cook for 2 minutes.
  5. Slowly pour in the fish stock and milk, stirring constantly until the sauce thickens. Add the chopped parsley and season with salt and pepper.
  6. Pour the sauce over the fish and prawns in the baking dish.
  7. Cook the potatoes in a large pot of boiling salted water until tender. Drain and mash with 50g of butter and 50ml of milk. Season with salt and pepper.
  8. Spoon the mashed potatoes over the fish and sauce, spreading it out with a fork.
  9. Bake in the preheated oven for 30-40 minutes, or until the top is golden and the filling is bubbling.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
15g

Supplies

Baking dish Saucepan Large pot

Tools

Oven Fork

Serving suggestions

Serve the New Quay Fisherman's Pie with a side of steamed greens or a fresh garden salad.

Tips & tricks

For a twist, you can add a layer of grated cheese on top of the mashed potatoes before baking for a cheesy crust.

Cost

$20