If you’re in the mood for an upmarket twist on a beloved dish, this is the recipe for you
When the weather is cold and wet, and the evenings are long and dark, you need filling and hearty meals like this fish pie to stay warm and content.
Chef’s note: “Taking inspiration from the Mediterranean, it takes a bit of time to layer the potatoes on top, but they make the dish when the corners crisp up and the bottoms soak up that flavoured broth. I’ve used a mix of fish and shellfish here, but feel free to use what is fresh and available.”
Serves 4
Ingredients:
3 tbsp olive oil
1 tsp chilli flakes
4 garlic cloves, sliced
1 onion, finely diced
2 tbsp tomato purée
300ml white wine
2 × 400g tins of chopped tomatoes
1 chicken stockpot
200g white fish, skinned and boned
200g mussels
200g clams
200g squid rings, cleaned
200g prawn tails, cleaned
1 handful of tarragon, sliced, plus extra for garnish
A squeeze of lemon
5 large, floury potatoes, such as Rooster, peeled and thinly sliced, about 2mm thick
A few chives, sliced
Sea salt
Method:
- Start with the base of the pie. Place a large heavy-based saucepan on a medium heat and add the olive oil. Go in with the chilli and garlic and cook until the garlic is turning golden brown.
- Now go in with the diced onion and tomato purée and cook out for 2 minutes until the onion starts to soften but not colour. Increase the heat and add the white wine and simmer until reduced by half. Now go in with the chopped tomatoes and chicken stockpot. Reduce the heat slightly and allow it to cook out for 15 minutes until it starts to thicken into a sauce texture.
- Preheat your grill to 220°C.
- To prepare the fish, cut the white fish into thick, thumb-sized chunks. Remove any shell and beard from the mussels. As the sauce bubbles away, add all the seafood and make sure it’s submerged in the tomato sauce. Cook for 3 minutes before adding the tarragon and adjusting the seasoning with salt and lemon juice.
- Now to layer the potatoes slices. Starting on the outside of the pot, layer them in a fan shape across the stew until it’s completely covered. Drizzle some olive oil on top before placing under the grill. Cook for 5–7 minutes until the potato is crispy and golden brown. Keep an eye on it so it doesn’t burn as every grill is different.
- Season the crispy potatoes with some salt and garnish with chives and tarragon.
- Serve to share in the middle of the table with crusty bread.
This recipe is from SEASON by Mark Moriarty and first appeared in the print version of Irish Country Magazine
