East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Sustainable fish like silvers, Cape Hope squid and black mussels make an appearance instead of prawns and shrimp, thus this version of fish pie celebrates affordable local seafood. Here I’ve filleted my own squid and fish, but have also made use of store-bought haddock to add a smoky depth to the filling.
1HR 10MINS
$4.72
Ingredients
Servings
6
10.5 oz
White Fish Fillets
like carpenter, hake or monkfish, filleted and cut into chunks
5.5 oz
Fresh Squid, washed, sliced
5.5 oz
Fresh Mussels, washed, steamed
shells discarded
5.5 oz
Haddock Fillets, deboned
broken into flakes
as needed
to taste
1
4
Leeks, rinsed, thinly sliced
2 cloves
3/4 cup
1 1/4 cups
Fish Stock
1 cup
Fresh Cream
1
4 sprigs
14 oz
Puff Pastry, thawed
1
to taste
to taste
Coarse Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
778
Fat
45.5 g
Protein
32.0 g
Carbs
57.0 g
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/