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.
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
1HR 10MINS
Total Time
$4.72
Cost Per Serving
Ingredients
Servings
6
us / metric
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
4
Leeks, rinsed, thinly sliced
1 1/4 cups
Fish Stock
1 cup
Fresh Cream
14 oz
Puff Pastry, thawed
to taste
Coarse Black Pepper
Nutrition Per Serving
Calories
778
Fat
45.5 g
Protein
32.0 g
Carbs
57.0 g
