The Nigella Fish Pie Recipe is a delicious dish made with smoked haddock and cod fish, a creamy milk base, bay leaf, and black peppercorns this recipe takes about 60 minutes to make and serves 4 people. It has a buttery flour sauce and a sprinkle of fresh parsley on top.
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💗 Why You’ll Be Glad You Tried This Recipe
- Rich And Smoky Flavor. Smoked haddock and cod fillet create a rich, smoky flavor that will excite your taste buds.
- Creamy And Comforting. The bay leaf and black peppercorn-infused creamy milk base will warm your soul.
- Easy To Make. This dish is easy for beginners and experts to follow with simple ingredients and directions.
- Versatile And Crowd-Pleasing. This fish pie is a hit at family dinners and parties. You can add your preferred herbs and spices to make it a dish everyone loves.
❓ What Is Nigella Fish Pie Recipe?
The Nigella Fish Pie Recipe is a meal made with smoked haddock and cod fillet it is creamy and has a lot of flavor. It has a comforting texture and is named after Nigella Lawson, a famous cook.
📜 Nigella Fish Pie Recipe Ingredients
- 1 pound smoked haddock
- 12 ounces cod fillet
- 16 fluid ounces of milk
- 1 cracked bay leaf
- 4 black peppercorns
- 1½ ounces butter
- 1 ounce all-purpose flour
- 2 tablespoons chopped fresh parsley
- 1½ pounds potatoes
👩🍳 Instructions For Nigella Fish Pie Recipe
- In a pan, combine the haddock, cod, bay leaf, peppercorns, and milk. Bring water to a simmer. Reduce heat to a boil. Continue to simmer for five minutes. Placing the fish on a platter.
- Pour milk and liquids through a sieve into a pint measure to capture flavorings. Remove the fish’s skin and bones, then flake and position in a casserole dish that has been buttered.
- In a small saucepan, butter is melted. Introduce flour. Stir thoroughly. Cook for two minutes while swirling continuously.
- Add the milk and fish liquor gradually, one tablespoon at a time. Stir thoroughly until the mixture becomes smooth again. Repeat stages 2 and 3 until all of the liquid has been consumed. Bring water to a simmer. Continue simmering for two minutes while stirring continuously.
- Allow to settle slightly before incorporating the parsley. Pour over the fish, ensuring that it is uniformly coated.
- Place the pureed potatoes inside a pastry bag. The potato is piped all over the fish and marinade.
- Bake the potatoes at 200 degrees Celsius/gas mark 6 for approximately 20 minutes, or until golden brown. Serve promptly on plates that have been warmed with broccoli or peas.
💭 Recipe Tips
- For the finest flavor and texture, use smoked haddock and cod fillet in your Nigella Fish Pie.
- Extra spices should be added with caution, as the natural flavors of the fish should shine through.
- Make sure the sauce is sufficiently viscous by cooking the mixture of flour and butter before adding the milk.
- Observe the recommended cooking time and temperature to prevent overcooking the fish.
- Don’t be tempted to scrimp on the fresh parsley, as it contributes to the overall flavor of the pie.
🥗 What To Serve With Nigella Fish Pie Recipe?
Nigella’s Fish Pie goes well with many different sides you could serve it with a fresh green salad dressed with lemon vinaigrette, steamed veggies like broccoli or peas, or a side of crusty bread to soak up the delicious sauce.
🎚 How To Store Nigella Fish Pie Recipe?
- In The Fridge. After cooling, wrap the Traditional Nigella Fish Pie in plastic wrap or store it in an airtight container keep it refrigerated for 3 days.
- In The Freezer. Prepare the traditional Nigella Fish Pie as directed but do not bake it to freeze instead, securely wrap it in plastic and aluminum foil to avoid freezer burn date it and freeze it for 3 months.
How to Reheat the Nigella Fish Pie Recipe?
- In The Oven. Heat the oven to 350°F (175°C). Cover the fish pie with aluminum foil in an oven-safe dish to avoid drying reheat for 20–25 minutes until warm.
- In The Microwave. Place fish pie slices in microwave-safe dishes. Leave a small vent for steam when covering with a microwave-safe lid or plastic wrap. Continue heating on medium power for 1 minute at a time, stirring, until completely heated.
FAQs
How Can I Make the Pie Filling More Flavorful?
To make the pie filling more flavorful, add herbs like parsley or dill, a squeeze of lemon juice, or a dash of white wine.
How Do I Prevent the Pie from Becoming Too Watery?
To prevent the pie from becoming too watery, pat the fish dry before adding it to the pie and avoid overcooking the vegetables.
Can I Use Fresh Fish Instead Of Smoked Haddock And Cod Fillet?
Yes, you can use fresh fish instead of smoked haddock and cod fillet in the fish pie recipe.
Why Put Eggs In Fish Pie?
Eggs are often added to fish pie to help bind the ingredients together and provide a creamy texture to the filling.
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Nigella Fish Pie Recipe Nutrition Facts
Amount Per Serving
- Calories: 539
- Total Fat: 28g
- Saturated Fat: 13g
- Trans Fat: 0.6g
- Polyunsaturated Fat: 4.2 grams
- Monounsaturated Fat: 8.2 grams
- Cholesterol: 154mg
- Sodium: 1163mg
- Total Carbohydrates: 28g
- Dietary Fiber: 1.7g
- Sugars: 2.4g
- Protein: 42g
- Potassium: 1137.3mg
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Fish Pie Recipe
Description
The Nigella Fish Pie Recipe is a delicious dish made with smoked haddock and cod fish, a creamy milk base, bay leaf, and black peppercorns. This recipe takes about 60 minutes to make and serves 4 people. It has a buttery flour sauce and a sprinkle of fresh parsley on top.
Ingredients
Instructions
- In a pan, combine the haddock, cod, bay leaf, peppercorns, and milk. Bring the water to a simmer. Reduce the heat to a boil. Continue to simmer for five minutes. Placing the fish on a platter
- Pour milk and liquids through a sieve into a pint measure to capture flavorings. Remove the fish’s skin and bones, then flake and position in a casserole dish that has been buttered.
- In a small saucepan, butter is melted. Introduce flour. Stir thoroughly. Cook for two minutes while swirling continuously. Add the milk and fish liquor gradually, one tablespoon at a time. Stir thoroughly until the mixture becomes smooth again. Repeat stages 2 and 3 until all of the liquid has been consumed. Bring the water to a simmer.
- Continue simmering for two minutes while stirring continuously.
- Allow it to settle slightly before incorporating the parsley. Pour over the fish, ensuring that it is uniformly coated.
- Place the pureed potatoes in a pastry bag. The potato is piped all over the fish and marinade.
- Bake the potatoes at 200 degrees Celsius (gas mark 6) for approximately 20 minutes, or until golden brown. Serve promptly on plates that have been warmed with broccoli or peas.
Notes
- For the finest flavor and texture, use smoked haddock and cod fillet in your Nigella Fish Pie.
- Extra spices should be added with caution, as the natural flavors of the fish should shine through.
- Make sure the sauce is sufficiently viscous by cooking the mixture of flour and butter before adding the milk.
- Observe the recommended cooking time and temperature to prevent overcooking the fish.
- Don’t be tempted to scrimp on the fresh parsley, as it contributes to the overall flavor of the pie.