Smoked Fish Pie
Simple comfort food for mid-week dining.
My sister “I’m bringing round some smoked fish so you can cook us dinner”.
Me “Okay” :-)
SERVES 4-6
Ingredients
500-600g smoked Kahawai
drizzle of olive oil
1 brown onion, diced
2 cloves garlic, crushed
1 carrot, finely sliced
2 handfuls baby spinach
1 tablespoon fresh dill
4 boiled eggs, roughly chopped
sauce
1 cauliflower
2 tablespoons ghee (or butter)
1 1/2 cups fish stock *
2 teaspoons whole seed mustard
1 teaspoon salt (smoked if you have it)
topping
3 tablespoons almond meal
1 tablespoon savoury yeast flakes
1 tablespoon fresh dill, chopped
zest of 1/2 lemon
freshly cracked black pepper
* I used Simon Gault’s fish stock – it was flippen delicious!
Method
Preheat the oven to 200˚C, fan bake.
Remove the bones from the smoked fish (good luck with that, hubby always seems to get the 3 bones I missed) and tear the flesh into small-ish pieces — set aside.
Drizzle a little olive oil in a large frying pan and gently fry the onions and garlic over a low heat. Add the carrots, spinach and dill and cook until onions and carrots are soft. Put into a large bowl and add the boiled eggs and smoked fish.
For the sauce chop the cauliflower into florets (don’t be fancy, it’s just going to get blended) and steam or boil them until soft. Drain well and put 3/4 of the cauli into a blender or food processor with 1 tablespoon of ghee or butter and 1 1/4 cup of fish stock and blend until smooth. Pour into the bowl with the fish mixture. Repeat for the rest of the cauliflower and fish stock — save this mixture for the top.
Add the mustard and salt into the bowl and mix gently until well combined. Pour into a large oven-proof dish. Spoon the remaining cauli mixture on top and smooth over.
Sprinkle the topping ingredients over the top and pop in the oven for 25-30 minutes.
Serve with some green beans or a crisp salad.
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October 15, 2015
I have just bought the book and have had a lovely time reading and planning my meals from it. I have one question, you have several recipes using kumara (sweet potato) but only one recipe using ordinary potatoes. Are potatoes banned from the paleo diet????
Thanks Linda
October 19, 2015
Hi Linda — that’s great to hear, thank you so much!
I didn’t include any potoatoes in the book because they are part of the nightshade family and some people find them inflammatory (it’s probably parnsip or cauli you’ve seen in the book) so they sit just on the outer ring of the paleo diet, but they have been making a bit of a come-back lately. I don’t have any issues with nightshades so I don’t go out of my way to avoid them. Happy cooking!
May 8, 2016
Hi, I’ve just made this & it was delicious!!! Everybody just loved it!
May 9, 2016
Hey Marisa — great to hear thanks! I think this is going to be one of my mid-week regulars for the winter :)
July 21, 2016
I absolutely love your recipes!! The fish pie is amazing, we added some leftover prawns the last time and have already cooked this meal 3 times in the past few weeks! Also love the hazelnut biscuits…….can’t wait to make some more! Thanks!
July 22, 2016
Thanks Hannah! Prawns sound delicious! I will definitely be adding those next time I make it … maybe a couple of scallops and mussels too … :-)
January 11, 2017
Hey, just tried you recipe last night and it was DELICIOUS! The pie was a slightly watery, so I may add a little less broth the next time. Also added leeks to the filling and some shredded sharp cheddar on the top for some texture. Other than that, excellent recipe and I can’t believe it didn’t contain potatoes!
January 11, 2017
Hey Jamie — mmmm leeks sound delicious! Yeah, just add the stock by eye, the size of the cauliflower will change the measurements slightly each time. YUM, wish I had that for dinner tonight!
July 10, 2020
This was so yum (and low in carbs!) Thank you!
July 20, 2020
Oooh perfect for this weather too! Glad you enjoyed it :)