Recipe: Kevin's Fisherman's Pie
There is something so comforting about a big bowl of seafood pie.
1 medium sized leek-chopped finely
2 sticks celery-diced
9floz/250ml fish stock
1 medium sized glass white wine
1lb 5oz/600g mixed fish
75 g/3 oz raw peeled Dublin Bay prawns
1 tbsp chopped fresh flat-leaf parsley
salt and freshly ground black pepper
2 eggs-hard boiled (diced)
2oz/50g baby spinach
4-5 large potatoes
2 egg yolks
Melt the butter in a pan. Add in the diced leek, celery and carrot.
Sauté for 2-3 minutes without colouring. Pour in the wine and reduce by half, then add the stock and bring to a simmer.
Tip the fish and shellfish into the simmering stock and then stir in the cream and parsley. Cover and simmer gently for 2-3 minutes until the fish is cooked through.
Add in the hard boiled eggs and spinach at this stage also.
Transfer into a large ovenproof dishes (alternatively you could use a series of individual bowls).
Preheat the oven to 190C/375F/Gas Mark 5.
Meanwhile place the potatoes into a medium sized saucepan, cover with water and bring to the boil.
Allow to simmer until the potatoes are tender.
Strain off the water and allow to steam.
Mash in the butter and the egg yolks and mix well.
Pour or pipe on top of the fish mixture and pop into a preheated oven.
Cook for 20-25 minutes until bubbling and golden brown.
To serve, bring the fish pie straight to the table with a separate bowl of salad and allow everyone to help themselves.
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