Ingredients
2 tsp oil
2 leeks
sliced
1 bulb fennel
finely sliced
1 stalk celery
peeled and sliced
1 clove garlic
minced
salt and pepper
1 tbsp plain flour
1 400g tin chopped tomatoes
1 cup vegetable or chicken stock
1 cup light cream
1 cup fresh parsley
chopped
70g baby spinach leaves
400g firm white fish
cubed or sliced
400g smoked cod
cubed or sliced
9 filo (phyllo) pastry
oil spray
Allergy Advice
Contains Dairy
Contains Fish
Contains Gluten
Equipment
- 1 deep pie dish
- 1 pan
- 1 oven
Instructions
- Heat oven to 200°C or 180°C fan-forced. Lightly oil a deep pie dish and set aside.
- Heat oil in pan and add leeks, fennel, garlic and celery with a pinch of salt. Reduce heat and cook until soft – about 15 minutes.
- Sprinkle over flour, stir to combine and cook a further minute.
- Add tomatoes and stock and simmer for 10 minutes.
- Add cream, parsley and spinach and heat through.
- Place fish on bottom of casserole dish, pour over vegetables and sauce.
- Spray one sheet of filo lightly with oil, fold in half and place over the fish mixture. Repeat with 4 or 5 sheets until you have covered the pie dish completely, ensuring everything is ‘tucked in’.
- Cut remaining filo sheets into quarters, scrunch each one into a ball and place on top of the pie. Spray lightly with oil and bake for 30-40 minutes.
Notes
Variation
If you just can’t have a fish pie without mashed potato, feel free to replace the filo pastry.
Variation
You could just as easily make it with just white fish instead of the combination of smoked cod and white fish.
