Chowder-Style Fish and Sweet Potato Pie

23 04 2012

I’ve not posted for almost two weeks because we were having a very pleasant interlude at the Seaside. At the seaside. Such a simple phrase and yet one that for some reason conjures up all manner of delightful images of old English-style fish and chips and ‘bathing suits’ and piping hot sweet tea and cardigan-ness, oh and scones of course. And that makes you want to use words like higgledy-piggledy and lovely and such. Lovely is one of my very favourite adjectives. It’s charming and sweet and so wonderfully British.

Well anyway, thank goodness that, in this case, the Britishness ends right there and we were taking our seaside holiday at our good old South African seaside – where Sophie could bask merrily in her very sunny, seaside-y paradise with her cute cousins and her bucket and spade.

And speaking of fish and chips, and my seemingly endless quest to discover new and interesting ways to cook with fish, spurred on my Robert’s frequent nose-upturning at most home-cooked options, I thought I’d go for a twist on another old favoruite with this Chowder-Style Fish Pie. He gave it an 8/10. Capital.

Preparation time 10 minutes | Cooking time 20 minutes
Serves 4

4 cups diced and peeled sweet potatoes

2 Tb olive oil
1 small onion, chopped
2 cups chopped leeks
1 tsp dried thyme and 2-3 sprigs fresh thyme
1 clove garlic, chopped
1/2 cup stock (chicken, fish or vegetable)
1 Tb lemon juice
4 hake fillets (or fish of your choice, salmon, haddock or kingklip would also work well)
1/2 tin whole kernel sweetcorn, drained
Salt and Pepper to taste

1. Cook the sweet potatoes in a large pot of salted boiling water.

2. In a large pan, heat the olive oil and fry the onion for 2-3 minutes until translucent. Add the leeks, thyme and garlic and fry for a further 3-4 minutes.

3. Add the stock, lemon juice and fish and simmer for about 8 minutes. Remove from the heat, ‘flake’ the fish with a fork, pour the mixture into an ovenproof dish, stir through the sweetcorn, and check for seasoning.

4. Mash your potatoes, adding a little butter and cheese if you like, and spoon over the fish mixture. Just before you are ready to eat, place the fish pie into the oven and grill for 3-5 minutes until the potato topping is golden brown.

4. Serve with minted peas: Stir 1TB chopped fresh mint through 1 Cup cooked and drained peas, add a drizzle of lemon juice and a dollop of mascarpone or creme fraiche.

Rob takes Sophie for her first taste of the ‘big waves’ – it didn’t go down at all well.



3 responses

23 04 2012
Teneale Holley

Sarah, looks awesome! Going to have to make it for John soon! xxx

23 04 2012

Thanks T 🙂 Hope you’re having a very happy Monday x

23 04 2012

Love fish pie – and sweet potato so the combo is a good one for me!!!

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