Fish Pie


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My absolute favourite way of cooking is making something up, based on what’s available in my fridge and freezer. Most of the time it works, and I surprise myself with a new dish, which I try to recreate a few times after, in order to perfect it, and ofcourse in order not to forget it!

My new inventions are not always a success ofcourse, but they get eaten anyway, and are certainly a great addition to my “what not to do” list.

This fish pie dish was born this summer. This is my 3rd go at it, and I think I’m happy with it. If you make it, do let me know what you think: additions? Subtractions?


1 large onion chopped

2 apples peeled and chopped

2 large tsps curry powder

1 cup frozen peas

1 cup sliced sauteed mushrooms

1 cup rice

1 soup cube

1 cup chopped parsley


400 grs fish filet cut into cubes (I use defrosted perch filet)

1 1/2 cup medium shrimp defrosted & deveined

a piece of ginger grated

1 lemon grated

1 tsp paprika

1tsp turmeric

salt (I used himalyian)

olive oil

split the spices in two and use to marinate the fish and the shrimp separately. Set aside until the rice is cooked

1 sheet puff pastry (defrosted)


1) The rice:

sautee the onion in a bit of olive oil till soft-ish

add the chopped apples, stir

add the curry and keep stirring

add the sauteed mushrooms

add the rice

add the water (according to the instructions on your rice. I’d add slightly more to allow for the apples & mushrooms)

add the soup cube

cover and simmer till rice almost done

stir in the peas

remove from heat and keep covered for 10 mns

transfer into your pie dish and set aside

2) The fish/shrimp:


cook your marinated fish in a non stick frying pan, taking care not to stir much so it doesnt break

dont over crowd the pan, just a little at a time

you could deglaze with a little white wine if necessary

then cook your shrimp. Very briefly just to get a colour



3) Assembling:


add the cooked fish/shrimp to your rice

add the chopped parsley

mix loosely with a fork to combine all ingredients

place your defrosted and refrigerated pastry on top


brush with a beaten egg


brush the decoration

bake in a preheated 200 centigrade oven for 20-25 minutes or until the pastry is cooked and nicely coloured.

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You need to serve immediately.



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