If seafood is your thing, then you will love this mouthwatering fish pie featuring rockling, prawn and squid.
Ruby Perkins, the owner of Sydney-based business RUBARB, shared this delicious recipe with us, which is always a hit with her customers.
This recipe is the ultimate comfort food made with quality fresh ingredients and a piped mash potato topping.
2 tbsp extra-virgin olive oil
3 cloves garlic
1 fennel bulb
2 tsp fennel seeds
125mL dry white wine
70g plain flour
Pinch of saffron threads
2 cups good quality chicken stock
1 tbsp dijon mustard
1/2 cup pouring cream
1/2 bunch each of parsley and dill
100g frozen garden peas
Finely grated zest of 1 lemon
500g rockling fillets (diced into 5cm pieces)
12 prawns (peeled, heads removed,
deveined, tails intact)
2x small squid hoods (cleaned, cut into
FOR THE MASH TOPPING:
5 large Desiree potatoes
150mL full cream milk
150 grams butter, diced
1. Heat oil in a large, heavy-based saucepan over medium to high heat. Add garlic, shallots, fennel and fennel seeds and cook until softened (about 5
2. Deglaze pan with wine and reduce by half. Add flour and stir continuously for
about 30 seconds. Add saffron, stock and cream and give the mixture a good stir
to ensure everything is well combined. Add mustard and season
with a generous crack of black pepper.
3. Bring mixture to a simmer, stirring continuously, until thickened (you want the mixture to be quite thick as seafood will release water during cooking)
4. Once thickened, remove from heat and stir through peas, parmesan, herbs and lemon zest.
5. Transfer the mixture to a large ovenproof dish and evenly distribute seafood
6. For the mashed potato topping, place potatoes in a large saucepan and cover with salted water. Bring to boil and cook until very soft (10-15 minutes).
7. Remove from heat and drain, then return to saucepan. Add in milk and butter and season generously. Using a whisk to mash potato, whisk until potato is smooth and fluffy, adding more milk if needed.
8. Preheat the oven to 200C and transfer mashed potato into a piping bag. Pipe mashed potato over the top of the fish mixture to cover completely. Finish with a drizzle of olive oil.
9. Bake fish pie in the oven for 50-55 minutes, or until the filling is bubbling and the crust is golden.
Serve and enjoy.
This recipe was shared with us by Ruby from RUBARB, she provides her customers with delicious homemade meals each week on her menu. See what she has on offer below.