Fish Comforting Main Italian

Fish, fennel and bacon pie

Name: Fish, fennel and bacon pie
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 8
Cuisine: /italian
Ingredients: 1kg boneless white fish fillets, cut into chunks; 2 tablespoons olive oil; 1 onion, finely sliced; 4 rashers good-quality rindless bacon, chopped; 4 small fennel bulbs, cut into quarters; 100g butter, plus extra to brown; 50g plain flour; 400ml milk; 200ml thin cream; 2 tablespoons chopped flat-leaf parsley; 900g desiree or pontiac potatoes, peeled, cut into cubes

Rate now

20m

1h 15m

Jump to recipe

Dive into the tasty mashed potato topping to discover the delicious blend of flavours hidden inside this family pie.

1kg boneless white fish fillets, cut into chunks
2 tablespoons olive oil
1 onion, finely sliced
4 rashers good-quality rindless bacon, chopped
4 small fennel bulbs, cut into quarters
100g butter, plus extra to brown
50g plain flour
400ml milk
200ml thin cream
2 tablespoons chopped flat-leaf parsley
900g desiree or pontiac potatoes, peeled, cut into cubes

Method

1.

Preheat oven to 190°C.
2.

Place fish in an 2.5-litre baking dish and season with salt and pepper. Heat the oil in a medium saucepan. Add the onion, bacon and fennel and cook over medium-low heat for about 10 minutes until softened but not browned. Place on top of the fish.
3.

Place half the butter, the flour, 300ml of the milk and the cream in a saucepan over low heat. Use a small whisk to whisk constantly until thick. Season with salt and pepper. Add the parsley and pour over the fish.
4.

Cook potatoes in a saucepan of boiling water until tender. Drain, then mash with remaining butter and milk. Season with salt and pepper, then use a fork to spread evenly over pie.
5.

Dot with extra butter and bake on a baking tray in the oven for 40 minutes.