Fish

Traditional fish pie

Name: Traditional fish pie recipe
Yield: 6
Ingredients: 40.00 ml extra virgin olive oil, plus extra, to drizzle; 200g smoked streaky bacon, cut into matchsticks; 2 leeks, halved lengthways, thinly sliced; 2 garlic cloves, finely chopped; 1 small fennel bulb, finely chopped; 20.00 ml finely chopped dill; 20.00 ml finely chopped flat-leaf parsley; 250ml white wine; 50g salted butter; 75g plain flour; Finely grated zest of 1 lemon; 500ml milk; 180ml fish; 120g pea; 1kg skinless blue-eye trevalla fillets, bones removed, cut into rough 5cm pieces; Lemon wedges, to serve; 1kg large desiree potatoes, peeled, cut into rough 5cm pieces; 125ml cream; 100g salted butter, chopped

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by Matt Preston

delicious. senior editor

Apr 10, 2025

“I love saltiness with a robust white fish, hence the addition of bacon to elevate a classic fish pie.” -– Matt Preston

You’ll need a 25cm round (2L) ovenproof frypan. You can also use a 25cm round (2L) ovenproof dish to bake your pie. Cook recipe in a regular large frypan up until step 4, then transfer mixture to your dish.

2 tbs extra virgin olive oil, plus extra, to drizzle
200g smoked streaky bacon, cut into matchsticks
2 leeks, halved lengthways, thinly sliced
2 garlic cloves, finely chopped
1 small fennel bulb, finely chopped
1 tbs finely chopped dill
1 tbs finely chopped flat-leaf parsley
1 cup (250ml) white wine
50g salted butter
½ cup (75g) plain flour
Finely grated zest of 1 lemon
2 cups (500ml) milk, warmed
¾ cup (180ml) fish or vegetable stock, warmed
1 cup (120g) frozen peas, thawed
1kg skinless blue-eye trevalla fillets, bones removed, cut into rough 5cm pieces
Lemon wedges, to serve

Mash

1kg large desiree potatoes, peeled, cut into rough 5cm pieces
½ cup (125ml) pure (thin) cream
100g salted butter, chopped

Method

1.

For the mash, place potatoes in a large saucepan of salted water and bring to the boil over high heat. Reduce heat to medium-low and simmer for 20-25 minutes, until tender when pierced with a fork. Drain, return to pan with cream and butter and mash until well combined and almost smooth. Season to taste, cover and keep warm until ready to use.
2.

Meanwhile, heat the oil in a 25cm round (2L) ovenproof frypan over low heat. Cook bacon, stirring frequently, for 8-10 minutes, until golden and fat is released. Remove bacon and drain on paper towel. Add leek, garlic, fennel and herbs to pan and cook over medium heat, stirring often, for 10-12 minutes, until caramelised. Season. Add wine, increase heat to high and cook, stirring occasionally, for 3-5 minutes, until wine is reduced and syrupy.
3.

Add the butter and cook, stirring continuously, for 30 seconds, or until butter is melted. Scatter over flour and lemon zest and cook, stirring continuously, for 1-2 minutes, until flour is toasted and you can smell the zest. Gradually stir in the milk and stock and bring to the boil. Reduce heat to low and cook, stirring frequently, for 8-10 minutes, until thickened. Season to taste.
4.

Preheat oven grill to high. Add peas, fish and bacon to milk mixture and stir until well distributed. Spoon over mash and swirl into your desired pattern. Drizzle with extra oil, season to taste and grill on middle shelf for 6-8 minutes, until top is golden and fish is cooked through. Stand for 10 minutes.
5.

Serve with lemon wedges on the side.