If you love the taste of the creamy fish pie, try this quick, lighter and crunchy version of the favourite classic which replaces the mashed potato with a crumble - made in the same way as you would for a fruit crumble but replacing the sugar with a tasty mature Cheddar. A perfect option for a mid-week supper.
Fish Pie Crumble
Print recipe| Serves | 6 |
| Prep time | 45 minutes |
| Cook time | 30 minutes |
| Total time | 1 hours, 15 minutes |
| Meal type | Main Dish |
A lighter and crunchy version of the heart warming fish pie.
Ingredients
- For the Fish Mixture
- 700g fish pie mix
- 500ml fish stock
- 2 tablespoons white wine
- 1 bay leaf
- 1 small onion (peeled and quartered)
- bunch fresh parsley (small)
- For the Creamy Sauce
- 50g unsalted butter
- 50g plain flour
- 150ml single cream
- 2 anchovies (finely chopped)
- salt and freshly ground pepper
- 2 hard-boiled eggs
- For the Crumble
- 175g plain flour
- 100g mature Cheddar cheese (grated)
- pinch cayenne pepper
- 100g unsalted butter (chilled and diced)
Note
A pie dish or deep baking dish, 1.5 litres
Directions
| Fish Mixture | |
| Step 1 | |
| Heat the oven to 200°C/ 400°F/ gas mark 6. Put the stock, wine, bay leaf, onion and bunch of fresh parsley into a large pan. Bring to the boil and simmer gently for 5 minutes. | |
| Step 2 | |
| Add the fix pie mix and bring to the boil. Cover the pan, remove from the heat and leave to stand for 5 minutes. | |
| Step 3 | |
| Remove the fish chunks from the cooking liquid with a slotted spoon and place them in a bowl. Keep the cooking liquid. | |
| Creamy Sauce | |
| Step 4 | |
| Melt the butter in a pan. Stir in the flour and cook over a low heat for a minute, stirring constantly. Remove from the heat and pour the cooking liquid into the pan, taking out the bay leaf and parsley. Stir well until the liquid and the flour and butter mixture are thoroughly combined. | |
| Step 5 | |
| Return the pan to the heat and bring to the boil stirring constantly to make a smooth thick sauce. Simmer gently for a couple of minutes and then stir in the cream. Add the finely chopped anchovies, taste and season with salt and freshly ground pepper. Remove from the heat. | |
| Step 6 | |
| Finely chop the parsley leave and add to the pan, followed by the fish chunks. | |
| Arranging the fish pie | |
| Step 7 | |
| Spoon the mixture into the baking dish carefully so that the fish chunks do not break up. Place the quartered boiled eggs on top. | |
| Crumble Topping | |
| Step 8 | |
| Put the flour, Cheddar, cayenne pepper and a pinch of salt into a bowl and rub in the butter until the mixture looks like fine crumbs. | |
| Step 9 | |
| Spoon the mixture evenly over the pie filling and bake in the heated oven for 30 minutes, until golden on top and bubbling. Serve immediately with freshly cooked peas. | |
