Fish pie

I can provide you an Italian version of the Fish Pie, a fish cake of British origin. Here, I’ll give you a basic recipe that you can personalize as you like, for example using typically Mediterranean fish or adding aromatic herbs like rosemary or thyme to further flavor the dish.

Ingredients

• 600 g of mixed fish fillets (such as cod, salmon, and flatfish)
• 300 g of peeled shrimp
• 1 sliced leek
• 200 ml of milk
• 150 ml of fresh cream
• 60 g of butter
• 40 g of flour
• 1 kg of potatoes
• 50 g of grated cheddar cheese
• Salt and pepper to taste
• Nutmeg to taste
• Chopped parsley (optional)
• 1 egg yolk for brushing (optional)

Preparation

1. Begin by preparing the mashed potatoes. Peel them, cut them into cubes, and cook in boiling salted water until they are soft. Drain, add a piece of butter, some milk, salt, pepper, and mash until smooth.

2. Preheat the oven to 200 °C.

3. In a large pan, melt the butter and sauté the sliced leek until it becomes translucent. Add the flour and mix well.

4. Slowly pour in the milk, continuing to stir, and then the cream. Cook the béchamel on a medium heat until it thickens. Season with salt, pepper, and a grating of nutmeg.

5. Cut the fish fillets into pieces and add to the béchamel along with the shrimp. Cook for a couple of minutes and then remove from the heat. You can add chopped parsley if you like.

6. Transfer the fish mixture into an ovenproof dish, leveling it well.

7. Cover the content with the mashed potatoes, spreading it evenly.

8. If desired, you can brush the surface with an egg yolk for a golden crust and sprinkle with grated cheddar cheese.

9. Bake for about 25-30 minutes or until the surface is golden brown and crispy.

10. Let it cool for a few minutes before serving.

Curiosity

Fish Pie is a delightful comfort food in Great Britain, often enriched with a variety of fish and seafood. The presence of mashed potatoes makes it a unique dish, rich and substantial, perfect for warming up on cold winter evenings.