Fish Chowder Pie

20 mins
Serves 3
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Directions

  1. 1Start by boiling some baby potatoes in salted water until they are cooked.
  2. 2Start by boiling some baby potatoes in salted water until they are cooked.
  3. 3Start by boiling some baby potatoes in salted water until they are cooked.
  4. 4Drain the cooked potatoes and set them aside.
  5. 5Drain the cooked potatoes and set them aside.
  6. 6Drain the cooked potatoes and set them aside.
  7. 7Sweat down some leek in some butter.
  8. 8Sweat down some leek in some butter.
  9. 9Sweat down some leek in some butter.
  10. 10Add flour to the leeks and butter to make a roux.
  11. 11Add flour to the leeks and butter to make a roux.
  12. 12Add flour to the leeks and butter to make a roux.
  13. 13Stir in some milk to make a béchamel sauce.
  14. 14Stir in some milk to make a béchamel sauce.
  15. 15Stir in some milk to make a béchamel sauce.
  16. 16Season with salt and pepper.
  17. 17Season with salt and pepper.
  18. 18Season with salt and pepper.
  19. 19Add some mustard, a stock pot, water, lemon juice, spinach, and parsley.
  20. 20Add some mustard, a stock pot, water, lemon juice, spinach, and parsley.
  21. 21Add some mustard, a stock pot, water, lemon juice, spinach, and parsley.
  22. 22Stir to wilt the spinach.
  23. 23Stir to wilt the spinach.
  24. 24Stir to wilt the spinach.
  25. 25Add smoked haddock and fresh salmon.
  26. 26Add smoked haddock and fresh salmon.
  27. 27Add smoked haddock and fresh salmon.
  28. 28Roughly mash the baby potatoes with some parsley and put them on top of the chowder mix.
  29. 29Roughly mash the baby potatoes with some parsley and put them on top of the chowder mix.
  30. 30Roughly mash the baby potatoes with some parsley and put them on top of the chowder mix.
  31. 31Sprinkle cheddar cheese on top.
  32. 32Sprinkle cheddar cheese on top.
  33. 33Sprinkle cheddar cheese on top.
  34. 34Bake until bubbling and delicious (about 15-20 minutes).
  35. 35Bake until bubbling and delicious (about 15-20 minutes).
  36. 36Bake until bubbling and delicious (about 15-20 minutes).

Ingredients

  • 240 g smoked fish
  • 240 g smoked fish
  • 240 g smoked fish
  • 240 g salmon
  • 240 g salmon
  • 240 g salmon
  • 20 g butter
  • 20 g butter
  • 20 g butter
  • 1 leek
  • 1 leek
  • 1 leek
  • 1 tbsp flour
  • 1 tbsp flour
  • 1 tbsp flour
  • 350 ml whole milk
  • 350 ml whole milk
  • 350 ml whole milk
  • 1 tbsp whole grain mustard
  • 1 tbsp whole grain mustard
  • 1 tbsp whole grain mustard
  • 1 tbsp fennel seeds
  • 1 tbsp fennel seeds
  • 1 tbsp fennel seeds
  • 1 stock pot
  • 1 stock pot
  • 1 stock pot
  • 100 ml water or white wine
  • 100 ml water or white wine
  • 100 ml water or white wine
  • 1 handful fresh parsley
  • 1 handful fresh parsley
  • 1 handful fresh parsley
  • 1 tbsp chopped garlic
  • 1 tbsp chopped garlic
  • 1 tbsp chopped garlic
  • 2 handfuls spinach
  • 2 handfuls spinach
  • 2 handfuls spinach
  • 1 juice lemon juice
  • 1 juice lemon juice
  • 1 juice lemon juice
  • 750 g baby potatoes
  • 750 g baby potatoes
  • 750 g baby potatoes
  • 60 g cheddar cheese
  • 60 g cheddar cheese
  • 60 g cheddar cheese
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper

Equipment

potpanbaking dish

Tips

  • When thickened, add mustard, water, stock pot, lemon juice, spinach, and parsley.
  • Roughly mash the baby potatoes with parsley and put on top of the chowder mix.
  • Bake until bubbling and delicious.
  • Garnish with a little extra parsley and lemon juice before serving.