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sustainable fish pie

The Sustainable Fish Pie Recipe

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  • Author: colm
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 54 minutes
  • Yield: serves 4
  • Category: sustainable seafood
  • Method: poaching
  • Cuisine: seafood
  • Diet: Diabetic



900g / 2lb potatoes (peeled and cut into even sized chunks)

140g / 5oz butter.

2 egg yolks.

200ml / 1 cup white wine.

500ml / 2 cups fish stock.

200 ml / 1 cup milk.

350g / 12oz sustainable white fish (cut into large 1inch cubes)

200g / 7oz smoked coley (cut into 1 inch cubes)

250g / 9oz arctic char (cut into 1 inch cubes)

200g / 7oz north atlantic prawns.

50g / 2oz butter.

50g / 2oz flour.

200ml / 1 cup cream.

50g / chopped flat leaf parsley


  1. Place the potatoes in a large pan and cover with cold water. Season with a little salt before bringing to the boil. Reduce the heat and allow the potatoes simmer for about 15 minutes.
  2. Once cooked drain well and mash till smooth. Stir in the butter and egg yolks then season with salt.
  3. Meanwhile pour the white wine into a large pan, bring to the boil, and reduce by half.
  4. Add the fish stock and milk. Bring back to a simmer, add the fish, and cook for 3 minutes.
  5. Lift the fish out with a slotted spoon and drain well. Keep the poaching liquor to make the sauce.
  6. Preheat the oven to200c / 400f.
  7. Melt the butter on a low heat in a large pan.
  8. Add the flour and cook for 2 minutes.
  9. Slowly add in the poaching liquor from the fish stirring constantly.
  10. Bring the sauce up to a gentle simmer and when it’s thickened add in the cream, the fish you cooked earlier, and the flat parsley.
  11. Check the seasoning before pouring your mix into a suitable dish and topping with the mashed potato.
  12. Bake your pie in the pre-heated oven for 20 minutes till golden.


I realise some people aren’t big fans of smoked fish and find its pungent flavour a little too strong. If that’s you then just leave it out and add in an equal quantity of another sustainable species.