Easter Fish Pie Recipe

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 Updated 09/01/2016

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Fish would have been traditionally eaten on Good Friday because Good Friday was a fast day (i.e. when the Church decreed no meat could be eaten - fish was an exception to this rule).


  • 1 1/2 lbs mixed white fish (cod, plaice, haddock)
  • medium salmon fillet
  • 6 scallops
  • 1 pint organic milk
  • 1 sliced organic onion
  • 1 bay leaf
  • 4 black peppercorns
  • 1/4 pint white wine
  • 6 tablespoons unsalted butter
  • 1 heaped tablespoon plain flour
  • 2 medium eggs, hardboiled
  • 2 tablespoons freshly chopped parsley
  • 8 medium potatoes (enough to serve as a topping)
  • 4 tablespoons milk
(see measure conversions for more information on quantites)


  1. Poach the white fish gently in the milk with the onion, bay leaf and peppercorns.
  2. Cook for about 10 minutes until the fish flakes easily.
  3. Strain the fish reserving the liquid.
  4. Cook the salmon for 10 minutes in the wine adding the scallops after 9 minutes of cooking.
  5. Strain the salmon and scallops, again reserving the liquid.
  6. Flake and remove the skin and bones.
  7. Melt the butter in a pan and work in the flour.
  8. Gradually add the reserved fish liquid and bring to the boil, stirring all the time.
  9. This should make a smooth sauce.
  10. Cook for about 2 minutes.
  11. Stir in all the fish and simmer for 2 minutes.
  12. Remove from the heat and stir in the chopped hard-boiled eggs and parsley.
  13. Season to taste and turn into a greased ovenproof dish.
  14. Boil and mash the potatoes with butter and milk making them very smooth.
  15. When cooled, spread or pipe the potatoes over the fish mixture and cook for about half an hour at 190 degrees centigrade (see temperature conversions).

Prep Time: 25 minutes

Cook Time: 80 minutes

Yield: 4 portions


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