Fish pie
Whether you like a rich, smoky seafood filling or something with a bit more kick, we’ve got the pie for you. Make the master recipe below, then turn the page for a choice of three toppings and variations to match
RECIPES AND FOOD STYLING LOTTIE COVELL
ALWAYS A WINNER
PHOTOGRAPHS KATE WHITAKER STYLING OLIVIA WARDLE
THE MASTER FILLING
SERVES 6. HANDS-ON TIME 35 MIN
MAKE AHEAD
The filling will keep in the fridge, covered, for 24 hours or in the freezer in a sealed container for up to a month.
FOOD TEAM’S TIPS
The mixture may seem thick at first, but the fish will release liquid as it cooks, thinning it down. Salting the cod (step 1) firms up the flesh, so it doesn’t disintegrate. If using frozen fish, defrost it, then dry with kitchen paper.
• 300g skinless and boneless sustainable cod loin, cut into 2cm chunks
•100g rock salt or coarse salt
• Sunflower oil for frying