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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

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.

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About Delicious Magazine

May brings longer, warmer days and bank holidays, perfect for Peter Gordon's new salads, John Whaite's easy sharing feasts, meat-free dinner party mains and recipes that cook in the oven while you walk in the countryside. There's a 16-page section for Sabrina Ghayour to share her Middle Eastern-inspired cooking as well as new asparagus recipes, a guide to choux pastry and Ben Tish's salt hake fritters. And finally, we look for the best cheese toastie in the world.
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