Rick Stein, the legendary restaurateur who transformed Padstow into a world-famous culinary destination, has shared his restaurant's recipe for classic fish pie. Known for demystifying fish cooking and championing fresh, locally caught seafood, Stein emphasizes simple techniques and natural flavours.
Recipe Inspiration and Philosophy
Stein grew up eating his mother's fish pie, which inspired this version. However, he adds smoked haddock for its smokiness and avoids salmon. He admits that for a long time he felt such hearty dishes weren't "restauranty enough," but now believes they are exactly what people need sometimes.
Ingredients for Classic Fish Pie
The recipe serves four and includes: 1 small onion, 2 cloves, 1 bay leaf, 600ml whole milk, 300ml double cream, 450g skin-on cod fillet, 225g undyed smoked haddock fillet, 4 eggs, 100g butter, 3 tbsp plain flour, 5 tbsp chopped flat-leaf parsley, freshly grated nutmeg, 1.25kg floury potatoes (Maris Piper or King Edward), 1 egg yolk, salt and freshly ground white pepper.
Step-by-Step Method
Stud onion slices with cloves and place in a pan with bay leaf, 450ml milk, cream, cod, and smoked haddock. Bring to a boil, then simmer for eight minutes. Remove fish, strain cooking liquor, and set aside. Hard-boil eggs for eight minutes, cool, peel, and slice. Flake fish, discarding skin and bones, and spread in a shallow 1.75L dish. Arrange egg slices on top. Melt 50g butter, add flour, cook for one minute. Gradually stir in reserved cooking liquor, bring to boil, simmer for 10 minutes. Remove from heat, stir in parsley, nutmeg, salt, and white pepper. Pour sauce over fish, cool, and chill for one hour. Boil potatoes for 25-30 minutes, drain, mash with remaining butter and egg yolk. Season with salt and white pepper, beat in enough milk for soft mash. Preheat oven to 200C/180C fan. Spoon mash over filling, mark with fork, bake for 35-40 minutes until golden and piping hot.
Additional Tips and Serving
Stein notes that his mother's version did not use smoked haddock, but he loves the smokiness it adds. The dish is hearty and perfect for colder months.
