Name: Colin Fassnidge’s decadent fish pie is all you need for a cosy dinner party
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 6
Ingredients: 100ml olive oil; 1 onion, finely chopped; 1 fennel bulb, finely diced; 3 cloves garlic, finely chopped; 200ml Pernod; 65g salted butter, roughly chopped; 65g plain flour; 300ml fish stock or vegetable stock; 300ml full-cream milk; 200g green prawns, peeled, deveined; 150g scallops, halved, roe removed; 150g firm white fish fillet, skin off, bones removed, roughly chopped; 150g flaked smoked fish; 1/2 bunch dill, fronds picked and finely chopped; 1/2 bunch chives, finely snipped; 2 sheets good-quality frozen puff pastry, just thawed; 1 egg, beaten with a splash of full-cream milk, for egg wash; Handful of thyme leaves (optional); Mashed potato, lemon halves, to serve

Fish pie is an Easter classic, but it is delicious during any autumn or winter celebration. Colin Fassnidge is upping the ante with his new recipe, using not just fish, but prawns, scallops and smoked fish to create a rich, indulgent dinner. You’ll feel like an absolute king with this seafood feast!

Ingredients

100ml olive oil

1 onion, finely chopped

1 fennel bulb, finely diced

3 cloves garlic, finely chopped

200ml Pernod

65g salted butter, roughly chopped

65g plain flour

300ml fish stock or vegetable stock

300ml full-cream milk

200g green prawns, peeled, deveined

150g scallops, halved, roe removed

150g firm white fish fillet, skin off, bones removed, roughly chopped

150g flaked smoked fish

1/2 bunch dill, fronds picked and finely chopped

1/2 bunch chives, finely snipped

2 sheets good-quality frozen puff pastry, just thawed

1 egg, beaten with a splash of full-cream milk, for egg wash

Handful of thyme leaves (optional)

Mashed potato, lemon halves, to serve

Method

Step 1

Preheat the oven to 240°C/ 220°C fan-forced. Heat oil in a large frying pan on medium heat. Add onion, fennel and garlic and cook, stirring occasionally, for 5–8 minutes, until onion and fennel are soft but not coloured. Pour in Pernod and stir to deglaze the pan. Add butter and flour and cook, stirring, for 5 minutes.

Step 2

Meanwhile, pour stock and milk into a saucepan and bring to the boil. Add prawns, scallops, white fish and smoked fish, then immediately reduce heat to a simmer and poach for 2 minutes. Remove from the heat and set aside.

Step 3

Ladle half the poaching liquid into the pan with the vegetables and stir over medium heat for 10 minutes, until reduced and thick.

Step 4

Gently remove seafood from the poaching liquid and add to the vegetables. Don’t stir too vigorously. Stir through the dill and chives.

Step 5

Check the consistency of the remaining poaching liquid. It should coat the back of a spoon. If it’s too runny, place it back over medium heat and cook until further reduced.

Step 6

Transfer filling to a 35cm x 25cm baking dish and pour over the reduced poaching liquid. Cut puff pastry sheets so they are just larger than the dimensions of the baking dish. Carefully lay them, slightly overlapping, over the pie filling and crimp the edges to seal. Poke a small hole in the centre for steam to escape and brush with the egg wash. Sprinkle with thyme leaves, if using.

Step 7

Allow egg wash to dry for 10 minutes (this will give you a glossy finish), then bake pie in the oven for 15 minutes. Reduce the temperature to 180°C (fan-forced) and cook for a further 15 minutes or until the pastry is puffed and golden.

Step 8

Let the pie rest for 10 minutes, then divide among plates. Serve with mashed potato and lemon halves.

colins fish pie in rounded rectangular dish with one spoon taken out — (Photography: Tim Roberts, Styling: Michele Cranston)

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.