Fish chowder makes a lovely meal if you're impressing guests, but we've levelled this classic dish up by adding a shortcrust pastry topping in a lovely lattice design. It gives a lovely flaky finish to the creamy based dish.
Serve with a lovely white wine like a Chardonnay or a Pinot Gris, two varieties that can cut through the richness of the dish perfectly.
We have lots of fish pie recipes if you're after something a little different, otherwise our favourite vegetarian pie gallery might tempt you as well..
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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Cal/Serv:
536
Ingredients
750ml
semi-skimmed milk
250g
salmon fillets, skinless, cut into 2.5cm cubes
300g
cod fillets, skinless, cut into 2.5cm cubes
300g
undyed smoked haddock fillets, skinless, cut into 2.5cm cubes
3Tbsp.
cornflour
150g
cooked king prawns
198g
tin sweetcorn, drained
2Tbsp.
freshly chopped chives
1
medium egg, beaten
320g
sheet ready-rolled puff pastry
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Bring the milk to the boil in a large pan, then add the fish cubes (but not the prawns). Simmer gently for 2-3min until fish is cooked through. Lift fish into a large bowl using a slotted spoon.
Step 2
Strain the poaching milk into a large jug (you'll need 600ml). Put the cornflour into the empty pan and gradually whisk in the poaching milk. Return pan to medium heat. Bring to the boil, whisking constantly, and cook until thickened.
Step 3
Pour the sauce over the fish and carefully fold through the prawns, sweetcorn, chives and plenty of seasoning. Check the seasoning and transfer to a rough 2 litre ovenproof dish.
Step 4
Brush some of the beaten egg around the edge of the pie dish. Next, slice the pastry into 2cm wide strips and lay them over the filling in a lattice pattern, pressing the edges on to the dish to stick. Brush pastry with egg.
Step 5
Cook for 30-35min until pastry is golden and filling is bubbling. Serve with a green salad or seasonal veg.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
