Tinned lobster bisque soup is the secret ingredient that makes up the cheaty, yet luxurious sauce for this ultimate fish pie recipe. Serve with steamed seasonal buttered greens, for a delicious dinner party main course.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
446
Ingredients
75g
butter
75g
plain flour
125ml
dry white wine
1 x 415ml tin Luxury Lobster Bisque Soup, we used Baxter's
150ml
single cream
250g
raw king prawns
200g
raw scallops
300g
unsmoked haddock, cut into large chunks
3Tbsp.
lemon juice
500g
fluffy potatoes (we used Maris Piper)
25g
Gruyere, grated
Directions
Step 1In a large, heavy-based saucepan, melt 50g butter. Add flour and whisk in, cook for 2-3min until smelling toasty, then add wine, a little at a time, whisking until smooth between each addition. Pour over bisque and cream, whisk until smooth and bring to a simmer. Add fish and cook for 3min, until just opaque. Remove from heat and allow to cool. Stir through lemon juice and season.
Step 2Slice potatoes as thinly as possible. Spoon the fish pie mixture into a 1.6 litre pie dish; arrange the sliced potato on top. Melt the remaining butter and brush over the potato. Sprinkle over the cheese.
Step 3Heat the oven to 200°C (180°C fan) mark 6. Transfer the dish to a baking tray and cook for 45-50min until hot through and the potato is golden and crisp.
Step 4If freezing, allow to cool fully, cover with buttered foil and wrap tightly in clingfilm, then freeze for up to 2 months.
Step 5To bake from frozen: heat the oven to 220°C (200°C fan) mark 7 and cook for 1hr 15min or until piping hot in the centre, removing the foil halfway through.
Step 6To serve straight away, complete recipe up to the end of step 3 and serve.
If you like this recipe, you'll also love our luxury fish pie.
To make your own lobster bisque, check out our recipe.
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”!).
