Needing only 30 minutes of prep time and filled with sweetcorn, leek, haddock and warming spices, you'll be hard pressed finding a better winter warming recipe this season.
We've added a sweet potato mash topping for sweetness and it helps to cut through the spices, too. Not quite sure on how to make the perfect mash? Our video will help you guide your way through it.
To save even more time you could swap the dried spices for a pre-made piri pri spice mix, if you like.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Cal/Serv:
460
Ingredients
For The Filling
2
sweetcorn cobs
1Tbsp.
olive oil
1
leek, finely sliced
2
garlic cloves, crushed
1tsp.
hot chilli powder, to taste
1Tbsp.
sweet smoked paprika
1/2tsp.
ground cumin
1/2tsp.
dried chilli flakes
1/2tsp.
each dried oregano and dried thyme
30g
plain flour
200ml
milk
400ml
fish or vegetable stock
500g
skinless fish fillets, cut into 2cm chunks, we used salmon, smoked haddock and cod
For The Topping
600g
sweet potatoes, peeled and roughly chopped
25g
butter
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Stand a corn cob on its end; carefully slice off the kernels. Repeat with second cob. Heat 1tsp oil in a large, deep frying pan over high heat and fry kernels, stirring regularly, until golden and charred. Empty into a bowl.
Step 2Add remaining oil to pan and lower heat to medium. Cook leek for 10min, until softened. Stir in garlic, spices and dried herbs, flour and plenty of seasoning and cook for 1min. Remove from heat, gradually stir in milk and stock, then return to heat and cook, stirring, until thickened. Set aside.
Step 3Meanwhile, make topping. Cook potatoes in a pan of salted boiling water for 10min, or until tender. Drain into a colander in the sink and allow to steam dry for a few min. Return to empty pan and mash with butter and some seasoning until smooth.
Step 4Stir fish and sweetcorn into leek sauce, then decant into a 2 litre ovenproof serving dish. Top with mash and cook in oven for 25-30min, until golden and bubbling. Serve with a green salad, if you like.
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”!).
