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Seafood pies with leeks and cider
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Vintage English cider adds a deliciously different flavour to this leek and potato-topped fish pie.
Makes: 4 individual pies
250g Icelandic cod fillet, skinned
250g haddock fillet, skinned
100ml vegetable stock
300ml Waitrose Vintage English Cider (from 500ml bottle)
250g fresh mixed seafood or prawns
2½ tbsp olive oil
1 onion, finely chopped
25g softened butter
50g plain flour
20g fresh parsley, finely chopped
For the topping:
500g waxy potatoes, peeled and thinly sliced
2 leeks, thinly sliced
Before cooking, take care to remove any fish skin and check for bones. Make ultra-fine potato slices using a mandoline or the side cutters of a box grater.
You're spoilt for choice when deciding what to serve with a fish pie, but the Waitrose Vintage English Cider (500ml) used in the recipe has so much flavour, it makes sense to enjoy a glass with it.
Typical values per serving:
This recipe was first published in April 2007.