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    Seafood Pies with Leeks and Cider

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    Seafood Pies with Leeks and Cider

    Vintage English cider adds a deliciously different flavour to this leek and potato-topped fish pie.

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 60 minutes

    Makes: 4 individual pies

    Ingredients

    • 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

    Method

    1. Place the fish fillets in a pan, add the stock and cider, and bring to a very gentle simmer. Poach for 5 minutes, then remove the fish with a slotted spoon. Reserve the poaching liquid.
    2. Preheat the oven to 200°C, gas mark 6. Flake the drained fish into 4 x 500ml individual pie dishes (or use a 2-litre square ovenproof dish) and mix with the seafood or prawns.
    3. Heat 1 tablespoon of the oil in a pan and fry the onion for 3-4 minutes over a low heat to soften. Pour in the poaching liquid. In a small bowl, mix the butter and flour together to form a smooth paste. Add this to the hot liquid, a little at a time, whisking constantly until the paste is completely incorporated and the sauce is thick and smooth. Stir in the parsley, then divide the sauce evenly between the pie dishes.
    4. For the topping, rinse the potato slices in cold water to remove excess starch. Drain and pat dry with kitchen paper. Place the potato slices over the fish, scattering the sliced leeks evenly among them as you go. Drizzle the remaining oil over the potatoes and bake for about 35 minutes, until they are golden and soft.

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    Cook's tips

    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.

    Drinks recommendation

    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.

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    Average user rating

    4 stars