Whitefish and potato pot pie

Recipe by Madame Edith, Poland

Using sustainable sourced seafood

When shopping for your ingredients, look for seafood with the MSC blue label , to ensure you are helping to protect the ocean environment for future generations.

Prep time

5 mins

Cooking Time

25 mins

Serves

Ingredients

900 g MSC-certified saithe fillet (or other flakey white fish such as cod or Pollock) or loins (cut into 4-5 cm pieces)
800 g mashed potatoes (700 g boiled potatoes, 50 g butter, 50 ml milk)
70 g butter
1 onion (finely chopped)
1 ½ large red bell peppers (deseeded and cut into 1 cm cubes)
300 g tomatoes (cut into 1 cm cubes)
400 g full-fat coconut milk (well mixed)
40 g instant polenta or fine couscous

Spices & Seasoning:
- 2 tsp sweet paprika powder
- 2 tsp hot paprika powder
- 2 handfuls parsley (finely chopped)
- 1 lemon (juiced)
- Salt and pepper to taste

Ingredients

Method

Prepare the mashed potatoes: Peel the potatoes and cook them in salted water until soft. Drain, return them to the pot, add butter and milk, and mash until smooth. Season with salt to taste.
Make the sauce: Heat butter in a frying pan. Add finely diced onion and sauté for 2 minutes, stirring frequently. Add diced tomatoes, bell pepper, and both types of paprika powder. Fry for 2 minutes, then stir in coconut milk and cook for 4 minutes. Add polenta, stir, and cook for an additional 2 minutes.
Assemble the dish: In a deep baking dish, add chopped parsley and lemon juice to the sauce, mixing thoroughly. Season with salt and pepper to taste. Nestle the saithe fillets into the sauce. Scoop mashed potatoes on top of the fish and sauce, forming balls with an ice cream scoop. Leave space between the balls so the sauce can bubble up in the cooking process and evaporate.
Bake the dish: Place the dish in the oven and bake at 230°C (convection and grill setting) for 12-15 minutes.
Serve: Serve the dish warm but let it cool for 5-10 minutes after removing it from the oven.