Colin Fassnidge’s indulgent fish pie for a perfect cosy dinner party

A Decadent Seafood Feast for Any Occasion

Fish pie is a beloved dish that has long been associated with Easter, but its rich and comforting flavors make it a perfect choice for any autumn or winter celebration. This year, renowned chef Colin Fassnidge has taken the classic recipe to new heights by incorporating an array of seafood, including prawns, scallops, and smoked fish, to create a luxurious and indulgent dinner that will leave you feeling like royalty.

The Ingredients

To bring this seafood feast to life, you’ll need the following ingredients:

100ml olive oil
1 onion, finely chopped
1 fennel bulb, finely diced
3 cloves garlic, finely chopped
200ml Pernod
65g salted butter, roughly chopped
65g plain flour
300ml fish stock or vegetable stock
300ml full-cream milk
200g green prawns, peeled and deveined
150g scallops, halved with roe removed
150g firm white fish fillet, skin off and bones removed, roughly chopped
150g flaked smoked fish
1/2 bunch dill, fronds picked and finely chopped
1/2 bunch chives, finely snipped
2 sheets good-quality frozen puff pastry, just thawed
1 egg, beaten with a splash of full-cream milk, for egg wash
Handful of thyme leaves (optional)
Mashed potato and lemon halves, to serve

The Method

Step 1

Preheat your oven to 240°C (or 220°C for fan-forced). Heat the olive oil in a large frying pan over medium heat. Add the onion, fennel, and garlic, and cook while stirring occasionally for 5–8 minutes, until the onion and fennel are soft but not browned. Pour in the Pernod and stir to deglaze the pan. Add the butter and flour, then cook while stirring for 5 minutes.

Step 2

While the base is cooking, pour the stock and milk into a saucepan and bring to a boil. Add the prawns, scallops, white fish, and smoked fish, then immediately reduce the heat to a simmer and poach for 2 minutes. Remove from the heat and set aside.

Step 3

Ladle half of the poaching liquid into the pan with the vegetables and stir over medium heat for 10 minutes, until the mixture is reduced and thick.

Step 4

Gently remove the seafood from the poaching liquid and add them to the vegetables. Be careful not to stir too vigorously. Stir in the dill and chives.

Step 5

Check the consistency of the remaining poaching liquid. It should coat the back of a spoon. If it’s too runny, return it to medium heat and cook until further reduced.

Step 6

Transfer the filling to a 35cm x 25cm baking dish and pour the reduced poaching liquid over it. Cut the puff pastry sheets so they are slightly larger than the dish. Carefully lay them over the pie, allowing them to slightly overlap. Crimp the edges to seal. Poke a small hole in the center for steam to escape and brush with the egg wash. Sprinkle with thyme leaves if using.

Step 7

Allow the egg wash to dry for 10 minutes to achieve a glossy finish. Bake the pie in the oven for 15 minutes, then reduce the temperature to 180°C (fan-forced) and cook for another 15 minutes or until the pastry is puffed and golden.