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Winter Warming Potato & Fish Pie -Skinny
A light and healthy dish that will warm you through winter.
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Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
4
Calories:
422
kcal
Author:
Matt Dobson
Ingredients
1
leek sliced
250
gm chopped carrot
4
cloves
garlic
2
tsp
lemon zest
1/2
a lemon juice
1 1/2
Tbs
Cornflour
2
cups
no fat milk
1 1/2
cup
fish stock
campbell real stock brand
300
gm white fish fillets
cubed
350
gm raw seafood marina mix (mixed seafood such as calamari
green prawns, cubed salmon mussels etc)
1/2
cup
dill chopped
1
kgs baby potato
salt and pepper
spray oil
Instructions
Place whole potatoes in a saucepan and boil until tender.
In another large saucepan add the fish stock, leek, carrot and garlic and cook until softened.
Continue to cook until most of the liquid has evaporated.
Meanwhile mix 1/4 cup milk with the cornflour and reserve for later.
Add the remaining milk, seafood and lemon zest to the leek mixture.
Season with salt and pepper.
Once the seafood mixture is about to simmer add the cornflour mixture.
Stir the seafood until the sauce thickens and remove the saucepan from the heat.
Stir through the dill and lemon juice and check the seasoning.
Pour the seafood into either 4 individual serving dishes or one large heatproof dish.
Slice the potato thickly and arrange it on top of the fish pie.
Spray the pie lightly with olive oil.
Heat the grill/broiler.
Just before serving place the fish pie under the heat to brown the potato.
Serve with more dill and lemon
Optional serving suggestion is a square of puff pastry.
Notes
The 7gm fibre in this dish will keep you satisfied.
Nutrition
Serving:
1
g
|
Calories:
422
kcal
|
Fat:
42
g