Spiced fish & mussel pie

Name: Spiced fish & mussel pie
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 750 grams parsnip, peeled, cored and cut into large chunks; 500 grams potatoes, peeled and cut into medium chunks; 85 grams butter; 300 milliliters fresh fish stock; 1 kg fresh mussel, scrubbed clean; 1 large onion, chopped; 1 Tbsp curry powder or paste; 50 grams plain flour; 400 milliliters coconut milk; 750 grams Icelandic cod fillet, skinned and cut into large cubes; 100 grams cooked tiger prawns; 1 pack fresh coriander, chopped

Spiced fish & mussel pie is a pescatarian recipe with 6 servings. This recipe covers 42% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 42g of protein, 31g of fat, and a total of 637 calories. A mixture of curry powder, fish stock, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. French country fish & mussel stew, Spiced Fish With Couscous for One, and Barbecued Spiced Fish are very similar to this recipe.

Instructions

Boil the parsnips and potatoes for 15-20 mins until tender.

Ingredients you will need

Parsnip

Potato

Drain and mash well with 25g/1oz butter and seasoning. Cover and set aside.

Ingredients you will need

Seasoning

Butter

Bring the stock to the boil in a large pan. Tip in the mussels, cover and leave to steam for about 3 mins, or until the shells open.

Ingredients you will need

Mussels

Pasta Shells

Stock

Equipment you will use

Frying Pan

Drain into a colander set over a large bowl to reserve the stock.

Ingredients you will need

Stock

Equipment you will use

Colander

Bowl

Remove and throw away the shells and any un-opened mussels. Cover the cooked mussels to stop them drying out.

Ingredients you will need

Mussels

Pasta Shells

Melt the remaining butter and fry the onion until softened. Stir in the curry powder and fl our, and cook for about 1 min.

Ingredients you will need

Curry Powder

Butter

Onion

Pour in the coconut milk and 3-4 tbsp of the reserved mussel stock and stir well until you have a smooth sauce. Leave to simmer for 5 mins until thickened.

Ingredients you will need

Coconut Milk

Mussels

Sauce

Stock

Add the cod to the sauce, return to a simmer and cook for 3-4 mins, stirring occasionally, but trying not to break up the cod. Stir in the mussels, prawns and coriander, season, then tip into a large ovenproof dish.

Ingredients you will need

Coriander

Mussels

Shrimp

Sauce

Cod

Spread the parsnip mash over the top.

Ingredients you will need

Parsnip

Spread

To serve now heat the grill and grill until the mash is golden and crusty. To eat later cool, cover, then chill for a couple of hours. To serve, heat oven to 200C/ fan 180C/gas 6 and bake for 35-40 mins until hot all the way through.

Equipment you will use

Oven

Grill

Equipment

Ingredients

Servings:

750grams

parsnip, peeled, cored and cut into large chunks 500grams

potatoes, peeled and cut into medium chunks 85grams

butter 300milliliters

fresh fish stock 1kg

fresh mussel, scrubbed clean 1large

onion, chopped 1Tbsp

curry powder or paste 50grams

plain flour 400milliliters

coconut milk 750grams

Icelandic cod fillet, skinned and cut into large cubes 100grams

cooked tiger prawns 1

pack fresh coriander, chopped

Recommended wine: Muscadet, Riesling, Rose Wine

Mussels can be paired with Muscadet, Riesling, and rosé Wine. Muscadet is a classic pairing, but many crisp dry whites will work. If the mussels are cooked with tomatoes, opt for a rosé. If the mussels are on the spicy side, try Riesling. The Domaine de la Fruitiere Muscadet Gneiss de Bel Abord with a 4.2 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.