SCALLOPED FISH PIE

SCALLOPED FISH PIE

If you have a family who will eat fish this is another great family meal, if you use coley it is a lot less expensive.
While coley looks a little grey before cooking it looks just like cod when cooked.
This is my adaption to the normal fish pie, it is NC and I call it....


500 g potatoes, peeled and cut into slices
225 g white fish fillets
125g smoked fish
125g salmon
( yuou could use all white fish or put some prawns in instead of smoked fish or salmon)
425 ml skimmed milk, + 3 tbsp
1 bunch spring onions, chopped
200 g extra low-fat soft cheese, with herbs
50g sweetcorn, tinned or frozen
50 g cooked frozen peas, thawed
1 tablespoon parsley, chopped
Salt & pepper

Parboil the   potatoe slices in a large saucepan of lightly salted boiling water.

Put the fish fillets into a large frying pan with 425ml (3/4 pint) of the milk. Heat, then cover and simmer for 5 - 6 minutes, until the fish is cooked. Cool for 10 minutes. Strain off and reserve the liquid.
Cook the carrots.
Spray a large saucepan with low fat cooking spray and gently cook the spring onions for 2 minutes, until softened, but not browned. Add the soft cheese and stir to combine.
Gradually add the liquid from cooking the fish, stirring well to mix it in. Add the carrots, sweetcorn, peas and parsley , mixing together well. Season to taste.

Preheat the oven to 220°C / 425°F / Gas Mark 7. Lightly spray a 1.2 litre (2 pint) pie dish with low fat cooking spray.

Break up the fish into large chunks, removing any skin and bones, and put them into the pie dish. Pour the sauce on top. Drain the potatoes, season and arrange on top of the fish.
Spray with frylight and bake for 25 - 30 minutes until golden brown and bubbling.