Many people might not expect to find fish pie in the Happy Tummy section of my new book, Cook. Nourish. Glow. While I admit it’s not as rich as the cream-and-cheese-laden standard fish pie, this is by no means a poor man’s version. This is a satisfying, hearty dish that abides by all of the low-FODMAP rules.
Ingredients (Serves 4)
- 1 x 400ml tin of coconut milk
- 1 tablespoon garlic-infused oil
- juice and zest of 1 lemon
- 2 bay leaves
- 300g cod fillet (approx. 2 small fillets)
- 300g undyed smoked haddock
- optional: a splash of white wine
- sea salt and freshly ground black pepper
- 1 large celeriac, peeled and chopped into equal-sized chunks
- 2 sprigs of fresh thyme, leaves picked
- 1 1/2 tablespoons unflavoured coconut butter
- 150g raw king prawns
- 3 spring onions, green parts only, thinly sliced
- a small handful of fresh chives, chopped
- 1 tablespoon fresh parsley, chopped, to serve
- Put the coconut milk, garlic oil, lemon juice and zest and bay leaves into a large, deep pan. Add the cod and haddock and bring to a gentle simmer. Poach the fish for approximately 10 minutes until the flesh flakes easily.
- Remove the fillets and set aside. Add the wine (if using) to the poaching liquid, season to taste with salt and pepper, and leave to simmer over a low heat while you make the celeriac mash.
- Preheat the oven to 200c/180c fan /gas 6. Put the celeriac into a pan of boiling water and boil with the thyme leaves until tender. Drain and mash with the coconut butter, and season with salt and pepper.
- Flake the fish and divide between four individual ovenproof dishes (or you can use one big dish). Add the prawns, spring onion and chives to each pot and pour over a quarter of the poaching liquid – it should have thickened slightly by now. Top with celeriac mash and bake for 40–50 minutes, or until the pies are golden on top.
- Scatter with chopped fresh parsley and serve with steamed greens such as broccoli, peas or rainbow chard.