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Chilli Fish Pie Serves 4

  • Ingredients:

  • 455g (1 lb) haddock fillet, defrosted, skinned and cubed
  • 1 15ml spoon (1 tbsp) sunflower oil
  • 1 medium onion, sliced
  • 1 clove garlic, crushed
  • 0.5 5 ml spoon (half a teasp) ground cumin
  • 0.5 5 ml spoon (half a teasp) coriander
  • 0.5 5ml spoon (half a teasp) chilli powder
  • 1 200g can of chopped tomatoes
  • 1 5ml spoon (1 teasp) tomato puree
  • 1 red pepper, deseeded and cubed
  • 1 courgette, thickly sliced
  • 55g (2 oz) button mushrooms, halved
  • 2 carrots, sliced
  • 225g (8 oz) puff pastry
  • egg or milk to glaze
  • tomato and parsley, to garnish


  1. Preheat oven to 200°C / 400°F, Gas Mark 6
  2. Heat the oil in a pan, cook the onion, garlic and ginger until soft and transparent.  Stir in the spices and cook for 1-2 minutes.
  3. Add the tomatoes, tomato puree and vegetables, bring to the boil and simmer until the vegetables are just tender.
  4. Remove from the heat and stir in the fish.  Spoon into a pie dish. 
  5. Roll out the pastry to a large rectangle, use to cover the filling, trim to fit.  Decorate with fish shapes cut from the trimmings.
  6. Brush with beaten egg or milk and bake for 20 minutes or until pastry is golden brown.
  7. Garnish and serve with green vegetables

NUTRITIONAL VALUES PER PORTION (APPROX) 357 Kilocalories; 24g Protein; 18g Fat; 27g Carbohydrate; 2g Fibre.

Recipe kindly donated by The Seafish Industry