Paleo Fish Pie

O, the humble fish pie. Comforting, filling, and simply satisfying. On a cold winter’s night, it brings feelings of warmth and homeliness.

In this instance, the classic British dish was given a paleo twist. Still as hearty as the original, but just a tad healthier. 🙂

You will need:

1 kg sweet potato
1 kg skinless white fish (frozen is ok)
250 g smoked haddock/cod
1 can coconut milk (arroy brand is best, personally)
2 × 50g butter
3 pcs bay leaves
2 to 3 tbsps sweet potato flour
Salt and pepper, to taste

Wash the sweet potato and cook in the microwave for about 10 to 15 minutes, turning occasionally, until the flesh is soft. No need to peel as it is easy to cut through the skin and scrape off the flesh when cooked. When done, make a sweet potato mash with 50g butter, salt and pepper.
Meanwhile, heat the coconut milk plus half a can of water on the hob. Dunk the bay leaves in and season with salt and pepper. When nearly simmering, place the fish in to gently poach for about 10 minutes. When this is done, take the fish out and just flake with a fork. Take away the bay leaves too. Set aside.
Make a rue by melting 50 g of butter in a separate pan then adding the sweet potato flour in. Mix until it forms into a paste consistency. Transfer this paste into the cooking liquor, heat, and gently stir until just thickened (coating the back of a spoon). Ta da!! Bechamel sauce 😉 Season to taste
Place the flaked fish in an oven dish, pour the sauce over the fish, the spoon the mash on top. Don’t flatten out the top. The uneven surface will create nice little burnt mash that tastes caramel-y.
Enjoy with your choice of veggies.
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Chorizo and Seafood Fusilli

This is a dish that I just literally made up today – well, in my head all day at work.   I knew I have some fresh basil leaves left at home, so what best to make but a tomato-based dish!  As I normally finish late at work, time in the evening is quite a luxury.  Especially so if I drop by the gym after work (not tonight tho, hehe).  A quick-to-make dinner is what this routine calls for – P A S T A.  😀

So I dropped by Sains’, and noticed the fish pie mix is on offer so I got me about 600g.  (For those not familiar with this, it is a mix of cubes of salmon, normal white fish, and smoked haddock. Good flavour actually.)   Already got some pasta at home, so I just needed a good tomato sauce / passata. Also picked up some asparagus on the way to the till, then headed home.

As it turns out, I had a chorizo left from the Borough Market (I swear Brindisa makes the BEST chorizo in the world – try some for yourself!).  So I chopped it to pieces and made it a co-star in this pasta dish.  

What I used:

1 chorizo, chopped to pieces
3 large cloves of garlic, grated or chopped
about 500g fusilli pasta
1 box passata, or chopped tomatoes
a bit of olive oil
600g fish (you can use prawns too, not breaded though LOL)
salt and pepper to taste
chopped basil
asparagus spears (on the side)

Cook the pasta in salted boiling water until just al dente. Drain and add a bit of olive oil, toss and set aside. (NB. During the last 3 minutes of cooking the pasta, dunk the asparagus spears in. They will be perfectly cooked when the timer ends ;))

While the pasta is happily boiling, dry fry the chorizo pieces in a large pan or a wok for about 4 minutes. No need to add oil as the fat in it will be sufficient. In fact, too much rendered out, I had to remove some with a paper towel. 

Add the garlic, fry for a minute or two, then pour in the passata.  This is a lot of liquid so let it simmer to concentrate the flavour and make it less runny. After about 5 minutes or until has nicely reduced a bit, the fish joins the party.  The small pieces will actually cook fast so maybe another 3-5 minutes should do it. Then, mix in a good handful of basil. Season to taste.  (Please bear in mind that smoked haddock is already salted and the sauce might not require any salt at all, just like mine didn’t.)

Spoon about a quarter of the sauce just the sauce, into the pasta and stir around. You just want to coat the fusilli in a nice light red tinge. Save the fish/chorizo. 

Make a mound of pasta on a plate, top with fish and chorizo and some more sauce. A couple of little basil leaves on top. Serve with asparagus on the side. Done in less than 20 minutes, and less than a fiver per serving. Voila! 

EEEEEEKKKKK – erratum, spotted after having just published it. Fusilli has 2 Ls. edited now. whew.