I love a good fish pie, but usually they're very creamy, heavy and fatty. This one is still creamy, but just uses skim milk and I love the variation of the sweet potato topping. The original recipe (I adapted it from www.weighitup.com.au) serves 4, but mine filled 6 ramekins - and it was still a decent-sized serve, plus only 255 calories. The flavour of the smoked cod really makes this dish - it's perfect for a Winter comfort food that's easy on the waistline! (Plus, hear the Family Show Taste Test below - Liam doesn't eat seafood, but will this recipe convert him?!?!)
Ingredients (serves 6)
150g cauliflower, cut into small florets
150g broccoli, cut into small florets
2 cups skim milk
1 bay leaf
1 clove garlic
1 tsp dried oregano
500g smoked cod, cut into 4 pieces (available in seafood section of supermarkets)
2 tbs cornflour, blended with 2 tbs milk
300g sweet potato, grated
80g grated parmesan
Method
Steam cauliflower and broccoli in a saucepan or microwave. Dran and set aside.
Combine 1 cup of water with milk, bay leaf, garlic and oregano in a medium–sized saucepan over low heat and simmer for 10 minutes to allow flavours to infuse. Add fish and return to a simmer to poach for 10 minutes.
Remove fish from pan and when cooled slightly, peel and discard the skin. Remove bay leaf from the milk. Stir in the blended cornflour into pan and continue stirring over low heat for 5 minutes or until sauce thickens.
Add the flaked fish with cauliflower and broccoli to the sauce, stirring gently to combine. Spoon into ramekins.
To make the rosti topping, mix grated potato with parmesan and spread on top of each pie. Place pies on an oven tray and bake on top shelf for about 30 minutes.
How did Liam & Robbie rate it? Listen in to the Family Show Taste Test...
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