About this recipe: Fish pie is usually popular with children, who may not otherwise be keen on fish. In this version, leek and watercress are added to boost the vitamin value, and sliced potato and cheese make an appealing topping. Try it with roasted tomatoes on the vine, cooked for about 15 minutes alongside the pie, or steamed broccoli.
Excellent source of iodine, vitamin B12. Good source of calcium, niacin, potassium, selenium, vitamin B1, vitamin B2.
Use 2 sliced leeks. Omit the watercress and instead, in step 4, add 125 g (4½ oz) baby spinach leaves to the potato slices for the last 1–2 minutes of their cooking time. Drain well. Make a layer of the potatoes and spinach on the bottom of the pie dish. Spoon the hot fish and leek sauce over the top, sprinkle with the cheese and grill under a moderate heat for 5–10 minutes or until bubbling and golden.
Potatoes do not contain as much vitamin C as many other vegetables, but they are a valuable source of this vitamin because they are eaten so frequently and in such large amounts. * Smoked haddock is an excellent source of iodine and provides useful amounts of vitamin B6 and potassium. Undyed smoked haddock is now widely available as an alternative to the vibrant yellow-dyed version, which may cause a reaction in susceptible people. Beware of the sodium content and reduce added salt. * Watercress, like other dark green leafy vegetables, is an excellent source of many of the antioxidant nutrients, including beta-carotene, vitamin C and vitamin E.