Smoked haddock, fennel and potato pie

    1 hour 20 min

    Sweet fennel and acidic tomatoes, mild potatoes and smoky haddock combine in a savoury fish pie. Serve with wholemeal bread or a leafy green salad.


    London, England, UK
    9 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 1 red pepper, chopped
    • 1 small onion, chopped
    • 2 garlic cloves, crushed
    • 250g fennel bulb, thinly sliced
    • 1 (400g) tin tomatoes with juice
    • salt and pepper
    • 500g potatoes, peeled and cut into chunks
    • 500g smoked haddock fillets
    • 1/4 teaspoon crushed dried chillies
    • 30g grated Parmesan cheese

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Heat the olive oil in a frying pan over medium heat and cook and stir the red pepper, onion and garlic until the onion is soft, about 5 minutes. Stir in the fennel and cook for 5 minutes. Stir in the tomatoes with juice, cover and simmer until the fennel is tender, about 25 minutes. Season with salt and pepper.
    3. Meanwhile, cook the potatoes in a saucepan of boiling water until they are just tender but not breaking up, about 8 minutes. Drain.
    4. Pour the pepper and fennel sauce into a pie dish. Lay the skinned haddock fillets on the top and scatter over the drained potatoes. Sprinkle with the chillies and Parmesan cheese.
    5. Bake in the preheated oven until golden, about 20 minutes.

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