Smoked Haddock, Prawn & Fennel Pies

On 23rd August 2015, This was Dinner

I have a fish pie recipe which is a fairly decadent business and requires a fair bit of effort and a big chunk of change. I’ve not made it since starting the blog so have stuck it on the to-do list. This one is a totally different kettle of fish (puntastic!). It’s very tasty and a (fairly) quick and easy affair. I thought a whole fennel might be a little overpowering but it wasn’t.


  • Peel and cut up some potatoes
  • Finely chop an onion
  • Finely slice a fennel bulb
  • Finely chop a few garlic cloves
  • Skin a small piece of smoked haddock and cut into small pieces
  • Skin a small piece of haddock and cut into small pieces
  • Drain & rinse some capers
  • Grate some parmesan
  • Chop some parsley
  • Prepare some fish stock
  • Preheat the oven to 180ºc (fan)
  • Get plain flour, crème fraîche, raw prawns, milk, oil, butter & seasoning ready


Heat some oil and butter in a pan. Add the onion, garlic and fennel and cook until softened. Add the flour and cook for a minute, stirring well.

Gradually add the stock to the pan, stirring as you go. Remove from the heat and stir in the crème fraîche. Season well and add the fish, prawns, capers & parsley.

Pop it all in the dish (or dishes) you are going to cook it in and set aside.

Cook the potatoes in salted water and bring to the boil, cooking until tender. Drain and let steam for a few minutes then return to the pan and add some butter and milk and mash, seasoning to taste.

Cover the mixture with the mash and sprinkle with parmesan.

Bake in the oven for about 35-40 minutes.

It was great that I had yummy leftovers for lunch at work on Monday but there were some sarcastic comments on the fishy smell. That’s great, normally I take a sandwich and have to suffer the horrendous smell of various people’s lunch merging together and offending my nostrils for the rest of the day as my office is very close to the kitchen!



Just managed to catch this fella before he got to my pie!
Just managed to catch this fella before he got to my pie!

Here’s the original recipe on the Delicious magazine website.


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