Thai Fish & Seaweed Pie

A warming fish pie with a fragrant twist, this dish combines smoked haddock and white fish with dulse, sea spaghetti, ginger, lemongrass and coconut milk. Butternut squash and carrots bring a gentle sweetness, while the seaweed adds savoury depth to the sauce.

Topped with golden potato and carrot mash, it’s a comforting meal to share. You can assemble the pie in advance, then bake it when you’re ready to eat.

Serves

6

Ingredients

• 4 large potatoes, peeled and diced
• 2 tbsp butter, plus extra for brushing
• Salt and freshly ground black pepper, to taste
• 3 large carrots, peeled and grated
• 500g smoked haddock, skinned, deboned and cut into chunks
• 500g white fish, skinned, deboned and cut into chunks
• 20g dried sea spaghetti, chopped into 2.5cm lengths
• 10g dried dulse
• ½ butternut squash, peeled and cut into large chunks
• 12 cherry tomatoes, halved
• A large handful of spinach
• 400ml coconut milk
• A small bunch of fresh coriander, finely chopped
• A 1cm piece of fresh ginger, peeled and finely grated
• 1 stick of lemongrass, finely chopped
• 1 garlic clove, peeled and finely chopped
• 1 small red chilli, deseeded and finely chopped (optional)
• Lime wedges, to serve

Method

Boil or steam the potatoes until soft. Drain, then mash with the butter and season to taste. Stir in the grated carrot and set aside.

Preheat the oven to 180°C/Gas 4.

Place the smoked haddock, white fish, sea spaghetti, dulse, butternut squash, cherry tomatoes and spinach in a large ovenproof dish. Add the coconut milk, coriander, ginger, lemongrass, garlic and chilli, if using. Gently combine and season lightly.

Spoon the potato and carrot mash evenly over the filling and brush the top with a little melted butter.

Bake for approximately 1 hour and 15 minutes, until the topping is golden brown and the fish and vegetables are cooked through. Serve in shallow bowls with lime wedges for squeezing over.

Variation

For a more traditional fish pie, replace the coriander with fresh dill and parsley. Swap the ginger, lemongrass, garlic and chilli for 115g grated mature Cheddar and 300ml milk in place of the coconut milk. Scatter a little extra cheese over the topping before baking.