5 mins
Bruno's Fish Pie
Recipe by Graham
Bruno's Fish Pie is so named because our friend, Bruno Cavellec and his lovely wife, Jill, invited us for dinner. Unfortunately, they had builders in and, on the evening in question, had no electricity so (since they only live 100 metres away) they brought their food with them and popped it into our oven. And what an absolutely mouth-watering delight their fish pie was. Succulent fish and prawns with grated vegetables and crême fraîche, covered in a layer of smooth and silky creamed potatoes... absolutely a recipe to die for! They can cook at ours any time they want if they turn out recipes like that.
The great joy of Bruno's Fish Pie is that it is fantastically simple and doesn't involve poaching the fish or making a tedious white sauce. You can use whatever fish take your fancy or are available (some supermarkets offer packs of mixed fish and shellfish especially for use in fish pies), and lots of good, fragrant vegetables can be added quickly by grating them into the mix. The addition of more crême fraîche makes the pie as creamy and luxurious as you want.
Broccoli Chowder with Garlic & Cheddar Toasts 
Brussels Sprouts Ingredients for Bruno's Fish Pie
Currently displaying quantities in US Imperial Measurements
How to Cook Bruno's Fish Pie
- Peel the potatoes and use them to make Creamed Potatoes.
- While the potatoes are cooking, take a deep, generously-proportioned ovenproof dish and stand a grater in it. Peel the carrot and, using the coarse side of the grater, grate the carrot, along with the celery and Cheddar cheese into the dish. Then, using the fine side of the grater, grate the zest from the lemon over the mix. Finely chop the parsley and add to the dish.
- Cut the fish into bite-sized chunks (ensure there are no bones) and add them to the dish. Add any prawns or shellfish that you may wish to include. Squeeze the juice from the lemon over the mixture then drizzle with olive oil and a good pinch of salt and freshly-ground pepper. Mix well then spoon the crême fraîche over the top.
- Spread the Creamed Potatoes evenly over the top of the fish mixture (you can create pretty patterns with a fork if you want to impress!). Cook in the middle of a preheated fairly hot oven (Mk 6 - 400ºF - 200ºC) for 40 minutes until cooked through, crispy and golden on top. Serve steaming hot with vegetables of your choice.
GRAHAM'S HOT TIP:
If you want to enjoy this dish without all the preparation, just invite Bruno and Jill to dinner!!
You might imagine that a white wine would best suit this recipe but in fact a nice Rioja like Marqués de Riscal Rioja Reserva 2005 is an excellent choice.Reviews of Bruno's Fish Pie
 August 27 2019Fabulous taste and very easy to make. Glad I found this one. It's a keeper for sure. I keep meaning to leave reviews on this web site, but inevitably forget. But this recipe is a winner. Alexandria (4 reviews) |
 December 11 2017Whoever Bruno is, a big thank you. Very easy to make and full of the flavors of the sea. The whole family were sold on this and have demanded a 're-run' as soon as possible. Tarbuck (2 reviews) |
February 05 2015 Many years ago, I had a delicious fish pie for lunch in a pub in London and I've been looking for a recipe for something similar ever since. Basically, it's a shepherd's pie but with white fish and cream for the sauce. Unique, full of the flavours of the sea and simple to make. The celery is important, because it stops the fish being a little bland. Really, an excellent recipe. george (2 reviews) |
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