A delicious and healthy fish pie recipe your friends and family will love!
A good fish pie is wonderful comfort food for the whole family, and its good for you!
Scientific studies from the Harvard School of Public Health have shown that regularly eating seafood with vegetables is essential to maintaining good health in children and adults.
The British Medical Journal and the Lancet also recommend cutting down on the amount of meat we eat and eating seafood twice a week for good brain and heart health.
We have started trying to incorporate more seafood into our diet and this recipe from Alaska Seafood is an absolute winner!
Why choose Alaska Seafood?
Alaska is famous for it’s seafood, and is fortunate to be located thousands of miles from any polluted air and waters.
This makes Alaska’s waters some of the cleanest in the world, and therefore its marine habitats are extremely clean, free from pesticides, industrial chemicals, metals and bacteria.
With 34,000 miles of coastline, it is home to five types of wild salmon, several white fish varieties and shellfish.
Quality and taste
Alaskan seafood is wild and natural, which means that the fish swim freely over thousands of miles in the icy pacific Ocean.
They feed off a natural diet and mature at a natural pace, making them fit and healthy.
These factors make for a firmer fish which is less greasy than others, giving superior taste and texture.
It is good to know that the seafood is completely natural, and not treated with any artificial colouring, preservatives or GMO’s.
To preserve our marine ecosystem and prevent overfishing, how our seafood is sourced concerns us all.
When Alaska was founded in 1959, the constitution stated that their fish ‘be utilized, developed and maintained on the sustained yield principal’.
As a result, sustainability is controlled with stock assessment, a carefully regulated quota system for fishing, and strict enforcement of habitat protection.
Good for you
Wild Alaska seafood provides an excellent source of high quality protein (amino acids) and is low in saturated fat. It also has high concentrations of Omega-3 fatty acids, and is rich in essential vitamins (E, C, D & A), and minerals (zinc, iron, calcium & selenium).
- 85 g Sockeye Salmon contains 23 g protein, 730 mg omega-3s, and 4.7 g fat
- 85 g of Pollock contains 16 g protein, 285 mg omega-3s, 0 g carbohydrate
These contribute towards a healthy diet, and are important for working out or training sessions. They help with recovery of joints and muscle soreness, enabling the body to train at higher intensity levels, for a longer amount of time.
Alaska Pollock is perhaps the leanest protein of all, and contains all of the 9 amino acids that the body cannot produce by itself. According to the BBC list of the Top 100 Most Nutritious Foods, Wild Alaska Pollock ranked 17.
Where to find it
Alaska seafood is available at all major UK supermarkets, including Waitrose, Ocado, Tesco, Sainsbury’s, ASDA, Morrisons, Iceland, Aldi, and Lidl.
Of the 5 types of wild Alaska Salmon:
- King Salmon – sold in Waitrose over the Christmas period, either as a side or as fillets.
- Sockeye Salmon – renowned for its vibrant red flesh, has the widest range of availability in the UK, and can be found smoked, chilled or canned.
- Keta Salmon – available chilled as fillets, strips, and smoked.
- Pink Salmon – available canned or as frozen fillets.
Pollock is available as frozen fillets.
(Canned salmon from Alaska is sold by John West, Princes, and many own brand labels.)
Fish pie using Alaska seafood
A tasty fish pie is a wonderful comforting dish.
The flavours come together beautifully in this dish, with totally satisfying textures.
It is deliciously cheesy, the broccoli adds a slight crunch, while the potatoes and crème fraîche make it creamy. The fish has delicious flavour and texture, and will have you wanting more!
Use any type of Alaska salmon for this recipe.
You can use unsmoked Alaska Pollock if you prefer.
Cooking fish from frozen
This would make a great, easy weeknight meal as salmon and pollock can both be cooked safely from frozen.
Can’t find crème fraîche?
For our US readers, crème fraîche is a speciality product and may be expensive or difficult to find in your area. Luckily it is very easy to make your own. Here’s how to make it, you will need:
- 2 cups heavy cream
- 2 tablespoons buttermilk
- Combine both in a glass bowl and mix well.
- Cover and allow to rest at room temperature for around 12 hours.
Store in an airtight container in the fridge for up to 2 weeks.
Are you making this recipe? Let me know how it turned out in the comments! And please give it a star rating below!
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- 900 g potatoes 2 lbs
- 200 g frozen fillets wild Alaska Salmon* 7 oz
- 200 g frozen fillets wild Alaska pollock 7 oz
- 100 g broccoli 4 oz, broken into small florets
- 1 bunch spring onions (scallions), thinly sliced
- 500 mls crème fraîche 2 cups + 2 tablespoons, see notes below
- 2 tablespoons fresh parsley (or dill), chopped
- 75 g mature Cheddar cheese 3 oz, grated
- ½ teaspoon salt to taste
- ⅛ teaspoon freshly ground pepper
- Preheat oven to 190℃/fan 170℃/375℉.
- Boil 900 g potatoes in lightly salted boiling water till just tender (around 15 minutes). Allow to cool before cutting into thin slices.
- Cut 200 g frozen fillets wild Alaska Salmon* and 200 g frozen fillets wild Alaska pollock into small chunks and arrange in the base of a large baking dish/or use individual dishes and set aside.
- Parboil 100 g broccoli and 1 bunch spring onions (scallions), in salted boiling water till just tender. Drain them thoroughly and add to the baking dish.
- Pour in 500 mls crème fraîche and add 2 tablespoons fresh parsley/dill. Season with ½ teaspoon salt and ⅛ teaspoon freshly ground pepper and mix gently.
- Arrange the sliced potatoes on top then scatter grated 75 g mature Cheddar cheese evenly over the top.
- Bake for 35-40 minutes till golden, and serve immediately.
Make your own crème fraîche:
- 2 cups heavy cream
- 2 tablespoons buttermilk
Only you will see your notes and you can edit them anytime.
Nutritional information is calculated automatically and accuracy cannot be guaranteed. The information above is an estimate per serving.
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