Fish Pie With a Sourdough Crust Recipe (2024)

I get the bacon - but chicken stock with fish? No - I'll be using fish stock/court bouillon in the sauce. Also, if using English (Colman's) mustard powder, us 1/2 the amount prescribed - otherwise the result will be inedible.

What about some dry white wine? Seems like a natural to me.

this was awesome! it took me a while to get it all together (we ate at 10:30pm!) but i think this recipe is genius. i ignored the bacon (i hate bacon) and just added some paprika to the leeks; and i used fish stock rather than chicken stock, which to me made more sense.

Oh wow, so good. Didn’t have stock, so did 50/50 white wine/water. No halibut, so added extra salmon. Will definitely make again.

The recipe says crustless cubes, but the picture looks more like roughly cut bread, crusts included.

I am assuming you do not cook this fish before baking-it cooks in the oven, am I right?

When I looked, the list of ingredients didn't appear to include the fish:8 ounces/225 grams boneless, skinless salmon fillets, cut into roughly 1-inch/3-centimeter pieces8 ounces/225 grams boneless, skinless halibut fillets, cut into roughly 1-inch/3-centimeter pieces6 ounces/170 grams extra-large shrimp (prawns), peeled and deveined, tails removed

To Mari, re chicken stockFrom experience I can say that a light chicken stock works well with fish or seafood. Makes for a deeper tasting dish (risotto, for example). The key is a light neutralish chicken stock, not a golden rich one made with roasted chicken. The same can be said about light veal stock.

As a pescatarian, I'd use some homemade shrimp stock. Not sure what to substitute for bacon...some smoked paprika? Open to suggestions.

Prepared this recipe tonight, exactly as written (unlike most commenters) and my husband and I both thought it was excellent. We did both agree, however, that it might have been even more enjoyable on a dreary, chilly (London) day than on a warm, humid (Connecticut) evening in late June.

Crustless sourdough?

Not a big halibut fan; I'd substitute pacific cod or rockfish.

Smoked salmon, smoked paprika, or veggie bacon to provide a smokey flavor. Probably would be delicious without it anyway.

Or a brisk Pils? Nice to have a cooling drink on a hot day, especially after making dinner in the oven.

Not only was the fish forgotten from the ingredient list, but the bread as well!

I was honestly surprised at how awesome this was. I did a fairly bad job at the directions but still came out delicious!

I had no bacon, no English mustard, no tarragon, no dill and less fish than was needed but this was absolutely packed with flavour. A tablespoon of dijon mustard did the trick. The lemony base and crunchy bread top make this, in my humble British opinion, much more interesting than the standard mash potato fare.

A show stopper! Perfect pescatarian main for Thanksgiving. Replaced chicken stock with court bouillon, shrimp with sea scallops. Greatly reduced the mustard powder, added some paprika in addition. No bacon. Everyone loved it!

I really loved the idea of this dish except I found there was a bitter aftertaste… I’m chalking it up to the dry mustard so next time, I’ll half the amount. Even with the aftertaste, we will have it as leftovers - the “before the aftertaste” makes it worth it!

I made this last night for a dinner with six guests. Everyone enjoyed it. I used homemade sourdough bread and substituted two heaping tablespoons of Grey Poupon mustard for the dry mustard. The dinner takes some prep time, so I cut up everything in the morning. The recipe doesn't say if the whole leek should be used- I only cut off the ends of the green and used the whole leek. I would definitely make this again.

Try adding dashi instead of chicken stock. It tastes like the sea.

Made this exactly as written EXCEPT I popped a sheet of puff pastry on the top instead. Really just a terrific balance of flavors; I wouldn’t change a thing.

This was so good! It was a perfect dinner for a cold, rainy, winter night. It was creamy without being heavy. I think I might cut down on the tarragon a little next time, but other than that, no changes are necessary.

I made this for a dinner party and the guests could not stop raving!

After you peel them, you can simmer the shrimp shells in the chicken stock for 10 min or so to add some fish flavor to the stock…

I had to look for an archive...Here’s the complete ingredient list…5 tablespoons/70 grams unsalted butter, melted4 slices bacon (about 2 1/2 ounces/70 grams), thinly sliced crosswise1 large or 2 small leeks (about 10 ounces/300 grams), trimmed, halved lengthwise, sliced crosswise 3/4-inch/2-centimeters thick and washed well4 garlic cloves, finely chopped1/4 cup/40 grams all-purpose (plain) flour3 tablespoons mustard powder1 1/2 cups/360 milliliters whole milk1 cup/240 milliliters chic

Not only was the fish forgotten from the ingredient list, but the bread as well!

When I looked, the list of ingredients didn't appear to include the fish:8 ounces/225 grams boneless, skinless salmon fillets, cut into roughly 1-inch/3-centimeter pieces8 ounces/225 grams boneless, skinless halibut fillets, cut into roughly 1-inch/3-centimeter pieces6 ounces/170 grams extra-large shrimp (prawns), peeled and deveined, tails removed

Sounds wonderful but I can not eat shell fish. What would you recommend as a substitute?

We don't agree with 'Mari' about the amount of Colman's Mustard. We actually made the dish with the full amount suggested and it was delicious--not the least bit overpowering and a great pairing with the tarragon. We also used chicken stock, because the grocery only had clam juice, and found it to be fine. Our family really loved this dish and are fans of most Ottolenghi recipes.