A hearty and deeply flavorful smoked fish pie using fish heads, wings, and frames for the filling. Combined with mashed potatoes, kumara, eggs, and topped with a garlicky breadcrumb crust, this dish is both nourishing and this large great for sharing (or reduce ingredients to make just one pie). I had the pleasure of learning this recipe, and photographing it with the team from The Kai Ika Project, and Legasea - here in New Zealand, we enjoyed it for an epic working lunch and the remaining was then distributed to friends and the community.
Ingredients
For the filling:
- 2 kg smoked fish meat (from heads, wings, and frames)
- 2 kg potatoes (skin on, lightly boiled and mashed)
- 2 kg kumara (skin on, lightly boiled and mashed)
- 12 hard-boiled eggs, sliced
- 20 large parsley stalks, finely chopped
- 1 kg frozen peas or mixed veges
For the sauce:
- 300 g butter
- 300 g flour
- 1 L smoked fish stock
- 4 onions, roughly chopped
- 1 handful finely chopped parsley
For the garlic bread crumb topping:
- 3 bread bags of stale bread and crusts, blitzed into crumbs
- 2 bulbs garlic, peeled and crushed
- 400 g butter
- 1 black pepper to taste
- 4 lemons, zested
Instructions
- Prepare the Fish and Stock: Smoke the fish heads, wings, and frames (use a 1:1 ratio of salt and sugar, smoke low and slow). Strip the fish meat from the bones. Use the remaining fish heads, bones, and skins to make a stock by boiling them with about 1L water for 45 minutes.
- Make the Brew: In a pot, cook the butter and flour for 10-15 minutes to create a roux, whisk in the fish stock until smooth. Add chopped onions and parsley, simmer for a few minutes.
- Make the Garlic Bread Crumb Topping: Blitz the bread into crumbs. Melt the butter with the crushed garlic, then pour the mixture over the crumbs. Mix in black pepper and lemon zest.
- Assemble the Pie: In a large bowl, gently combine the fish meat, mashed potatoes, kumara, peas, and brew. Layer the hard-boiled egg slices at the bottom of the baking dishes, then add the filling. Top with the garlicky bread crumbs.
- Cook the Pie: Bake the pies at 160°C for 30 minutes, then increase the heat to 185°C for 10 minutes to get a golden crust. Serve with lemon slices.
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Our mission is to minimise our impact on the marine environment through better utilisation of our natural resources. We encourage giving respect to each and every fish harvested and ensure no part of the fish is wasted. When we strip everything back to the bare necessity food insecurity is an environmental issue. We aim to connect New Zealanders and encourage collaboration with outside communities through the appreciation of all parts of kai moana. We hope to adjust people’s perceptions that fish heads are actually a revered food source.
