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Crumble Topped Ocean Pie

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Ingredients

  • 3 fillets of white fish
  • 2 fillets of smoked haddock
  • 2 ½ cups of frozen prawns
  • 1 leek
  • 1 cup frozen peas
  • 1 cup of frozen sweetcorn
  • 1 ½ cups of broccoli
  • ½ cup of diced carrots
  • 400 ml milk
  • 2 Bay leaves
  • ½ cup breadcrumbs
  • 1 cup grated mature cheddar cheese
  • Salt and pepper to season

Instructions

  • Fry off the leeks (sliced) with a little bit of butter.
  • Once the butter has melted and the leeks are translucent add a tbsp of flour and stir so they are fully coated.
  • Slowly pour the milk in until the flour is dissolved.
  • Bring the milk to a simmer for 5mins adding bay leaves and some pepper.
  • Add in the frozen vegetables and bring up to a simmer again.
  • Cut the fish into square pieces and stir into the sauce.
  • Cook for another 10mins. Try avoiding stirring so the fish doesn't break up.
  • Whilst the fish is cooking steam the broccoli and carrot so that they can be added to the sauce already cooked.
  • Next add in the prawns along with the steam broccoli and carrot. Stir gently letting the sauce thicken for a further 5 minutes.
  • Once the sauce is a thick and creamy consistency and the fish is cooked through, transfer to a pie dish.
  • Combine the breadcrumbs and cheese together.
  • Sprinkle the crumble topping all over the pie and season before placing under a medium-hot grill for 2-5 minutes until the topping is golden and the sauce bubbling.
  • Serve with extra vegetables whilst piping hot!