I phoned the store - Victoria Street Market, just up the road from us - where they sell great Italian sausages amongst other stuff: they have a seafood department, a branch of Caudle's Catch a local seafood store. She said she could order smoked haddock for me and it would be in on Friday. About $14 a pound. I will certainly use it for a couple of dishes I haven't been able to make for a while, one is Kedgeree which is based on an Indian dish. My father used to make it for us for breakfast but it makes a very good supper dish too. Will post it later. I am so pleased to find a source of smoked haddock. It won't be as good as the Finnan Haddock we used to get in England, but better than not getting it at all.
Having found a source of smoked haddock, I then searched for a fish pie recipe which I used to make when we lived in North Carolina. I guess I didn't write it down so this one, with some adaptations comes from the BBC. I have no idea what Maris Piper potatoes are, in the UK these days they seem to have an endless variety of potatoes, I would just use Yukon Gold myself. Also they talked about a packet of mixed fish pie fish, not come across that here. If you can find one, feel free. Two essentials though are smoked haddock, or smoked cod if haddock isn't available, and shrimp.
Fish Pie Recipe - Easy
A simple fish pie recipe that’s quick and easy to prepare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper
1 kg Maris Piper potatoes, peeled and halved (just over 2 lbs)
400 ml milk, plus a splash (about 1 1/2 cups)
25 g butter, plus a knob (about 3/4 oz.)
25 g plain flour (about 3/4 oz)
4 spring onions, finely sliced
300-400 grams mixed fish cod, salmon, smoked haddock, shrimp, etc. (10 1/2 - 14 oz)
1 tsp Dijon or English mustard
a small bunch chives, finely snipped
handful frozen corn
handful frozen petits pois
handful grated cheddar
1. Heat the oven to 200°C/fan 180°C 392°F
2. Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
3. When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
4. Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1 -2 mins.
5. Gradually whisk in 400 ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3 – 4 minutes until thickened.
6. Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of corn and handful of petits pois. Spoon into an ovenproof dish or 6- 8 ramekins.
7. Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
8. Pop in the oven for 20 - 25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.
Servings: 4 - 6
Source: BBC Good Food
Have a great day