Tinned lobster bisque soup is the secret ingredient that makes up the cheaty, yet luxurious sauce for this ultimate fish pie recipe. Serve with steamed seasonal buttered greens, for a delicious dinner party main course.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
446
Ingredients
75 g butter
75 g plain flour
125 ml dry white wine
1 x 415ml tin Luxury Lobster Bisque Soup, we used Baxter's
150 ml single cream
250 g raw king prawns
200 g raw scallops
300 g unsmoked haddock, cut into large chunks
3 Tbsp. lemon juice
500 g fluffy potatoes (we used Maris Piper)
25 g Gruyere, grated
Directions
Step 1In a large, heavy-based saucepan, melt 50g butter. Add flour and whisk in, cook for 2-3min until smelling toasty, then add wine, a little at a time, whisking until smooth between each addition. Pour over bisque and cream, whisk until smooth and bring to a simmer. Add fish and cook for 3min, until just opaque. Remove from heat and allow to cool. Stir through lemon juice and season.
Step 2Slice potatoes as thinly as possible. Spoon the fish pie mixture into a 1.6 litre pie dish; arrange the sliced potato on top. Melt the remaining butter and brush over the potato. Sprinkle over the cheese.
Step 3Heat the oven to 200°C (180°C fan) mark 6. Transfer the dish to a baking tray and cook for 45-50min until hot through and the potato is golden and crisp.
Step 4If freezing, allow to cool fully, cover with buttered foil and wrap tightly in clingfilm, then freeze for up to 2 months.
Step 5To bake from frozen: heat the oven to 220°C (200°C fan) mark 7 and cook for 1hr 15min or until piping hot in the centre, removing the foil halfway through.
Step 6To serve straight away, complete recipe up to the end of step 3 and serve.
If you like this recipe, you'll also love our luxury fish pie.
To make your own lobster bisque, check out our recipe.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
