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If you adore the classic fish pie, I have no doubt you’ll love this Mexican inspired Chipotle Fish Pie, with its smoky heat, deliciously creamy coconut sauce and crispy sweet potato rösti topping.
For this recipe, I’m swapping out some commonly used ingredients from a traditional fish pie with Mexican ingredients for a tasty and vibrant twist on a classic, comfort food.
Instead of using milk (or cream), leeks, parsley, salt, pepper and white potatoes I’m using coconut milk, peppers, sweetcorn, fresh coriander (cilantro), cumin, chipotle chilli flakes, green chilli, lime and sweet potatoes.
BE WARNED – THIS IS A SPICY ONE!
If you’re not a fan of fish, but you want to start eating more to take advantage of all the health benefits of doing so, this is a good recipe for you. I know, because I’m in the exact same position. And, I really love this dish.
HOW MUCH FISH SHOULD WE EAT EVERY WEEK?
The NHS recommends “A healthy, balanced diet should include at least 2 portions of fish a week, including 1 of oily fish.” Yet research suggests that we Brits are consuming significantly less than that in our diets. According to the World Cancer Research Fund and a YouGov survey they commissioned in 2017, at least two-thirds of us are not eating enough.
I have to hold my hands up and say that I am one of those people that is not consuming enough, that’s for sure.
WHY ARE WE A NATION THAT AVOIDS EATING FISH?
From the smell, taste, texture, eyeballs sharing up at you and the annoying itty-bitty bones, there are lots of reasons why we are avoiding, or have an excuse for not eating fish regularly. So how can it be that one of our nations most loved takeaways is the classic fish and chip combo? Hmmm, is something fishy going on?
Turns out, we Brits are most comfortable eating the more mild-tasting varieties of fish with up to 75% of our intake coming from Cod, Haddock, Salmon, Tuna and Prawns according to British Sea Fishing. Especially, when those varieties are coated in batter, breadcrumbs and other processed toppings.
THIS CHIPOTLE FISH PIE WILL HAVE YOU LOVING FISH!
These figures are not ideal, especially considering all the health benefits eating fish can bring us. So, with that in mind, I’m bringing you a fish pie recipe that is nutritious, unprocessed and bursting with flavour. I’m sure it will convert even the biggest fish-haters in your household.
This fish pie uses a selection of fish including Salmon, Haddock and Pollock. Salmon and Haddock are two of the nation’s favourites, and Pollock is rising in popularity in UK supermarkets. These varieties have milder flavours, require little to no preparation, have no bones, are affordable and take on the Mexican flavours well.
But first, before we crack on with the recipe, I want to introduce you to the superstars of the dish.
SALMON
Salmon is an oily fish that contains high levels of omega-3 fatty acids, essential for our brain and heart health. It also contains Vitamin D – important when our main source of the vitamin would usually come from sunlight. As we move into winter, it’s likely that most of us in the UK will be deficient. Troubling when you think that vitamin D is important for our bone health, our immune system and general wellbeing.
In this recipe, we are using wild-caught Salmon, rather than farm-raised Salmon. Wild-caught salmon will likely contain lower levels of contaminants, a healthier omega-3 fats (anti-inflammatory) to omega-6 fats (inflammatory) ratio and more vitamins and minerals per calorie, including calcium, iron, zinc and potassium. (Source)
HADDOCK
Haddock is another fish that contains the anti-inflammatory Omega-3 fatty acids. It is also a good source of vitamin B6 and B12, magnesium, niacin, phosphorus and selenium. (Source)
POLLOCK
Pollock is a great, affordable alternative for cod with a similar mild and flakey texture. However, unlike cod, stocks have not been over-exploited around areas of the UK, so it is a more sustainable species.
Like all fish varieties, Pollock is a healthy source of protein. And, it is in the low-risk category for environmental toxins (mercury and pesticides). It is also another great source of vitamin B12, phosphorus and selenium. (Source)
OVERALL HEALTH BENEFITS OF EATING FISH
On the whole, eating a selection of fish regularly will potentially provide us with a wealth of benefits. Including
- supporting our weight loss goals and maintaining a healthy weight
- lowering our cholesterol and risk of heart disease
- maintaining healthy brain function
- supporting our mental health
- supporting our eye health
- keeping our skin and hair healthy
- promoting fertility
- protecting against some cancers
- supporting our bone health
- protecting our body from disease
- helping to reduce inflammation
(Source)
HOW DO YOU MAKE CHIPOTLE FISH PIE?
Check out the below step-by-step instructions, or scroll down to find the printable recipe card.
STEP-BY-STEP RECIPE INSTRUCTIONS
Prepare all your ingredients and get your equipment ready.
Preheat oven to Gas Mark 6/ 400°F/ 200°C/ Fan 180°C.
In a small bowl mix together the Chipotle Flakes, Smoked Paprika, Ground Cumin, Ground Coriander, Dried Oregano, Garlic Granules, Sea Salt and Black Pepper. Put to one side.
- Grate the sweet potato(es). It needs to be dry so wring out excess liquid using a clean tea towel.
- In a bowl, combine the sweet potato, egg, 1 tablespoon wholemeal flour, salt and pepper.
- Add 1 tablespoon oil to a sauté pan and put on medium-high heat. Shape the potato mixture into four equal-sized patties and put in the pan, frying until crisp on each side (about 4-6 minutes each side).
- Place patties on a lined baking tray and bake for 10 minutes until the potato has cooked through. This is your rösti pie topping.
Using the same sauté pan fry the red pepper, green pepper and green chilli until slightly softened (about 6 minutes).
You shouldn’t need any additional oil as there will still be some left in the pan from frying the rösti.
Once cooked, remove the peppers from the pan and place to one side while making the sauce.
- Add coconut oil to the pan. Once melted, add 1 tablespoon wholemeal flour and the Mexican Spice Mix and stir continuously for 1 minute.
- Now, add the coconut milk and stir well to combine. Bring to the boil to thicken, stirring frequently (about 2-4 minutes).
- Once thickened, turn the heat down to a gentle simmer and add sweetcorn, fresh coriander, juice of the lime and the cooked peppers
- Give everything a good stir.
Add the fish. Gently stir the fish into the sauce until it’s all coated with the sauce.
Let the sauce and fish simmer away for 10-15 minutes or until all the fish is thoroughly cooked through.
Once the fish is cooked, serve the pie sauce in four individual pie dishes or on serving plates.
Place a sweet potato rosti onto each portion and tuck in!
CHIPOTLE FISH PIE
Equipment
- Weighing Scales, Measuring Spoons
- Sharp Knife & Chopping Board
- Coarse Grater
- Clean Tea Towel
- Turner Spatula
- Medium Bowl
- Baking Tray
- Baking Paper
- Sauté Pan (For easy cleanup, use the same pan for all stages of cooking)
- 4 Small Individual Pie Dishes (Optional. You can just serve on plates)
Ingredients
- 1.5 tsp Chipotle Flakes
- 1 tsp Smoked Paprika
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Dried Oregano
- 1 tsp Garlic Granules
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 300 g Sweet Potatoes Coarsely grated
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Wholemeal Flour
- 1 Large Egg
- 0.5 tsp Sea Salt
- 0.5 tsp Black Pepper
- 1 Red Pepper Finely diced
- 1 Green Pepper Finely diced
- 1/2 Green Chilli Seeds removed, finely diced
- 1 tbsp Coconut Oil
- 1 tbsp Wholemeal Flour
- 400 ml Coconut Milk
- 100 g Sweetcorn (Frozen or tinned is fine)
- 1 tbsp Fresh Coriander Finely chopped
- 1 Lime Juiced
- 160 g Salmon Chopped into 2.5cm pieces
- 160 g Haddock Chopped into 2.5cm pieces
- 160 g Pollock Chopped into 2.5cm pieces
Instructions
- Prepare all your ingredients and get your equipment ready. Preheat oven to Gas Mark 6/ 400°F/ 200°C/ Fan 180°C
- In a small bowl mix together the Chipotle Flakes, Smoked Paprika, Ground Cumin, Ground Coriander, Dried Oregano, Garlic Granules, Sea Salt and Black Pepper. Put to one side.
- Grate the sweet potato(es). It needs to be dry so wring out excess liquid using a clean tea towel.
- In a bowl, combine the sweet potato, egg, 1 tablespoon wholemeal flour, salt and pepper.
- Add 1 tablespoon oil to a sauté pan and put on medium-high heat. Shape the potato mixture into four equal-sized patties and put in the pan, frying until crisp on each side (about 4-6 minutes each side).
- Place patties on a lined baking tray and bake for 10 minutes until the potato has cooked through. This is your rösti pie topping.
- Using the same sauté pan, fry the red pepper, green pepper and green chilli until slightly softened (about 6 minutes). You shouldn't need any additional oil as there will still be some left in the pan from frying the rösti. Once softened, remove the peppers from the pan and into a bowl. Place to one side while making the sauce.
- Add coconut oil to the pan. Once melted, add 1 tablespoon wholemeal flour and the Mexican Spice Mix and stir continuously for 1 minute. Now, add the coconut milk and stir well to combine. Bring to the boil to thicken, stirring frequently (about 2-4 minutes).
- Once thickened, turn the heat down to a gentle simmer and add sweetcorn, fresh coriander, juice of the lime and the cooked peppers. Give everything a good stir.
- Now, gently stir the fish into the sauce until it's well coated. Let the sauce and fish simmer away for 15 minutes or until all the fish is thoroughly cooked through.
- When the fish is cooked, spoon the pie sauce into four individual pie dishes. You can serve directly on plates if you'd rather. Place a sweet potato rosti on each portion and tuck in!
Notes
Nutrition
I hope you LOVE this recipe as much as I do!
And, if you do get the chance to give this Chipotle Fish Pie a try, please drop me a note in the comment section and provide star rating. I’d love to know what you think.
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