For the Pie

200ml fish stock

1 tbsp tomato puree

50ml brandy

200ml double cream

50g curry paste

12 mussels, out of shell

100g salmon

100g cod

8 finely chopped spring onions

1 tbsp coriander

tbs peas


100g brioche breadcrumbs

100g butter

zest 1 lime

salt & pepper

200g mash with 65g butter beaten into it


1. Boil the stock, tomato puree, curry & brandy for 5 minutes and reduce by 1/3.

2. Add the cream, bring back to the boil, cook for 1 minute, then reduce the heat.

3. Add the fish, onion, peas and coriander. Take off heat

4. Spoon into an ovenproof dish

5. Topping – spoon the mash on, rub the ingredients together for the crumb and sprinkle on the pie

6. Cook at 180C for 10 minutes until crisp and golden

7. Serve with fresh greens and veggies