Stranger Foods

CaribbeanCaribbean fish pie

Serves 4-5 | Prep 15 mins | Cook 40 mins

Source: Caribbean Food Made Easy

Ingredients

Metric

Imperial

x0.5

600 ml milk
1 sprig thyme
600 g skinned white fish fillets
55 g butter
2 tbsp plain flour
50 g block creamed coconut, roughly chopped
salt and pepper
1½ limes, juiced
leaves from a large bunch coriander, chopped
250 g young leaf spinach, washed
900 g sweet potatoes, peeled
40 g butter
good grating of nutmeg
pinch of ground allspice
salt and pepper

Instructions

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°F

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Preheat the oven to 180/gas 4.
To make the mash, cut the potatoes into medium equal sized chunks. Put in cold water, bring to the boil and simmer until tender, around . Mash with the butter and season with nutmeg, allspice, salt and pepper, to taste.
Warm the milk and thyme in a saucepan large enough to hold the fish until it reaches boiling point. Remove from the heat and leave to one side to infuse for about .
Put the fish in the infused milk. Bring to the boil, turn off the heat and leave to stand for . Remove the fish (reserve the milk) and divide into large flakes. Discard the thyme.
Make the sauce by melting half the butter in a large saucepan and adding the flour. Cook, stirring, for a couple of minutes over a low heat. Gradually add the warm milk from cooking the fish, whisking all the time to avoid lumps. When it thickens, stir in the creamed coconut until it melts into the sauce. Season with salt, pepper and lime juice to taste - some may like a stronger taste of citrus in the sauce than others. Add the coriander, if using. Stir in the spinach so it just wilts in the heat of the sauce. Stir in the fish very gently so it stays in the largest possible flakes. Taste and adjust the seasoning if necessary.
Put the fish mixture in an ovenproof dish about as big as an A4 piece of paper. Top with the Caribbean Mash and dot with the remaining butter. Put on a baking sheet (this will save you cleaning the oven in case of spillages) and cook in the preheated oven for until bubbling hot.

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