Guest chef

Bella Wright

Bella Wright is a passionate cook and food blogger, she loves to create recipes that are gluten-free, cow milk free and often free from refined sugar.

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Dairy-free fish pie with crispy kale

  • Serves 6
  • Prep 25 mins
  • Total time 2 hrs 25 mins
3.9/5 rating (40 votes)
Dairy-free fish pie with crispy kale
Dairy-free fish pie with crispy kale

step by step

  • 1Preheat the oven to 160°C, fan 140°C, gas 3. Rinse the kale in a colander and salad spin dry – dry with kitchen paper if necessary. Spread the kale evenly between 2 large baking trays.
  • 2Drizzle the olive oil over the kale and toss to coat. Sprinkle with sea salt and black pepper and place in the oven. Turn the oven temperature down to 110°C, fan 90°C, gas ¼, and dehydrate the kale for 45 minutes, tossing every 15 minutes or so to get an even crispness on both trays. Set aside.
  • 3Meanwhile, cook the potatoes in boiling salted water for about 15 minutes or until tender. Drain and rinse briefly in cold water before returning to the pan to mash. Mash, using a potato ricer (if you have one), then add the olive oil and coconut milk, and mash until smooth and creamy. Add the sea salt, black pepper and grated nutmeg to taste; set aside to cool.
  • 4Remove all the skin from the fish fillets and transfer the skin to a large pan.
  • 5Cut the fish into chunky bite-sized pieces and discard any obvious bones. Place in a lightly greased 1.5-2 litre capacity ovenproof baking dish.
  • 6Add the onion half to the pan with the fish skin, along with the coconut oil. Chop the stalks and leaf fronds from the fennel bulb and add these to the pan – set aside the fennel bulb for later. Gently heat for 2 minutes.
  • 7Add the bay leaves, wine, salt and pepper to the pan. Increase the heat and gently simmer the liquid for about 3 minutes. Add the coconut milk and gently simmer for about 25 minutes to make a lovely rich fish broth.
  • 8Using a sieve over a large bowl, strain the mixture. Return the fish broth to the pan; discard the skin, onion and bay leaves.
  • 9Put the gluten-free flour in a cup and cover with a little water to make a smooth paste. Add this paste to the fish broth in the pan and gently heat until simmering, then cook for about 7-8 minutes, stirring until thickened and reduced slightly. Turn off the heat and stir in the chopped fresh dill and parsley. Set aside to cool completely. Preheat the oven to 180°C, fan 160°C, gas 4.
  • 10Cut the fennel bulb into thin slices and add to the baking dish with the fish along with the capers and a little seasoning. Pour the sauce over the fish. Top with the cooled mashed potato and run a fork over the mash layer to give it texture.
  • 11Transfer the dish to a baking sheet and bake for 45-50 minutes or until golden and bubbling at the sides. Remove from the oven and allow to stand for 10 minutes. Turn off the oven.
  • 12Meanwhile, return the kale to the switched-off oven for 5 minutes to reheat in the residual heat. Cook the peas in boiling water for 3-4 minutes; drain.
  • 13Serve the pie with the kale and peas on the side.
  • Recipe photograph by Martin Poole

You will need

  • 400g undyed, line-caught smoked haddock, skin on
  • 2-3 medium salmon fillets, skin on
  • 350g cod or other white meaty fish, skin on
  • ½ onion
  • 25g coconut oil (or goat butter), plus extra for greasing
  • 1 large fennel bulb
  • 2 bay leaves
  • 175ml dry white wine
  • 1 x 400ml tin coconut milk
  • 1 tbsp gluten-free plain flour
  • 28g flat-leaf parsley, roughly chopped
  • 15g dill, finely chopped
  • 60g capers, drained and rinsed
  • a pinch of sea salt
  • 200g frozen or fresh peas

For the mash topping

  • about 900g floury potatoes, peeled and cut into equal pieces
  • 3-4 tbsp extra-virgin olive oil
  • 150ml coconut milk
  • a good pinch of sea salt
  • freshly grated nutmeg, to taste

For the kale

  • 200g kale
  • ½ tbsp light olive oil
  • a pinch of sea salt

+ Nutritional Information