Please wait, the site is loading...

Dairy-free fish pie with crispy kale


Serves: 6
timePrep time: 25 mins
timeTotal time:
Dairy-free fish pie with crispy kale
Recipe photograph by Martin Poole

Dairy-free fish pie with crispy kale


Serves: 6
timePrep time: 25 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
632Kcal
Fat
35gr
Saturates
21gr
Carbs
38gr
Sugars
6gr
Fibre
8gr
Protein
42gr
Salt
2.6gr

Bella Wright

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.
See more of Bella Wright’s recipes
Bella Wright

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.
See more of Bella Wright’s recipes

Ingredients

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

Step by step

  1. Preheat 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.
  2. Drizzle 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.
  3. Meanwhile, 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.
  4. Remove all the skin from the fish fillets and transfer the skin to a large pan.
  5. Cut 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.
  6. Add 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.
  7. Add 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.
  8. Using a sieve over a large bowl, strain the mixture. Return the fish broth to the pan; discard the skin, onion and bay leaves.
  9. Put 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.
  10. Cut 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.
  11. Transfer 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.
  12. Meanwhile, 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.
  13. Serve the pie with the kale and peas on the side.

You might also like...


We value your privacy

We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.

Cookie Preference Centre

Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy


Strictly Necessary

These technologies are needed to enable our websites and apps to run and to keep it secure.

Sainsbury's Magazine

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
PHPSESSID Until the browsing session ends
device_view 1 month
recentlyViewedRecipes 1 year
subscription-{popup-version-date}-PopupClosed 12 days

Vimeo

Enables Vimeo videos on the site

Cookie name Duration
_derived_epik 1 year

Constant Commerce

Enables shopping tools for recipe ingredients

Cookie name Duration
cc_a_h 10 years
cc_a_s Until the browsing session ends

DoubleClick

DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.

Cookie name Duration
DSID 10 days
IDE 1 year
RUL 11 months

Performance/Analytics

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Google

Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
__gads 13 months
_ga 28 months
_gat 1 minute
_gid 1 day
1P_JAR 1 month
ANID 10 days
CONSENT 18 years
NID 6 months
__Secure-3PAPISID 2 years
__Secure-3PSID 2 years
__Secure-3PSIDCC 1 year

Marketing/Targeting

These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities. These cookies are set by us or our carefully-selected third parties.

Pinterest

Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site.

Cookie name Duration
_pinterest_ct_rt 1 year
_pinterest_ct_ua 1 year
_pin_unauth 1 year

Outbrain

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
outbrain_cid_fetch 5 minutes
adrl 5 weeks
apnxs 6 weeks
criteo 2 months
obuid 6 months

Twitter

Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter.

Cookie name Duration
personalization_id 2 years
muc 2 years
ads_prefs 5 years
auth_token 5 years
dnt 5 years
guest_id 2 years
twid 5 years