I am not sure if you can call the filling a fish stew. It is merely fish with cream and herbs, added cold and cooked in the oven under the mash. The leek and mustard go really well with fish, so I added this to the mashed potato topping. It also adds the vegetable-element without serving boring cooked brocooli.
For fish stews, feel free to use frozen fish, it is much cheaper but just as good for these kind of dishes.
- 100gr salmon, defrosted
- 100gr cod, defrosted
- 1 tsp dill
- 15ml cooking cream, 15% fat
For the mash:
- 1/2 leek
- 250gr floury potatoes
- 1 tsp butter
- 1 tbs milk
- 1 tsp coarse mustard
Serves 1 as part of the Budget Challenge
Cut the fish into 2cm squares. Mix it with the dill and cream and season to taste with a little bit of salt and pepper. Place it in an oven proof dish with enough room for the mash on top.
Slice the leek finely. Peel the potatoes.
If using a masher, you can boil the leek and potato in the same pan. If using a ricer like I do, add the leek in a wire basket in the pan with the potatoes so you can take them out seperately, or use two different pots. Alternatively, you can also steam the leek in the microwave (getting steaming containers for the microwave is worth it. I got a whole set from IKEA).
When cooked, mash the potatoes and leek, or mash the potatoes and stir in the cooked leek. Add the milk, butter and mustard and a little bit of salt and pepper to taste. Stir well and place it on top of the fish.
Bake for 25-30 minutes on 170-180°C, or until the sauce is bubbling and the tops of the mash have nicely browned.