Pumpkin fisherman’s pie

Hachis potiron poisson7I have been spending the Christmas holidays with my family cooking crazy things. Things I never ever cook but during Christmas holidays, such as lobster and deer. Unfortunately I have not been able to post them on time for you to enjoy because my life looks like a tornado since I came back home.

Out with the old, in with the new! Goodbye Brussels, hello London! I am changing country, job, and moving in with my boyfriend. Very exciting, but not much space for cooking and blogging in all this mess. Especially since all the material is now in my suitcases!

But I saved a little recipe for you anyway, one my mommy made for me during the holidays, and one I regularly ask for. She says it is impossible to spoil it..and indeed she never did, so better take her at her word. It is a variation on a fisherman’s pie, full of flavours thanks to the many herbs and spices in the recipe. Perfect when you have a big party over!

Ingredients (6): 

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For the fish :

800 g white fish (ex : cod)

8 tablespoons olive oil

2 pressed garlic cloves

1 teaspoon chili powder

2 teaspoons paprika

2 teaspoons ground cumin

juice of 1 lemon

about 20 coriander sprigs

For the puree: 

1,5 kg pumpkin or butternut

1 potato

4 tablespoons thick cream

salt & pepper


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1.Preheat oven to 180°C. Peel the pumpkin and potato, and cut them in big chunks. Steam  for about 20 mn until soft.

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2. While the pumpkin is cooking, poach the fish: Put the fish in hot water for 10 mn. Don’t let the water boil, it would break the fish into pieces. Actually, for this recipe, you would not really care, as we will mash it..but I thought it was good to know.

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3. Mash the pumpkin and the potato, removing as much liquid as possible. If you think your puree is still too liquid, you can add a few potato flakes, it should do the trick. Add the cream to the puree and mix.

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4. Chop the coriander finely and mix with the olive oil, the garlic, the lemon juice and the spices.

Hachis potiron poisson65. Lay the shredded fish fillet at the bottom of a large plate (or individual cups) , top with the herb mix and then the puree. Put the fisherman’s pie in the oven for about 20 mn.

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4 thoughts on “Pumpkin fisherman’s pie

  1. Congratulations! Change is good and I am so happy for you. Now on to that recipe, I am so glad you are not making deer surprise but fisherman’s pie sounds delightful. Great fresh flavors and the sweetness of the pumpkin and the savory of the fish are great together. Happy packing. BAM


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