Traditional fish pie with puff pastry

Today I bring a recipe that will make you look good no matter what: a classic fish pie, with an interior mainly filled with cod, prawns, tuna and onion, and covered with a puff pastry that gives it a beautifully rustic look and rounds each bite when combined with the filling.

This cod pie also has another peculiarity: we make it in a stainless steel skillet! That way, by using a skillet that is suitable for both stovetop and oven, with a single utensil we can follow the recipe from start to finish, making it very convenient in the kitchen.

Let's go with this puff pastry filled tart then, I hope you enjoy it!

Classic Le Cresuet tri-ply stainless steel skillet

Ingredients

• 400 g boneless cod
• 1 onion
• 1 bay leaf
• 400 ml milk
• 25 g butter
• 25 g wheat flour
• 1 tbsp dried parsley
• 1 tbsp English mustard powder
• 1 can of tuna (200 g)
• 10 cooked king prawns
• 250 g round puff pastry
• 1 beaten egg for glazing
• Salt and pepper

Preparation

1. Peel and cut the onion into quarters.
2. Cut the butter into small cubes.
3. Preheat the oven to 180°C.
4. Place the cod, the onion and the bay leaf in the Classic Le Creuset stainless steel skillet and pour the milk over them.
5. Cook over medium heat for 8 minutes. Then remove the fish, the onion and the bay leaf from the skillet.
6. Add the butter to the milk and whisk or stir over medium heat until it melts.
7. Add the flour, the dried parsley and the mustard powder, whisking until you obtain a thick, glossy sauce and avoiding lumps.
8. Season with salt and pepper to taste.
9. Add the cooked cod, the prawns and the tuna to the sauce.
10. Place the puff pastry over the fish mixture, make a small hole in the center (so steam can escape during cooking and the pastry doesn't burst in the oven), and decorate if you wish (you can make slashes in the pastry, removing part of it to then create decorations, or mark the pastry with some kind of decorative press).
11. Brush the puff pastry with the beaten egg and bake for 30 minutes, until golden.
12. Serve accompanied by a salad of your choice, you'll have a complete dish.

Ready to enjoy!

Notes

• You can substitute the cod for any other white fish.
• To add vegetables to the mixture, you can incorporate a 125 g can of sweet corn into the sauce.
• The pie can be prepared in advance and kept in the fridge until baking time. If you bake it straight from the fridge, it will take 40 minutes to cook.
• We used the Le Creuset Tri-ply stainless skillet because it is suitable for stovetop and oven use, allowing the recipe to be made with a single utensil. But you can present it in a baking dish if you want! Simply prepare the filling in the skillet, transfer the filling to the ceramic dish or baking pan of your choice and lay the pastry on top, either a rectangular sheet (if you have a rectangular dish) or round.