Newlyn fish pie

This recipe comes from Rick’s Fish & Shellfish book and you try an adapted version of it on our Christmas menu in Winchester, Barnes and Marlborough – available until Sunday 30th December.

Rick says: “I’ve written many recipes for fish pies, but this classic complete with a lovely velouté sauce is still the most popular. It has to be accompanied by peas and in my case, yes I own up, tomato ketchup.  I add a little bit of smoked haddock to go with the cod and prawns, it’s the sort of thing I love to serve over Christmas when it’s all about good cheer and a dish like this is a natural.”

Happy cooking!

Recipe from © Rick Stein Fish & Shellfish, BBC Books, 2014

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