Creamy Fish Chowder Pies

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14 Ingredients

Number of servings

1/3 cup plain flour
30grams butter
2 cup milk
1 carrot
2 stalk celery
1 leek
2 parsley stalks
1/4 cup parsley
125grams can corn kernels
1 pinch pepper, for seasoning
500grams freshwater Bassa fillets
1 bay leaf
400grams tub mashed potato
1 pinch pink salt ground, to taste

Nutrition per serving

20% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Place fish fillets into a saucepan. Wash leek to remove grit and roughly chop the green top. Roughly chop 1 celery stalk and add to pan with leek, parsley and bay leaf. Pour over milk and slowly bring to the boil over a low heat. Simmer for 3 minutes, cover and remove from heat. Cool for 5 minutes.

Step 2 of 4

Meanwhile, finely chop the white part of the leek, remaining celery and the carrot. Remove fish from milk and roughly flake, discarding any bones. Cover and set aside. Strain milk and discard vegetables. Wash pot and return to the stove.

Step 3 of 4

Melt butter and add chopped vegetables. Stir in flour and cook for 1 minute. Remove from heat and gradually stir in strained milk. Bring to the boil and stir until thickened. Season with salt and pepper. Remove from heat and stir in fish, corn and parsley.

Step 4 of 4

Preheat oven to 200°C. Spoon mixture into 4 ovenproof dishes. Cover with mashed potato and bake for 10 minutes, until potato is golden and heated through.