Fish pie

Fish pie is a traditional British dish. The pie is usually made with white, often smoked, fish (for example cod, haddock or halibut) in a white sauce or chowder and often served with green vegetables such as peas or broccoli.

History

The origins of fish pie in Britain date back to the time of Henry I, when pies were a common feature of the English diet. The use of fish in pies became more widespread in the Middle Ages, when the church imposed strict rules about meat consumption during Lent.

Preparation

The main ingredients of a fish pie are whitefish, smoked fish, milk, butter, flour, onions and potatoes. The fish is cooked in a sauce made from the milk, butter, flour and onions. This mixture is then topped with mashed potatoes and baked in the oven until golden brown.

Variations

There are many variations of fish pie, including those that include prawns, hard-boiled eggs or cheese. Some versions also include a layer of spinach or other green vegetables beneath the potato topping.

Cultural significance

Fish pie is a popular dish in Britain, particularly in coastal areas where fresh fish is readily available. It is often served on Good Friday as a way of marking the end of Lent.

See also

• List of pies, tarts and flans
• List of seafood dishes
• British cuisine

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