I’ve noticed a chill in the air of evening lately. When the weather cools I start looking for warming comfort foods such as this Potato and Fish Pie. The problem with a lot of winter comfort foods is they are high in calories and fat. This Fish Pie recipe is surprisingly light. If you omit the optional puff pastry lid the recipe contains absolutely no butter or oil.
Why is that important I hear you asking? Just between you and me, I’m trying to lose a little bit of weight. A few kilo’s has very unkindly attached itself to my body. Thankfully we are coming into winter so I don’t need to getting into a bikini anytime soon. But, as is it may take me a little while to correct this issue I trying to eat lighter now. I figure that if all goes to plan I may be back in a bikini by next summer.
I know this sounds a little extreme, after all I only have a few kilos to lose. My problem is, I like my evening wine… or two and I don’t want to sacrifice eating out or trying new recipes. Basically I want to change none of my behaviours and still be able to rock a bikini.
My compromise, instead of making treats like the Giant Caramel Rolo Cookie and Nutella Fudge Brownie, I am going make more light and lean dishes. I will still make treats of course, but I will be concentrating on developing tasty, healthy, filling, low calorie recipes.
Even though this is a low calorie recipe, it is full of flavour! It has a lovely rich, chunky, seafood chowder consistency, and the garlic and dill adds so much to the sauce. If you wanted to skip the potato you could cook some brown rice and serve the fish chowder on rice for a high fibre alternative. This would also reduce your time in the kitchen.
- 1 leek sliced
- 250 gm chopped carrot
- 4 cloves garlic
- 2 tsp lemon zest
- 1/2 a lemon juice
- 1 1/2 Tbs Cornflour
- 2 cups no fat milk
- 1 1/2 cup fish stock campbell real stock brand
- 300 gm white fish fillets cubed
- 350 gm raw seafood marina mix (mixed seafood such as calamari green prawns, cubed salmon mussels etc)
- 1/2 cup dill chopped
- 1 kgs baby potato
- salt and pepper
- spray oil
Place whole potatoes in a saucepan and boil until tender.
In another large saucepan add the fish stock, leek, carrot and garlic and cook until softened.
Continue to cook until most of the liquid has evaporated.
Meanwhile mix 1/4 cup milk with the cornflour and reserve for later.
Add the remaining milk, seafood and lemon zest to the leek mixture.
Season with salt and pepper.
Once the seafood mixture is about to simmer add the cornflour mixture.
Stir the seafood until the sauce thickens and remove the saucepan from the heat.
Stir through the dill and lemon juice and check the seasoning.
Pour the seafood into either 4 individual serving dishes or one large heatproof dish.
Slice the potato thickly and arrange it on top of the fish pie.
Spray the pie lightly with olive oil.
Heat the grill/broiler.
Just before serving place the fish pie under the heat to brown the potato.
Serve with more dill and lemon
Optional serving suggestion is a square of puff pastry.
Before I dive into my skinny Fish Pie I have to ask a question. What do you do if you need to lose a few pesky kilo’s?
Oh and P.S: The calorie count for the pie doesn’t included the pastry. That’s a “no no” for me, although the family enjoyed dipping the pastry in the pie.