LFHW Luxury Seafood Chowder & Fish Pie | Love Food Hate Waste Wales

Luxury Seafood Chowder & Fish Pie

The Batch Lady (Suzanne Mulholland)
45 - 60 mins

Two meals in one from the The Batch Lady, follow the steps below to save time, reduce food waste and have 2 family meals planned for the week (or months) ahead.

Luxury Seafood Chowder
1 cup (115g) frozen, chopped onions
1 1⁄2 tbsp plain flour
4 cups (960ml) vegetable or fish stock
300g baby new potatoes, halved
1 1⁄4 cups (300ml) whole milk
1⁄2 cup (120ml) double cream
1 cup (140g) frozen sweetcorn
1 cup (155g) frozen peas
600g fresh fish pie mix
1 small pack fresh dill, leaves, finely chopped (optional), to serve
salt and freshly ground pepper
Luxury Fish Pie
400g fresh fish pie mix
1 cup (140g) frozen sweetcorn
1 cup (155g) frozen peas
1 small pack fresh dill, leaves finely chopped
11⁄2 cups (360ml) double cream
425g (about 1 1⁄2 packs) ready-made mashed potatoes
Heat a splash of oil in a large pan over a high heat, then add the onions and cook for 1 minute, stirring continuously, until softened. Add the flour to the pan, stir to combine with the onions, then pour in the stock.
Add the potatoes to the pan and season to taste. Bring the stock to a boil, then reduce the heat to a simmer and leave to cook for 10–12 minutes, until the potatoes are just tender.
Once the potatoes are cooked, add the remaining ingredients to the pan, stir to combine and leave to simmer for 5–6 minutes, until the fish has cooked through.
TO SERVE: Ladle the Chowder into serving bowls and serve hot, sprinkled with fresh dill and with fresh crusty bread or cheese scones alongside.
TO FREEZE: Leave the Chowder to cool completely, then ladle into a labelled, freezer or soup bag, removing as much air as possible from the bag as you seal it. Transfer to the freezer and freeze flat for up to 3 months.
TO COOK FROM FROZEN: Remove the Chowder from the freezer and allow to defrost completely in your fridge, then transfer to a pan over a medium heat until piping hot. Serve as described.
Put the fish mix, sweetcorn and peas in the base of a large baking dish and sprinkle over the dill. Pour over the cream and give everything a stir to combine.
Spoon the mashed potatoes over the fish mixture, then spread over the top with a spatula or palette knife to form an even layer.
TO COOK: Cook the pie on an oven preheated to 200°C/400°F/gas mark 6 for 30 minutes, until bubbling and golden.
TO FREEZE: Cover the pie with a lid, or wrap in a layer of clingfilm followed by a layer of foil, then label and freeze flat for up to 3 months.
TO COOK FROM FROZEN: This can be defrosted or cooked from frozen. If defrosted, cook as described left. If cooking from frozen, increase the cooking time to 1 hour, covering with foil if the top starts to catch.