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Cod salmon fish pie

📋Scallop, Shrimp, Salmon and Cod Fish Pie with a Mediterranean Twist

TThis fish pie is an inspiration from an Irish fish pie I had in Howth, near Dublin. The fish was fresh just brought into harbour by the fishing vessels and a Mediterranean flavour was added to the fish pie. So here it is: a mix of Atlantic fish with a Mediterranean twist. #yourguardianchef #seafoodrecipe #seafoodstew
Course Main Course
Cuisine British, Irish
Keyword fish pie, salmon cod scallops prawns pie, seafood pie
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Calories 414kcal


  • 7 oz peeled raw shrimps
  • 7 oz small size scallops
  • 11 oz fresh salmon
  • 11 oz fresh cod
  • 1 leek
  • 3 small carrots
  • 3 stalks of celery
  • 2 tbsp butter
  • 1/2 lemon zest
  • 1/2 cup white wine optional
  • salt & pepper

For the topping:

For the béchamel


Make the bechamel

  • Stir for 1 or 2 minutes the flour and the butter in a pan over low heat with a wooden spoon to create a white roux.
  • Remove from the heat and gradually add the warm milk making sure no lumps are formed.
  • Put back on the heat and bring to boil stirring constantly.
  • Lower the heat and keep steering, until it reaches the right consistency.
  • Add salt and nutmeg at the end.

Make the fish pie

  • Clean and cut all the vegetables in small pieces 
  • Stir fry the vegetables in the pan with butter at low heat, making sure they don’t burn.
  • Gently place the salmon and the cod cut in large cubes on top, adding salt and lemon zest.
  • After 2 minutes turn the fish gently making sure you don’t break it.
  • Add the scallop and the shrimps, cooking them lightly making sure they are still raw in the centre.
  • Add salt and béchamel, gently stirring all always making sure the fish does not break.
  • Add the white wine and finish simmer for 1 minute
  • Once is all mixed but still a bit raw, pour the mixture into a ceramic baking tray.
  • Cover the top with the bread crumbs and spread several swirls of butter so the top forms a nice crunchy top when cooked in the oven.
  • Put in the oven for 20 minutes at 180 C and serve hot.



  • Choose good quality fish either fresh or frozen
  • The fish should not break into small pieces, you need to have nice large chunky bites
  • Stir the fish very gently and the least possible otherwise you risk to break it
  • Make sure the seafood is not completely cooked before you put it back in the oven, the fish should never be overcooked.
  • You can use only cod and salmon if you cannot find large prawns or scallops
  • You can use other types of seafood as long as it is chunky
  • I do not top the breadcrumbs with mashed potatoes as I want to keep a nice crispy top


Calories: 414kcal | Carbohydrates: 20g | Protein: 35g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 183mg | Sodium: 720mg | Potassium: 713mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1260IU | Vitamin C: 4.3mg | Calcium: 177mg | Iron: 2.7mg