Sunday, 2 July 2017

Fish Pie

Carole's chatter: Smoked fish pie

I should cook with smoked fish more often.  It always turns out tasty.


Smoked Gem Fish
Arborio rice
Salt & Pepper
Nutmeg – small amount
Fish Sauce (1 tsp)
Lemon juice (a tsp or so)
Evaporated milk – ½ can (but I would recommend the whole can)
White wine – ½ glass
Grated cheese


Heat your oven to a moderate heat.

Defrost your chopped spinach and cut up the tomatoes.

Oil a baking dish – in my case a lasagne dish – put the spinach and tomatoes into it.

Flake the smoked fish and pop it in too.

Cook the rice and drain it before adding it to the dish and mixing.

Pour the evaporated milk, wine and lemon juice over the top.

Sprinkle lashings of grated cheese on top followed by some breadcrumbs.

Finish off with some knobs of butter.

Then bake for about 35 minutes in a moderate oven.

This was very tasty but a tad dryer than I expected.  The rice does soak up the liquid so when I reheated the leftovers I added more milk.


  1. My grandfather loved smoked fish. This dish looks great.

  2. I haven't heard of gem fish. I wonder if it's called something else in Florida? I like this recipe! We use to make a fish version of shepherds pie, called it shaker pie. Good recipe, Carole.

  3. I'm not familiar with this kind of fish, but your recipes sounds wonderful.

  4. This comment has been removed by the author.


Your comments are most welcome. Cheers