This is a dairy-free, gluten-free fish pie. It can be simplified by missing out some of the ingredients such as the fennel, capers and peas if you don't have them. The kale is a must though as it gives some crispiness to a mushy pie - yum!
Remove kale leaves from stalks and bake for 45 mins on a low heat in the oven, drizzled with olive oil and a bit of salt.
Cook the potatoes in boiling salted water til tender, drain and rinse. Mash with some olive oil and coconut milk, adding salt, pepper and nutmeg.
Place the fish in a baking tray, lightly greased.
Heat the onion half in a pan with fish skin and fennel stalks (optional), along with the coconut oil. Add the bay leaves, salt and pepper. Simmer for a few minutes. Add the coconut milk and gently simmer for about 25 minutes to make a broth. Then sieve and return the broth to the pan adding the flour to make a paste.
Add the chopped fennel to the dish with the fish along with the capers and a little seasoning. Add the peas if you have any. Pour the sauce over the fish. Top with the mash. Cook for 45 mins at 180C and about 5 mins before the end add the crispy kale to top the mash.
600g pollack or other fish, chopped into bite-sized chunks
1/2 onion
25g coconut oil
1 fennel
2 bay leaves
400ml tin coconut milk
1 tbsp gluten-free plain flour
Small bunch of parsley, finely chopped
Small bunch of dill, finely chopped
1 tbsp of capers, drained and rinsed
Salt and pepper
200g frozen or fresh peas
For the mash topping:
1 kg of potatoes, peeled and chopped
4 tbsp extra-virgin olive oil
150ml coconut milk
Salt and pepper
Freshly grated nutmeg, to taste
For the kale:
200g kale
1/2 tbsp light olive oil