Name: Open fish pie with a coconut milk twist
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 500 g fish (17.5oz) ((mixed: white fish, salmon, smoked haddock) cubed); 1 onion (chopped); 1 leek (chopped ); 1/2 courgette (diced into small cubes or thin slices); 1 handful kale ( finely or roughly chopped); 2 medium potatoes ( or 1 extra-large); 1 small sweet potato (diced); 150 g green beans (5.3 oz) (chopped int small pieces ); 2 small carrots (diced); 2 stalks celery; 150 ml coconut milk ( 6.7 fl oz) (I always use low fat/light version); 100 ml double cream (3.3 fl oz); 2 tbsp creme fraiche (full fat); 1 tsp salt; 1 tbsp olive oil; 1/4 tsp pepper (freshly ground); 1/6 tsp nutmeg (freshly grated); 2 sprigs thyme (fresh and chopped); parsley (or chives (or both) to decorate)

Jump to Recipe

If you are looking for a great fish pie recipe that is quick to make, lower in carbs and fats and of course packed with goodness, look no further! This is exactly that!

A rectangular bowl filled with open fish pie

If you are a fish lover, I’m sure you would enjoy a nice fish pie from time to time as much as we do..... I don’t see why not, it is light, it is healthy and truly yummy.

I am sure everyone goes through some time crisis sometimes and whenever this happens so I don’t have that extra 30-40 minutes plus warming up time for baking or it is too hot outside to fancy putting an oven on or simply too tired for any fancy lengthy cooking.

How did open fish pie recipe emerge?

I came up with this simpler idea for a one-pot fish pie where the potatoes get incorporated, no baking, no mashing to do. Just throw everything in. You will end up enjoying a beautiful, flavoursome and so darn hassle, crust n’ mash free yet so tasty fish pie.

For this very reason, I call it open fish pie because obviously doesn’t have that mashed potato ‘roof’ and doesn’t need to go in the oven but only if you really insist n’ have that extra cooking time and you really fancy that, the trouble and the hassle then, of course, I can’t stop you, how could I? ;-))

Fish pie, a great way to hide veggies in

It is a great idea of incorporating or even hiding some spring, summer or autumn greens like kale, chard into our diet as the creaminess of this pie will mask those away and will go down very well especially with the little fussy munchers. They will ask for more!! You try.

This can be a real winner all year round, no matter if it is winter, spring, summer or autumn. This fish pie can make a perfect dinner, lunch or a party dish. It’s versatile and the beauty of it it's that you can use whatever veggies are in season or you may like or have in hand.

Other seafood recipes you may like :

Enjoy this superb and truly delicious fish pie recipe, dear fish and dear pie lovers!

Open fish pie with a coconut milk twist

Enjoy this open fish pie, packed with awesome ingredients, a delicious low carbs dish that I am sure once made, will become a regular.

5 from 36 votes

Print Pin Rate

Course: Dinner, Lunch, Main Dish

Cuisine: Mediterranean, Ramona's Cuisine

Keyword: fish, fish pie, low carbs, open fish pie

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Calories: 368kcal

Author: Ramona Sebastian

Cost: £4

Equipment

Ingredients

500 g fish (17.5oz) (mixed: white fish, salmon, smoked haddock) cubed
1 onion chopped
1 leek chopped
1/2 courgette diced into small cubes or thin slices
1 handful kale finely or roughly chopped
2 medium potatoes or 1 extra-large
1 small sweet potato diced
150 g green beans (5.3 oz) chopped int small pieces
2 small carrots diced
2 stalks celery
150 ml coconut milk ( 6.7 fl oz) I always use low fat/light version
100 ml double cream (3.3 fl oz)
2 tbsp creme fraiche full fat
1 tsp salt
1 tbsp olive oil
1/4 tsp pepper freshly ground
1/6 tsp nutmeg freshly grated
2 sprigs thyme fresh and chopped
parsley or chives (or both) to decorate

Metric - US Imperial

Instructions

Put some water in a pot and boil the potatoes for five minutes, just to get them started. Not the sweet potatoes though. Leave aside until ready to use them.
In a separate pot maybe a deeper frying pan put the oil, the chopped onions and leek and sweat for 5 min or so. Add the green beans, the chopped carrots, the courgettes, celery stalks and the sweet potato chopped into small cubes, the kale and cook for 8-10 min on medium heat stirring occasionally. Season well with salt, pepper and herbs of your choice, liking and availability.
Drain the potatoes of the water and add to the pie along with the fish cubes.
Add the coconut or the cow milk and cook for a good 8-10 min stirring a few times.
Add the double cream the nutmeg and cook on a really low heat for 5 min.
Serve hot and sprinkle some fresh herbs.

Notes

1. The fish mix you could use - it depends on when exactly in the year you cook the pie, but in principle, use nice and seasonal fish. The smoked fish one should never be missed/omitted as it is the whole taste that adds to this recipe.

2. If you don't have green beans you may replace those with garden peas which can be either frozen or fresh.

3. 1/2 red pepper can be an amazing addition if you have and like. Just cut into small cubes and add it. Fish pie with coconut milk

Delicious!

Enjoy!

Nutrition

Tried this recipe?Mention @ramonas.cuisine or tag #ramonascuisine!

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Comments

Brian Jones says

March 10, 2018 at 2:59 am

That sounds delicious and very refreshing to see a fish pie without cheese, I love cheese but cheesy fish is definitely not my thing, I bet this tastes fantastic!

- Ramona says
  
  March 10, 2018 at 4:52 pm
  
  Thank you Brian, yes indeed, I cannot agree with you more - I love both cheese and fish but they should never get married 😉
  
Meymi-Pastry and Beyond says

March 10, 2018 at 7:02 am

This open fish pie looks delicious and healthy with all the veggies you use!

- Ramona says
  
  March 10, 2018 at 4:53 pm
  
  Thank you Meymi - I am really glad you like the recipe 😉
  
Catherine Brown says

March 10, 2018 at 1:51 pm

Mmmmm, this looks truly scrumptious! and full of all kinds of good things! I need to make this soon. 😉

- Ramona says
  
  March 10, 2018 at 4:55 pm
  
  Hi Catherine and thanks for stopping by. I so agree with you - it is a truly scrumptious recipe that is so worth trying, let me know how you have found it 😉 xx
  
Deanne Frieders says

September 08, 2019 at 5:46 pm

Mmmmm, this looks so fresh and delicious! I'm excited to have it in my meal plan for the week!

- Ramona says
  
  September 12, 2019 at 12:19 pm
  
  Thanks Deanne - I am sure you will love it.
  
Gingey Bites says

September 10, 2019 at 7:37 am

There are some really lovely things in this pie so I'm sure it tastes delicious. I like the coconut cream twist too. A little different. Will give it a try!

- Ramona says
  
  September 12, 2019 at 12:20 pm
  
  Oh, it really does, I am sure you will love it!
  
Tayo says

September 15, 2019 at 8:56 pm

I love all the ingredients used in this recipe! I have some coconut cream in my pantry I haven't used and will definitely be trying it with this.

- Ramona says
  
  September 18, 2019 at 4:58 pm
  
  Thank you so much Tayo,
  Let me know how you liked it ☺️