Enjoy this open dairy-free fish pie, packed with awesome ingredients, delicious low carbs, and gluten-free dish that I am sure once you make it, it will become a regular.
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 add the olive oil, chopped onions, and leek, and sautee those for 5 min or so. Add the green beans, the chopped carrots, the courgettes, celery stalks, and the sweet potato chopped into small cubes, add 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 milk and cook for a good 8-10 min stirring a few times.
Add the plant-based cream, and nutmeg and cook on low heat for 5 min.
Add a dollop of coconut yogurt, and a generous sprinkle or two of freshly chopped herbs, and serve. Enjoy!
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. ½ red pepper can be an amazing addition if you have and like it. Just cut it into small cubes and add them.Delicious! Enjoy!