Try this Chunky Fish Pie recipe, or contribute your own.
Suggest a better description1. Preheat your oven to 200C/fan 180C/ gas 6. Boil the potatoes for 15-20 minutes, or until tender. Drain well and return to the pan. Add the vegetable stock and mash until fairly smooth. Season, stir, cover and keep warm.
2. Meanwhile, put 200ml of the fish stock in a large pan and add the onions, celery, carrots and leek. Bring to the boil, turn the heat to low and cook for 12-15 minutes, or until softened. Add the fish and prawns, stir well, season and transfer to a large shallow baking dish.
3. Mix the remaining fish stock with the quark, parlsey and garlic and add to the baking dish. Toss well. Spoon over the mashed potato and score with a fork. Bake for 25-30 minutes or until lightly golden. Add a twist of black pepper and serve with the steamed greens
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 97 | ||
Calories from Fat: 15 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 76.7mg | 24 % | |
Sodium 3723.2mg | 128 % | |
Potassium 419.4mg | 11 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 5.9g | ||
Protein 12.7g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 97
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