Mexican Fish Pie - The Classic With A Smokey Twist
Here we've used Gran Luchito Smoked Chilli Paste to make a delicious smoky Mexican fish pie with haddock, cod, salmon and prawns.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gran.luchito.com.
Cooking tools:
- Chef's knife
- Cutting board
- Kitchen scale
- Skillet
- Whisk
- Measuring cup
- Measuring spoon
- Wooden spoon
- Dish
- Spatula
- Oven
- Stove
- Grater
- Mixing bowl
- Grill
- Serving bowl
- Plate
Ingredients
- 150g / 5 oz smoked haddock
- 150g / 5 oz salmon
- 150g / 5 oz cod
- 25g / 1 oz butter
- 25g / 1 oz plain flour
- 5 spring onions, roughly chopped
- 2 teaspoons Gran Luchito chipotle paste
- 1 medium carrot, sliced
- 400ml / 14 fl. oz milk
- 150g / 5 oz king prawns
- 100g / 3 1 / 2 oz frozen peas
- A handful of chopped parsley
- 150g / 5 oz Cheddar cheese, grated
- Salt
- freshly ground black pepper
- 1kg / 2lb 4oz Mexican Mashed Potato
- Mixed green salad, to serve
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