Dairy-free fish pie with crispy kale | Sainsbury`s Magazine

Ingredients

• 400g undyed, line-caught smoked haddock, skin on
• 2-3 medium salmon fillets, skin on
• 350g cod or other white meaty fish, skin on
• ½ onion
• 25g coconut oil (or goat butter), plus extra for greasing
• 1 large fennel bulb
• 2 bay leaves
• 175ml dry white wine
• 1 x 400ml tin coconut milk
• 1 tbsp gluten-free plain flour
• 28g flat-leaf parsley, roughly chopped
• 15g dill, finely chopped
• 60g capers, drained and rinsed
• a pinch of sea salt
• 200g frozen or fresh peas
• about 900g floury potatoes, peeled and cut into equal pieces
• 3-4 tbsp extra-virgin olive oil
• 150ml coconut milk
• a good pinch of sea salt
• 200g kale
• ½ tbsp light olive oil