Fish, Fennel And Bacon Pie

Dive into the tasty mashed potato topping to discover the delicious blend of flavours hidden inside this family pie.

The ingredient of Fish Fennel And Bacon Pie

• 1kg boneless white fish fillets cut into chunks
• 2 tbsp olive oil
• 1 onion finely sliced
• 4 rashers good quality rindless bacon chopped
• 4 small fennel bulbs cut into quarters
• 100g butter plus extra to brown
• 50g plain flour
• 400ml milk
• 200ml thin cream
• 2 tbsp chopped flat leaf parsley
• 900g desiree or pontiac potatoes peeled cut into cubes

The Instruction of fish fennel and bacon pie

• preheat oven to 190u00b0c
• place fish in an 2 5 litre baking dish and season with salt and pepper heat the oil in a medium saucepan add the onion bacon and fennel and cook over medium low heat for about 10 minutes until softened but not browned place on top of the fish
• place half the butter the flour 300ml of the milk and the cream in a saucepan over low heat use a small whisk to whisk constantly until thick season with salt and pepper add the parsley and pour over the fish
• cook potatoes in a saucepan of boiling water until tender drain then mash with remaining butter and milk season with salt and pepper then use a fork to spread evenly over pie
• dot with extra butter and bake on a baking tray in the oven for 40 minutes

Nutritions of Fish Fennel And Bacon Pie

fatContent: 500 466 calories
saturatedFatContent: 31 grams fat
carbohydrateContent: 16 grams saturated fat
sugarContent: 24 grams carbohydrates
fibreContent: 9 grams sugar
proteinContent: n a
cholesterolContent: 31 grams protein
sodiumContent: 141 milligrams cholesterol

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