bohemianwanderer – If you enjoy fish pie, gnocchi, and spicy flavors, this recipe combines them beautifully. It also saves you 15 minutes by skipping the boiling and mashing of potatoes. This dish is ideal for those chillier summer nights when the temperature dips below 15°C.
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The recipe uses a creamy, spicy sauce made with rose harissa, cream cheese, and milk. You can choose your favorite white fish like cod or trout, or even add prawns for extra flavor. The fish gently poaches in the sauce, resulting in tender, flaky pieces that hold their shape. Frozen peas add color and freshness to the dish. Preparation takes only 15 minutes, with 20 minutes of cooking time, making it a practical option for busy households. It serves four and offers flexibility with fish choices and spice levels.
Replacing traditional mashed potatoes with gnocchi adds a modern touch and reduces prep time. The gnocchi cooks briefly in the harissa sauce, soaking up its flavors before topping the fish and peas. A sprinkle of cheddar cheese creates a golden, bubbling crust when grilled. This recipe provides a spicy, comforting alternative to classic fish pie. It balances heat from the harissa with creamy textures and fresh ingredients. The dish is perfect for anyone wanting a quick, impressive meal with a warm, inviting flavor profile.
Step-by-Step Preparation and Serving Tips
Start by combining milk, rose harissa, cream cheese, and sea salt flakes in a large saucepan. Whisk over heat until the cheese melts and the sauce is smooth. Bring it to a boil, then reduce to a gentle simmer to avoid boiling the fish. Add chunks of fish to the sauce and poach gently for 10 minutes. Add defrosted peas during the last two minutes to warm through. The fish should flake easily but remain in firm pieces when done. Using a slotted spoon, transfer the fish to a pie dish or roasting tin. Remove peas from the sauce and scatter them evenly over the fish. Bring the sauce back to a boil, then add the gnocchi. Cook for about two minutes until tender.
Hold a colander over the pie dish and pour the sauce through it, letting the liquid drain onto the fish and peas while the gnocchi stays in the colander. Stir butter into the gnocchi, then spread the gnocchi evenly over the fish. Preheat your grill to medium-high heat. Sprinkle grated cheddar cheese over the gnocchi layer. Grill for three to five minutes until the cheese melts and bubbles with a golden brown finish. Watch closely to prevent burning, as grill strength varies.
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Serve the pie hot, accompanied by a cold drink for a refreshing contrast. This dish suits casual dinners and special occasions where comfort and flavor matter. This recipe shows how simple ingredients transform into a delicious, spicy meal. It offers a modern take on fish pie with less prep time. Try it for your next cozy evening, and it might become a favorite in your recipe collection.
