bohemianwanderer – If you love fish pie, gnocchi, and harissa, this recipe combines all three for a unique, comforting meal. It’s perfect for cooler summer nights when you want to eat outside but need something warming. This dish saves time by skipping boiling and mashing potatoes, replacing them with quick-cooking gnocchi. You’ll enjoy the spicy warmth of harissa-infused sauce paired with tender fish and creamy cheese. Ready in under 40 minutes, it serves four and makes a deliciously different fish pie.
Preparing the Harissa Cream Sauce with Fish
Start by combining 250ml of milk, 50g of rose harissa, 100g of cream cheese, and 1 teaspoon of sea salt flakes in a large saucepan. Turn the heat to medium and whisk constantly until the cream cheese melts smoothly into the sauce. Bring it to a gentle boil, then reduce heat to a bare simmer so only tiny bubbles appear on the surface. This gentle heat will poach your fish perfectly without breaking it apart. Add 260g chunks of cod and 260g chunks of trout into the sauce. Let them cook gently for 10 minutes. Add 150g of defrosted frozen peas in the last two minutes to warm through. The fish should flake softly with a fork but keep its shape intact.
Assembling the Fish and Peas in the Pie Dish
Use a slotted spoon to carefully transfer the poached fish pieces to a pie dish or small roasting tin. Scoop out the peas and spread them evenly over the fish. This layering keeps the peas from getting lost and adds a pop of color and sweetness to the pie. Return the harissa cream sauce to a boil in the saucepan. Next, add 500g of fresh or vacuum-packed gnocchi and cook them for exactly two minutes. The gnocchi will absorb some of the spicy sauce flavor while remaining soft and pillowy.
Creating the Gnocchi Topping with Butter and Cheese
Here comes the clever part: hold a colander over the pie dish and pour the harissa milk sauce through it, letting the sauce coat the fish and peas below. The gnocchi will stay in the colander. Stir 20g of salted butter through the hot gnocchi until melted and glossy. Then spread the gnocchi evenly over the sauced fish and peas in the dish. This method layers the components beautifully and saves the gnocchi from becoming soggy.
Finishing with a Cheesy Grill to Perfection
Preheat your grill to medium-high. Sprinkle 100g of grated cheddar evenly over the gnocchi layer. Place the dish under the grill and cook for 3 to 5 minutes until the cheese turns golden brown and bubbly. Keep a close eye on it, as grill intensity varies and you don’t want to burn the topping. Once ready, remove the pie from the grill and serve it hot. This spicy, creamy fish pie pairs wonderfully with a cold glass of white wine or a crisp beer, making it ideal for enjoying outdoors on those unexpectedly cool summer nights.
