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Nerys' Take On Delia's Luxury Fish Pie Recipe

Looking for an easy Nerys' take on Delia's luxury fish pie recipe? Learn how to make Nerys' take on Delia's luxury fish pie using healthy ingredients.

Submitted by nemp

Makes 9 servings

Nerys' take on Delia's luxury fish pie

Recipe Ingredients for Nerys' take on Delia's luxury fish pie

2 lbs Seafood Mix
1/2 lb swai
5 fl oz dry white wine
10 fl oz water
1 Stock Cubes
1 tsp bay leaf
2 oz margarine
2 oz plain flour
2 tbsp Almond Milk
1 tsp Dill Weed, Dried
1 Pepper, Black
1 tsp Capers, Canned
2 lb potatoes
2 oz butter, melted
2 oz (Cheddar cheese, finely grated

Recipe Directions for Nerys' take on Delia's luxury fish pie

  1. This recipe is taken from Delia Smith?s Winter Collection and The Delia Collection: Fish. It has also appeared in Sainsbury's Magazine (Guide to Fish Cookery

  2. Method

  3. First of all, prepare the potatoes by scrubbing them, but leaving the skins on. As they all have to cook at the same time, if there are any larger ones cut them in half. Then place them in a saucepan with enough boiling, salted water to barely cover them and cook them for 12 minutes after they have come back to the boil, covered with the lid. Strain off the water and cover them with a clean tea cloth to absorb the steam.

  4. Meanwhile, heat the wine and fish stock in a medium saucepan, add the bay leaf and some seasoning, then cut the halibut in half if it's a large piece, add it to the saucepan and poach the fish gently for 5 minutes. It should be slightly undercooked. Then remove the fish to a plate, using a draining spoon, and strain the liquid through a sieve into a bowl. Now rinse the pan you cooked the fish in, melt the butter in it, whisk in the flour and gently cook for 2 minutes. Then gradually add the strained fish stock little by little, whisking all the time. When you have a smooth sauce, turn the heat to its lowest setting and let the sauce gently cook for 5 minutes. Then, whisk in the crème fraîche, followed by the cornichons, parsley and dill. Give it all a good seasoning and remove it from the heat.

  5. To make the rösti, peel the potatoes and, using the coarse side of a grater, grate them into long shreds into a bowl. Then add the capers and the melted butter and, using two forks, lightly toss everything together so that the potatoes get a good coating of butter. Now remove the skin from the white fish and divide it into chunks, quite large if possible, and combine the fish with the sauce.

  6. Next, if you're going to cook the fish pie more or less immediately, all you do is add the raw scallops and prawns to the fish mixture then spoon it into a well-buttered baking dish. Sprinkle the rösti on top, spreading it out as evenly as possible and not pressing it down too firmly.

  7. Then, finally scatter the cheese over the surface and bake on a high shelf of the oven for 35-40 minutes.

  8. If you want to make the fish pie in advance, this is possible as long as you remember to let the sauce get completely cold before adding the cooled white fish and raw scallops and prawns. When the topping is on, cover the dish loosely with clingfilm and refrigerate it until you're ready to cook it. Then give it an extra 5-10 minutes' cooking time.


Fish, Main Dish

Nutrition Facts
Serving Size 305.8g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 9% Vitamin C 37%
Calcium 12% Iron 28%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • Low in sugar
  • High in vitamin C
  •   Bad points
  • High in saturated fat
  • High in cholesterol
  • Contains alcohol
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