Wildfoods - September 2009

Skipper’s fish pie

Skipper's fish pie

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For many years NZ Fishing News ran a recipe column featuring easy-to-cook meals suitable for the boat, bach, caravan or campsite.

In conjunction with Spot X Publications, the magazine is starting up the column again, and seeking input from readers. But it doesn’t end there. Editor Grant Dixon is also compiling a Wildfoods cookbook that will be on sale prior to Christmas, providing another opportunity for readers to have their favorite recipes shared with a wider audience.

“The recipes need to be relatively simple, using ingredients readily available in most supermarkets or greengrocery stores,” Grant says.

The book will reflect the wide diversity of fish and game available in New Zealand, and gives NZ Fishing News readers an opportunity to have their favourite meal published in either the magazine or Wildfoods.

“We have many of the common species covered, and while we welcome recipes including them, we are specifically looking for the following: dogfish, elephant fish, flounder, frostfish, gemfish, kahawai, kina, maomao, marlin, parore, paua, piper, red cod, red snapper, salmon, stingray, tarakihi, trevally, trumpeter, warehou, whitebait, Canada geese, venison, chamois, goat, pukeko, rabbit, quail, pheasant, swan, tahr, wallaby, muttonbird and wild pig.

The recipes should be laid out starting with a name, followed by a list of ingredients, then the method. The latter should also include any tips in preparing the meat/fish for cooking. Follow the style used in this month’s recipe.

It would also be very useful if you have an image/photo of the dish produced, and/or of the fish/game in question, so feel free to include these, too. If sending via email, the image should be at least 1MB in size to ensure good reproduction. Lastly, don’t forget to include your name, address and a daytime contact number.

Your entries can be sent via mail to ‘Wildfoods’ c/o NZ Fishing News, Box 12-965, Penrose, Auckland 1642, or email them to grant.dixon@fishnz.co.nz with ‘Wildfoods’ in the subject box.

Skipper’s fish pie
By Keith Ingram
This tasty smoked fish pie is a meal that all seafood eaters will love. The ingredients may be upped or reduced, allowing for a freedom of choice. After all what’s in a pie?
Ingredients
• 500g smoked fish
• Several mussels and prawns for ‘surprises’ (may be substituted with scallops, oysters, diced salmon etc)
• 1 cup mixed vegetables (carrots, peas and sweet corn)
• 1 small onion
• 3 eggs
• 2-3 large potatoes and/or kumara
• 1.5 cups grated cheese
• 2/3 litre of milk
• Sprig of parsley
• 1 knob of butter for mashing
• Salt and pepper to taste
• 2-3 tbsp of corn flour to thicken.

Pull smoked fish apart, removing bones, skin and scales, and place in a pot.
Slice onion up and add to mixed veg. Nuke in microwave or steam until cooked. Add to fish in pot.
Add half a litre of milk until fish and veg reach ‘high tide’ mark (slightly covered)
Peel and boil the spuds/kumara until cooked, ready for mashing.
Place eggs in top of pot until hardboiled, remove and cool under water.
Once the spud and kumara are soft, drain, add a little milk, a knob of butter, a sprinkle of pepper, and mash until firm and creamy. Set aside.
Heat pot of fish until simmering, but not boiling. Add chopped parsley and seasoning to taste.
Continue to simmer for 10 mins and then thicken with cornflour until thick, creamy fish stew. Cook for 5 minutes, stirring to prevent burning, and set aside.
Peel and slice eggs lengthways into quarters, and chop mussels into smaller bits (if large, remove sinew)
Once everything is ready, take pie dish big enough to contain everything, and add half fish stew. Press chopped mussels and prawns into stew evenly over the dish. Add remainder of fish stew, allowing room for the spud topping.
Place the sliced eggs in positions of clock numbers and press in.
Cover by carefully spooning the mashed spud over the pie, spreading out to cover stew brew and goodies with a 10-15mm coating.
Sprinkle with a good covering of grated cheese, and cook in a 150-degree oven until cheese is melted and golden.
Serves 4 to 6. 

All recipes published on this page will see the contributor receive a 12-month subscription to NZ Fishing News. If published in Wild Foods NZ, the contributor will receive a copy of the book for their stocking before Christmas.

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