My mom has always been one of those cooks that can somehow always turn a few random ingredients of a practically empty kitchen cabinet into an amazingly tasty meal. She’s never been what you might call fancy kind of cook, theres never a real recipe, or special technique, or consistent method, its just sort of a feeling thing with her. An innate feminine skill to combine flavors of foods in whatever manor she feels like each time she steps into the kitchen. Its all about wholesomeness, heartiness, and (before she went dairy free) big lobs of butter. Sumptuous, would be a god word to describe her cooking I guess.
And so when she called me and my sister the other day to ask us to pick up some ingredients for dinner as there wasn’t really any food in the house apart from some hake filets, I informed her we had just left town and the only place I could pick something up would be at the village grocery store (where variety of quality products are rather scarce). She told me not to worry about it, that she would come up with something with what little she had in the house. And so we moseyed on home, knowing we’d have some mommy concoction of sorts for dinner.
I knew whatever she would make would be nice. It always is. But I didn’t expect it be anything exciting. But to our surprise we arrived home to the amazing combined smells of fish, white wine, garlic and fennel. She informed me she was making a hake and salmon fish pie, with mashed sweet potato topping for us and white potato topping for our Dad.
When I saw her throwing in a dash of Amaretto i knew it was gonna be a Mommy Classic!
And it was…. It was everything I’ve come to love about my Mom’s cooking. It is comforting, delicious and always feels like it’s nourishing ever little cell in my body from tip to toe.
So needless to say I requested the recipe to share with you all.
Its Gluten free, Dairy free & just straight up Yummy!
So here it is
MOMMY MARIE’S HAKE & SALMON PIE
**Note from Mommy : Thanks Nay for having me ad to your wonderful blog.
- 8-10 medium potatoes or 3 large sweet potatoes (i recommend the sweet potato, it was an amazing flavor combo with the fish)
- salt to taste
- pepper to taste
- 50 ml coconut oil
- 1 red pepper (diced)
- 1 large onion (diced)
- 4 carrots (diced)
- 3 stalks celery (diced)
- 2 leeks (diced) or another large onion
- 2 cloves garlic (crushed)
- 2 cups white wine
- splash of amaretto (optional but I recommend)
- 1 can wild pink salmon
- 2 large filets of hake
- 1 cup coconut milk (optional)
- 2 tblsp parsley (chopped)
- juice of 1 lemon
- Peel the potatoes and place into water to boil.
- When cooked put through a potato ricer or mash well
- Add the seasoning.
- Mix to a smooth consistency.
- Heat the coconut or oil of your choice or butter in a big pot and add the diced onion, carrot, celery, leek, pepper and garlic.
- Sweat until soft but do not brown.
- Add the white wine and amaretto, reduce for a few minutes.
- Add the seasoning.
- Add the mixed diced fish.
- When the fish is nearly cooked add the milk, parsley and lemon juice.
- Place the mix into dishes and pipe on the mash potato.
- Bake in the oven for 10 minutes until the potato goes golden brown.
- Garnish with fennel or parsley