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Billingsgate Cobbler Fish Pie

Billingsgate Cobbler Fish Pie


4 - 5


Preparation: 25mins
Cooking time: 25 mins




  • 500g Aviko Hash Brown Bites (1 bag)
  • 1 tbsp vegetable oil
  • 150g button (baby) onions
  • 900g salmon and / or white fish, cut into large chunks
  • 200g frozen peas
  • 1 carrot, cut into large chunks
  • 50g small button mushrooms
  • 4.5 tbsp cornflour
  • 1 small  bunch of dill, chopped
  • 150 ml white wine
  • 200 ml  fish stock
  • 150 ml double cream
  • Seasoning


1. Heat oven to 160°C Fan Assisted/180°C/Gas Mark 4/ 350°F.
2. In a flame-proof casserole dish, heat the oil, cook the carrots and mushrooms then add the onions. Cook for about 5 minutes until starting to colour.
3. Add the fish and peas to the pan with the herbs; mix the cornflour with the wine and pour over the fish, add the stock, cream and seasoning.
4. Cover the pie mix neatly with rows of Aviko Hash Brown Bites to form a cobble effect.
5. Braise in the oven, for about 20-25 minutes.

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