Rupy's Fish Pie with Creamy Chickpea Sauce
Rupy ‘s shortcut fish pie cleverly replaces the traditional béchamel with a quick, mild, and full-of-fibre creamy sauce made by blending ...a tin of chickpeas with goat’s cheese and hot water. This simple recipe doubles up easily, so you can make one now and freeze one for later. Read more Rupy ‘s shortcut fish pie cleverly replaces the traditional béchamel with a quick, mild, and full-of-fibre creamy sauce made by blending a tin of chickpeas with goat’s cheese and hot water. This simple recipe doubles up easily, so you can make one now and freeze one for later.
points
protein
spices
points
protein
spices
NUTRITION PER SERVING (Read more)
Notes
To freeze, assemble up until the end of step 6. Cover and freeze for up to 3 months. Allow to defrost overnight in the refrigerator, then let sit out on the counter for 30 minutes to lose its fridge chill before baking as usual. (You may need to add several minutes to the cooking time).
points
protein
spices
Ingredients
Method
Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan.
Place the chickpeas, goat''s cheese and hot water into a blender. Blend until smooth and creamy. Add salt and pepper to taste.
Heat the olive oil in a large oven-proof frying pan over medium-high heat. Add the garlic and fennel with a light sprinkle of salt and pepper. Cook, stirring often, for 4-5 minutes, until softened.
Add the chard and cavolo nero and cook for 2-3 minutes, just until wilted.
Add the fish and chickpea sauce, stir to combine. Add more water if needed.
Mix together the breadcrumbs, herbes de Provence and olive oil. Sprinkle over the pan.
Bake for 25-30 minutes, until golden brown and bubbling. The fish should be opaque throughout. Allow to cool for 5 minutes before serving.
Notes
To freeze, assemble up until the end of step 6. Cover and freeze for up to 3 months. Allow to defrost overnight in the refrigerator, then let sit out on the counter for 30 minutes to lose its fridge chill before baking as usual. (You may need to add several minutes to the cooking time).
User comments (12)
Very creamy the chickpea and goat’s cheese works! I used leek, celery and spinach in the base of pie, delicious.
The breadcrumb too didn’t brown in the oven. Used a blowtorch in the end. Maybe a bit of Parmesan in the top and chopped parsley in the sauce would enhance the flavour. Overall tasty and quick. Thank you.
Loved this recipe! Surprisingly, my chef son couldn’t work out what the sauce was made of and was surprised when I told him! Thank you so much.
We loved this one! The children weren’t really into it. But adults found it delish!
Tasty but sauce was far too dry.
Delicious
Delicious, even my 3 year old ate it.
The ‘bechamel’-type sauce was a winner: I added more cheese and it was very tasty. I couldn’t really get along with the breadcrumb topping, as it made it quite dry, so would use potato next time.
Made with mixture of smoked haddock, salmon and cod.
Made breadcrumbs with sourdough
Excellent results
Found it a bit dry, but maybe I should have added more liquid. Probably wouldn’t cook it again.
I loved the bean and cheese sauce. I made a vegetable topping(Jerusalem artichokes and celeriac)to use up my veg box. It worked really well.
Absolutely delicious. I don't love a traditional fish pie because I'm not a fan of mash. The addition of goats cheese and crispy topping makes a much better twist