On the Rocks Fish Pie – Spicy fish pie with a filo topping

filo fish pie

Sure, a fish pie usually has mashed potato and a creamy sauce (and we love those also), but sometimes it’s good to mix it up. Here we have added a touch of smokiness, roasted peppers and chorizo and topped with crispy filo pastry.

Hake works well in this, as it carries the spanish inspired flavours, but has enough firmness that it doesn’t fall apart. It’s in the same family as cod, but has a slightly softer texture and smaller flake. Just make sure you look for the MSC label to ensure it is sustainable.

We served this pie up at a London supper club, with piles of hasselback potatoes and green veg – it works well for feeding a crowd.

filo fish pie 2

Ingredients (serves 4):

  • One large onion
  • Three large peppers (mixed colours)
  • 100g cherry tomatoes
  • 150g cooking chorizo
  • 500ml passata
  • 400g firm white fish (we used hake)
  • 250ml fish stock made with one fish stock gel
  • Pinch of saffron
  • 1/2 a teaspoon of smoked paprika
  • Salt and pepperTo serve
  • 400g new potatoes
  • 400g tenderstem broccoli (or alternative green veg dependant on what is in season)Anchovy butter
  • Four anchovy fillets
  • 50g unsalted butter
  • 25g chopped parsley
  • Juice and zest of ½ a lemon


  1. Preheat the oven to 180c. Finely chop the peppers and place in a baking tray with the cherry tomatoes and a teaspoon of olive oil.
  2. Chop the potatoes by placing on a ridged plate and slicing down in thin slices, but never going all the way through. The plate should stop this.
  3. Once all the potatoes are done place in another baking tray with a teaspoon of olive oil and salt and pepper. Roast for 30 minutes.
  4. Finely chop the onion and fry in 1/2 a teaspoon of olive oil in a large saucepan over a medium heat for 10 minutes.
  5. Then slice the garlic and chorizo and add to the pan and fry for a further five minutes.
  6. Add the passata and fish stock (made up) as well as the smoked paprika and saffron.
  7. Simmer with the lid off for 30 minutes. Once reduced to a thick sauce add the chopped fish (in chunks around one inch) as well as the tomatoes and peppers. Cover with a lid and simmer on a low heat for 10 minutes. Place into a pie/roasting dish.
  8. Take a filo sheet and brush with melted butter. Scrunch and add to the top of the pie. Repeat with four sheets per pie.
  9. Bake for 15 minutes and whilst this cooks steam your green veg.
  10. To make the anchovy butter put all of the ingredients into a small blender.
  11. Serve the pie alongside the roasted potatoes and steamed greens, topped with the anchovy butter.

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