Fish crumble pie recipe

This fish crumble pie is the perfect fish pie alternative - and just as delicious. 

We've used fresh haddock in this fish crumble (opens in new tab) pie. Topped with a crumble mixture made from butter, oats, and fresh parsley. While haddock crumble is traditionally an autumnal recipe, but it can be served all year round. We suggest making these crumbles in individual dishes and serving them piping hot with a side of green salad or vegetables. Healthy and delicious, this haddock crumble is the perfect way to finish an evening.

Ingredients

• 300ml (½ pint) skimmed milk
• Approximately 250g packet smoked haddock
• 1 onion, peeled and chopped
• 125g (4oz) frozen peas
• 2 tablespoons cornflour
• Salt and freshly ground black pepper

For the topping:

• 2 level tablespoons plain flour
• 10g (1⁄3oz) butter
• 2 level tablespoons coarse oats
• 2 tablespoons chopped fresh parsley

Method

1. Set the oven to Gas Mark 6, or 200°C.
2. Pour the milk into a pan and bring it to the boil. Remove the pan from the heat and leave the fish to cook in the hot milk for 3-5 minutes, or until it is just cooked, then use a slotted spoon to lift the fish out of the pan.
3. If the fish has any skin, peel it away from the flesh and discard it. Break the fillets into flakes and divide between 2 ovenproof dishes.
4. Place the pan with the milk over a low heat and add the onion, and simmer gently for about 10 minutes, or until the onion has softened, stirring the mixture regularly so that it doesn’t stick to the base of the pan.
5. Add the peas and simmer gently for about 5 minutes.
6. Mix the cornflour with 2 tablespoons water and add it to the pan, then stir well so that the sauce doesn’t become lumpy as it thickens. Simmer for 1-2 minutes, then season to taste. Pour the sauce over the fish in the ovenproof dishes.
7. To make the topping: Tip the flour into a bowl and rub in the butter. Work the mixture until it starts to clump together, then stir in the oats, parsley and salt and pepper. Divide the mixture between the ovenproof dishes. Place the dishes on a baking sheet and cook in the oven for 25-35 minutes, or until the topping is a light-golden colour and the filling is bubbling. Remove the crumbles from the oven and serve them immediately with salad or steamed green vegetables.

Top tips for making fish crumble pie:

This recipe is also good made with king prawns instead of haddock.

You might also like:

Sausage crumble

Vegetable crumble

Cheese crumble (opens in new tab)