Creamy fish pot pie

Delicious, easy and creamy fish pot pie!

Ingredients:
4 celery sticks, chopped finely
1 onion chopped finely
1 cup fish stock
1 knorr fish stock pot (not mixed with water)
400g cream cheese (I used arla lactose free)
300g mixed chopped veg (frozen)
650-700g MSC certified fish (hake, cod, haddock) cubed
2 puff pastry rolls (refrigerated)
6 tbsp plain flour
Olive oil

Preheat oven to 200C fan. Add a dash of olive oil and your onion into a large pot on a medium to low heat and stir until onions are clear. Add in celery and fry for a few minutes. Add in 1 cup fish stock and heat. Stir in cream cheese and second whole fish stock pot until completely melted. Add in your frozen veg and stir until veg begins to cook. Stir in flour and stir until thick and combined. Pour mixture into an oven dish (glass or ceramic), mix in your cubed fish, and cover with your puff pastry, trimming any excess. Poke a few holes in the top to ensure air can escape. Bake in the oven for 25-30minutes, until pastry on top is golden brown and fish is cooked. Leave for a few minutes to cool and then serve!

For me, buying fish with the MSC label means I’m helping to ensure that we have a lifetime of fish swimming in our oceans! Sustainable fish means sustaining resources that we may otherwise lose. Look for the blue @MSCintheuk label when shopping! You can make this recipe using totally MSC certified fish and contribute to saving our oceans and promoting safe practices in the fishing industries around the world! #choosethebluefish #seewhatittakes

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