Fish, Fennel & Bacon Pie Recipe

Name: Fish, Fennel & Bacon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg boneless white fish fillet, cut into chunks; 2 tablespoons olive oil; 1 onion, finely sliced; 4 slices rindless bacon, chopped; 4 small fennel bulbs, cut into quarters; 100 g butter, plus extra; butter, to brown; 50 g plain flour; 400 ml milk; 200 ml light cream; 2 tablespoons parsley, chopped; 900 g potatoes, peeled, cut into cubes

Servings: persons

1 kg boneless white fish fillet, cut into chunks
2 tablespoons olive oil
1 onion, finely sliced
4 slices rindless bacon, chopped
4 small fennel bulbs, cut into quarters
100 g butter, plus extra
butter, to brown
50 g plain flour
400 ml milk
200 ml light cream
2 tablespoons parsley, chopped
900 g potatoes, peeled, cut into cubes

1
Preheat oven to 190C
2
Place fish in an 2.5 litre baking dish and season with salt and pepper.
3
Heat the oil in a medium saucepan.
4
Add the onion, bacon and fennel and cook over medium-low heat for about 10 minutes until softened but not browned.
5
Place on top of the fish.
6
Place half the butter, the flour, 300ml of the milk and the cream in a saucepan over low heat.
7
Whisk constantly until thick.
8
Season with salt and pepper.
9
Add the parsley and pour the sauce over the fish.
10
At the same time as cooking the onion mix cook the potatoes in a saucepan of boiling water until tender.
11
Drain, then mash with remaining butter and milk.
12
Season with salt and pepper, then use a fork to spread evenly over pie.
13
Dot with extra butter and bake on a baking tray in the oven for 40 minutes.

873

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 kg boneless white fish fillet, cut into chunks, 2 tablespoons olive oil, 1 onion, finely sliced, 4 slices rindless bacon, chopped, and more.

Yes, Fish, Fennel & Bacon Pie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish, Fennel & Bacon Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions