Layered Fish And Potato Pie With Saffron Leeks

Name: Layered Fish And Potato Pie With Saffron Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g potatoes, peeled and cut into 5mm slices; 100 g butter; 400 g leeks, cleaned halved lengthways and cut into half moon slices; 1 pinch saffron thread; salt & fresh ground pepper; 1/2 lemon, juice of; 450 g firm white-fleshed fish, cut to same thickeness and size as potato slices; 2 tablespoons chicken stock or 2 tablespoons water; 2 slices white bread; 2 tablespoons finely chopped parsley; 1 large garlic clove, peeled, roughly chopped; 1 lemon, zest of

Servings: persons

450 g potatoes, peeled and cut into 5mm slices
100 g butter
400 g leeks, cleaned halved lengthways and cut into half moon slices
1 pinch saffron thread
salt & fresh ground pepper
1/2 lemon, juice of
450 g firm white-fleshed fish, cut to same thickeness and size as potato slices
2 tablespoons chicken stock or 2 tablespoons water
2 slices white bread
2 tablespoons finely chopped parsley
1 large garlic clove, peeled, roughly chopped
1 lemon, zest of

1
Preheat oven to 200c.
2
Bring a pan of water to the boil add the potato slices, return to the boil and and parboil for 3 minutes.
3
Melt a third of the butter in a seperate pan over medium high heat; add the leeks and saffron, season with salt and pepper. Cover and sweat the leaks over medium heat for 10 minutes or until soft, add the lemon juice and set aside.
4
Meanwhile, grease an ovenproof dish with some of the butter. Season the fish and potatoes with salt and pepper.
5
Place half the potatoes in the greased dish, then half the fish, all the leeks, another layer of fish and lastly the rest of the potatoes overlapped across the top.
6
Sprinkle over water or stock, cover with foil and bake for 15 minutes.
7
Meanwhile process bread, garlic, parsley and zest until mixture resembles medium-fine crumbs.
8
Remove foil from fish dish top with breadcrumb mix, dot with remaining butter.
9
Return to oven uncovered and bake for 12 to 15 minutes or until crumbs are golden brown.
10
Serve pie with vegetables or simple green or tomato salad.

416

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.

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: 450 g potatoes, peeled and cut into 5mm slices, 100 g butter, 400 g leeks, cleaned halved lengthways and cut into half moon slices, 1 pinch saffron thread, and more.

Yes, Layered Fish And Potato Pie With Saffron Leeks 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!