Batch cooking: Fish pie mix

Over the past few weeks i have been experimenting with some batch cooking. The benefits of batch cooking apart from the most obvious one being efficiency of your precious time is also using ingredients that are fresh and that have not been in the fridge or veg box for a week losing all their precious nutrients. Also energy efficiency regarding oven use unless of course you have an oil fired range of some description in which case im very jealous.

Here i took 800g of fish pie mix and developed a fish pie with a pea and potato topping, fish cakes using the same pea and potato mix as a base and a chowder which may not be considered low in calories but was totally yummy and possibly a great way to encourage picky fish eaters to eat fish.

To begin gently poach the fish in milk (for a richer sauce you can use half and half milk and cream). I dont usually measure the milk but i just about cover the fish. Pop in a bay leaf and a good twist of black pepper and gently bring to a simmer. Allow to poach for approximately 3-4 minutes depending on the size of the chunks of fish. You dont want to overcook the fish as it will become rubbery and also remember that it will continue to cook while in the pie, cakes and chowder.

Strain the fish and keep the cooking liquid (milk) we'll use this later for the white sauce for the pie.

Simple fish chowder
2 people

Knob of butter
1/2 leek washed and finely sliced
200g potato cut into small chunks
250ml milk
50ml cream
150-200g fish
small tin of sweetcorn (optional)
chopped parsley or chives

Melt the butter gently and toss in the leeks, allow to sweat down slowly for about 7-10 minutes releasing all their sweet yumminess. Stir in the potato and you could also use some diced carrots if you wish too. Add the milk and cream, cover and simmer gently for about 15 minutes or until the potatoes are nice and soft but not mushy. Do not allow to boil over or the milk will split, give a little stir every so often.

Carefully remove any bones from the fish and break up into small flakes for younger mouths. When the potatoes are tender stir in the fish to heat it through and tip in the strained sweetcorn and herbs.
Spoon into bowls and savor the naughty heartiness.