Individual Creamy Chowder Pies

Ingredients:

• 500 g Freshwater Bassa Fillets
• 1 leek
• 2 sticks celery, roughly chopped
• 2 stalks parsley
• 1 bay leaf
• 2 cups milk
• 1 carrot
• 30 g butter
• ⅓ cup plain (all-purpose) flour
• 125 g corn kernels, can
• ¼ cup parsley, chopped
• 475 g mashed potato, (store bought, freshly made or leftover)

Directions:
1. Preheat oven to 200℃. Place a medium sized saucepan on a low heat.  Season the fish on both sides with salt & pepper and add to the pan.

{season fish}





2. Cut the leek in half lengthways and wash to remove any grit. Roughly chop the green part only and add it to the saucepan.  

{slice leek in half legthways}



{grit}



{roughly chop green part only}

3. Roughly chop 1 STALK of celery and add to the pan with the parsley stalks and bay leaf. Pour the milk over the fish and slowly bring to the bool. Simmer for three minutes, cover and remove from heat. Cool for 5 minutes.

{celery, parsly leek and bay}

4. Meanwhile, finely chop the white part of the leek, remaining celery and the carrot. (I did this in the food processor). Using a slotted spoon, remove the fish from the milk to a large plate and roughly flake, discarding any bones. Cover and set aside. Strain milk into a glass jug and discard cooked vegetables. Rinse pot and return it to the stove.

5. Melt butter over a medium/high heat add the chopped vegetables. Stir in the flour and cook for one minute. Remove from heat and gradually stir in the milk. Bring to the boil and stir until thickened. Season with salt and pepper. Remove from heat and stir in fish, corn & parsley.

6. Spoon fish mixture into four ovenproof serving dishes. Top with mashed potato and bake for 10 minutes until potato is golden and heated through.

(Serves 4)

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