A Bite To Eat With Alice: Eddie Perfect fish pie

Australia Broadcast Center

22-04-2025

When Eddie Perfect is in the kitchen, Alice knows it's time for a dish that delivers comfort, flavour and a little bit of fun.
The key to a perfect fish pie? A mix of fresh white fish, smoked cod and prawns, for layers of flavour and texture.
(
ABC TV: Wesley Mitton
)
This 'Perfect' fish pie is a rich and creamy classic, packed with tender white fish, smoky cod and sweet prawns, all wrapped in a velvety, herb-infused sauce.
A rich and velvety white sauce forms the base of the perfect fish pie — don't skip the nutmeg for that extra depth of flavour.
(
ABC TV: Wesley Mitton
)
Topped with golden, flaky puff pastry, it's a guaranteed crowd-pleaser. Whether you're making it for a cosy family dinner or a special occasion, this pie is the ultimate warm and satisfying dish (just don't forget to get creative with your pastry decorations).
Let the filling cool slightly before adding the pastry — this helps prevent a soggy base and ensures a crisp, golden topping.
(
ABC TV: Wesley Mitton
)
Tips
Check the roux by smell:
You'll know your roux is ready when it starts to smell like freshly-baked cookies — this means the flour is cooked and won't taste raw.
Prevent a skin on the sauce:
Cover the white sauce with baking paper while it cools, to stop a skin from forming and keep it smooth.
Swap the fish:
You can use any firm white fish in this recipe, so feel free to substitute based on what's fresh or available.
Save your pastry offcuts:
Any leftover pastry trimmings can be rolled into a ball and frozen for later use — perfect for future pies or small pastries!
This recipe appears in A Bite to Eat with Alice, a new nightly cooking show
and weeknights at 5pm on ABC TV.
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Preheat the oven to 180°C (200°C conventional).
Stick 1 clove into each onion chunk and place in a small saucepan. Add the milk and bay leaves. Bring to a gentle boil, then reduce heat to low and simmer for about 8 minutes. Strain the cooking liquid into a clean bowl, reserving milk and discarding solids.
Melt the butter in a large saucepan over a low heat. Add the flour and cook, stirring for 1—2 minutes, until the flour smells like cookies. Add reserved milk and cook, stirring until the mixture starts to thicken. Add cream and simmer for 5 minutes. Rasp in the nutmeg, add the herbs, then season with salt and pepper. Remove from the heat and allow to cool for 10 minutes on the bench. Once cooled gently stir through the fish, smoked cod, prawns and eggs. Transfer the fish mixture into a baking dish 22x27x5cm.
Place a single large piece of pastry over the filling to cover the fish mixture, then use a fork to press around the edge of the dish to seal. Cut off any excess pastry and make shapes with it to decorate the pie (anything aquatic welcomed and encouraged). Cut 2 slashes in the top of the pie for steam. Brush pastry with egg and bake for 25 minutes, or until pastry has risen and looks golden.