This warming fish pie is connected to the Waitā star. Waitā is associated with kai moana, food harvested from the sea. A true celebration to Aotearoa’s beautiful ika (fish), this pie is the perfect recipe to feed a crowd, especially during the colder winter months.
- Kia ono rīwai - 6 potatoes
- Kia rua kokonui noni - 2 tbsp oil
- Kia kotahi aniana mā - 1 white onion
- Kia kotahi rikiroa - 1 leek
- Tote me te pepa - Salt and pepper
- Kia rua kokoiti kumene - 2 tsp cumin
- Kia 15 karamu pāhiri Itariana - 15g Italian parsley, finely chopped
- Kia kotahi kapu pī tio - 1 cup frozen peas
- Kiri rēmana pīrahirahi - Lemon zest (of 2 lemons)
- Kia 70 karamu pata - 70g butter
- Kia hautoru kapu puehu parāoa - 1/3 cup flour
- Kia kotahi kokoiti huka - 1 tsp sugar
- Kia kotahi kokonui paura mahitete - 1 tbsp mustard powder
- Kia kotahi me te hautoru kapu miraka - 1 ¾ cup milk
- Kia haurua kapu kirīmi - ½ cup cream
- Kia 500 karamu ika - 500g fish (frozen, fresh, smoked, whatever you have. We used fresh 300g fresh fish and 200g smoked salmon)
- Waruwarutia ngā rīwai. Peel the potatoes, then cut them into pieces and put them on the boil.
- Add the noni to a pre-heated pan. Add the aniana mā and rikiroa.
- Whakatāwaratia ki te tote me te pepa. Season with salt and pepper. Add the kumene and pāhiri Itariana.
- Once the aniana and rikiroa are soft and caramelised, add the pī tio and kiri rēmana. Cook for a further couple of minutes and leave to the side.
- Add the pata to a pot and cook until brown and fragrant.
- Add the puehu parāoa, huka and paura mahitete. Stir on the heat until thick.
- Continue to whisk as you slowly add the miraka and kirīmi. Once thick add 2/3’s of the pea mixture in to the sauce.
- Drain the cooked rīwai, add a good knob of butter, a sprinkle of salt and pepper and add a dash of cream. Tūpenupenutia ngā rīwai - mash the potatoes. Fold through the remaining pea mixture.
- Cut the ika tio in to big chucks and place in the bottom of a casserole dish. Pour over the sauce and gently nestle it in. Cover with the rustic mash.
- Bake in a 170ºC fan forced oven for 40 minutes. Serve with garlic bread and your favourite vegetables.