Jo’s Fish Pie (serves 4)

Jo’s Fish Pie (serves 4)

Not your usual fish pie but my spin on it. I took some wild caught cod and wild caught shrimp and cooked them in oil and lemon juice. For the sauce I took 1 dry US pint/8 oz grape tomatoes and some cloves of garlic tossed in olive oil and roasted in the oven, then whizzed in food processor. To the sauce I added some wilted spinach and then poured it over the fish (cut into bite size pieces) and shrimp. Then I topped it with mashed potatoes or omit them and eat the dish without.

The tomato sauce is so easy and so delicious and you can use it any time you need a tomato sauce. It’s not even really cooking – you just tip the tomatoes and whole cloves of garlic into a roasting dish and pour over some olive oil (I also added in the juices from the fish. It comes out of the food processor very creamy. It is my ‘go to’ tomato sauce (maybe I could just add veg. broth/stock and maybe some herbes de Provence and it would be a great soup or maybe…). I added in the juices from the fish.

1/2 pound of (wild caught) cod – cut into bite size piece when cooked

8 (wild caught) shrimp (UK – these are large prawns)

Juice of 1 lemon

1  tbsp. extra virgin olive oil

Salt and freshly ground black pepper

Place cod and shrimp in an oven proof dish, pour over lemon juice and oil and season with salt and freshly ground black pepper. Cover dish with aluminum foil and cook in oven for around 15 minutes (if shrimp are frozen de-frost first – best in a pan of warm water). Drain fish juices into tomato sauce in the food processor.

1 dry US pint of grape/cherry tomatoes

3 large cloves of garlic – peeled but whole

1 tbsp. extra virgin olive oil

Salt and freshly ground black pepper

Place tomatoes, garlic and oil and add a little salt and freshly ground black pepper

Roast in oven for 30 minutes and then place in food processor along with juices from fish/shrimp.

5oz fresh, baby spinach

Rinse spinach and place in pan/skillet and cook until wilted.

Potatoes – mashed with extra virgin olive oil.

Place fish/shrimp in an ovenproof dish, pour over tomato sauce, add wilted spinach and top with mashed potatoes (or omit mashed potatoes and just enjoy the fishy dish.


My Mother’s Prawn Cocktail (serves 4)

My Mother’s Prawn Cocktail (serves 4)

I arrived at my parent’s house in the UK to be greeted by this delicious version of prawn/shrimp cocktail served in a lovely, delicate, antique china soup bowl (but it would also look pretty in a glass). Very simple to prepare and light to eat as the traditional Marie Rose mayonnaise sauce is replaced with a classic French dressing involving a dollop of Dijon mustard and garlic to the oil and vinegar. If possible use prawns, otherwise chop up the shrimp (and try to get the domestic, wild shrimp if possible – I give a wide berth to those farmed in China/Thailand, etc).

Lettuce – finely shredded (use as much as you like)
2 x avocados – diced
Prawns – enough to balance the other ingredients

Combine ingredients in a bowl and pour over vinaigrette, then place in individual serving dishes.


1 good teasp. Dijon mustard
1 clove of garlic – minced
1 tbsp. red wine vinegar
3 tbsp. extra virgin olive oil
Salt and freshly ground pepper

Place vinegar to mustard and garlic in an old jar with a lid and whisk well with a mini whisk (fork will do otherwise).
Add olive oil and seasoning to jar. Put lid on and shake so dressing emulsifies.

**Little Known Food Fact**
Be careful where you source your prawns/shrimp.
Many farmed shrimp come from countries such as China, Thailand, etc.
The shrimp are densely farmed, hence they swim in their own poop.
Shrimp have quite a high mortality rate, hence antibiotics are administered. Some of these are illegal or banned in the US.
Toxic chemicals are used to clean the ponds too.