We all need a little comfort

It has been a sh*t week, seriously, it has been one of those weeks when lots of things went wrong. That means lots of late nights at work, no family time and a lot of hugs needed. When the going gets tough, I want comfort food. 

Enter my comfort food 

Some foods make you feel better about everything; this dish definitely falls into that category. Fish pie is that great balance of warm and filling with the lightness of seafood. This week it is just what I need. 

My take on a classic 

As always I can’t leave a recipe alone, this is my take on the traditional Fish pie. I have swapped out the potato and cream for a lighter and healthier option of sweet potato and coconut milk. I made a double batch because this is a great one to keep in the freezer. It keeps well, so I have it to pull out for a quick and healthy dinner in the week. If you are making this in advance, make sure the fish you are using is fresh, not pre-frozen, none of us needs an upset stomach. 

Freezer meal

Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.

My days are filled with meetings, to-do lists, emails and telling people what to do, by the time I finish work the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solutions to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family.

Clean eating fish pie recipe

Ingredients

• 1kg sweet potatoes cubed
• 1 onion, chopped
• 1 carrot, cubed
• 2 sticks celery, chopped
• 300g salmon fillets
• 300g smoked cod fillets
• 125g raw peeled king prawns
• 400ml coconut milk
• Coconut oil
• Salt and pepper

Clean eating fish pie

• Servings: 8
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Rating: ★★★★★
• Print

This is one of my favourite comfort meals and a great freezer meal

Credit: Cath @ easycleaneats

Ingredients

• 1kg sweet potatoes cubed
• 1 onion, chopped
• 1 carrot, cubed
• 2 sticks celery, chopped
• 300g salmon fillets
• 300g smoked cod fillets
• 125g raw peeled king prawns
• 400ml coconut milk
• Coconut oil
• Salt and pepper

Directions

1. Preheat the oven to 200 degrees C/400 degrees F
2. In a large pan, heat some coconut oil over medium heat.
3. Peel the sweet potatoes, cube them, add them to the pan, and cook for about 10 -20 minutes, 
4. Add the celery onion and carrot to the pan with the sweet potato and continue to cook.
5. Once everything in the pan is soft, remove the pan from the heat and pour the coconut milk over the vegetables.
6. Cut the salmon, smoked cod into bite-size chunks.
7. Place the fish and the prawns into the baking dish. 
8. Pour the coconut and vegetables over the fish and mix everything together really well. Pour the coconut and vegetables over the fish and mix everything together really well. 
9. Place in the preheated oven for around 40 minutes, or until cooked through.
10. Serve while it is hot.

Nutrition

Per Serving: 286 calories; 10 g fat; 27 g carbohydrates; 22 g protein

Equipment

• Knife
• Vegetable peeler
• Chopping board
• Scales 
• Measuring jug
• Large saucepan
• Wooden spoon
• Baking dish

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.