Fisherman’s pie with parsnip mash recipe

Ingredients

• 1 lb (454 g) parsnips
• 2 tbsp (30 ml) bacon fat or coconut oil
• 2 + ¼ cups (480 ml + 60 ml) Seafood Stock, divided
• ¼ tsp dried dill
• 2 tbsp (5 g) fresh minced flat-leaf parsley, divided
• 4 oz (115 g) mackerel
• 6 oz (170 g) skinless salmon fillet
• 12 oz (340 g) skinless cod fillet
• 10 oz (285 g) medium shrimp, peeled, deveined, tails removed
• ⅔ lb (300 g) cauliflower florets (about 3 cups)
• 1 cup (140 g) diced onion
• 2 cloves garlic, minced
• 1 bay leaf
• ¼ tsp ground mace

1. Peel the parsnips and trim off the tops. Cut the thinner ends of the parsnips into ½-inch (13-mm) pieces. Cut the thicker, tougher ends of the parsnips in half through the core first, then into ½-inch (13-mm) pieces. Add the parsnips to a saucepan and pour enough water over them to cover. Bring to a boil and then lower to a simmer, cooking until tender, about 15-20 minutes. Drain and let sit in the saucepan for a few minutes to let off steam. Add the cooked parsnips to a food processor along with the bacon fat or coconut oil and ¼ cup (60 ml) of the seafood stock; process until you have a nice mashed consistency that is as smooth or as rough as you prefer. Add the dill and 1 tablespoon (4 g) of the fresh parsley and pulse to combine. Set the mash aside for later.
2. Check the salmon fillet for pin bones and use tweezers to remove and discard them. Cut the cod and salmon fillet into bite-size pieces. Pour the remaining 2 cups (480 ml) of the seafood stock into a saucepan and bring to a simmer over low-medium heat. Add the cod and salmon pieces to the pan and cover with a lid. Poach until the fish is almost cooked through, about 3–4 minutes. Add the shrimp and cook until opaque, about another minute or so. Remove the pan from the heat and use a slotted spoon to transfer the cooked seafood to an 8×8-inch (20×20-cm) baking dish, making sure to reserve the cooking liquid in the pan. Flake the smoked mackerel into small pieces and sprinkle over the top of the baking dish.
3. Cut the cauliflower florets into bite size pieces and add them to the saucepan with the reserved cooking liquid, diced onion, minced garlic and bay leaf. Bring the liquid to an even simmer and cook, covered, until the cauliflower is tender, about 10 minutes. Remove and discard the bay leaf. Carefully pour the cooked vegetables and cooking liquid into a blender and add the ground mace. Make sure that there is a vent for steam to escape and hold the lid of your blender with a dish towel while blending until smooth; you could also use an immersion blender to do this if you prefer. Add sal
4. Preheat the oven to 375°F (190°C). Pour the cauliflower cream sauce over the fish, stirring through to combine. Spoon the mashed parsnips over the top of the pie filling and use a fork to spread them evenly across the dish, sealing up against the edges. Place the baking dish on a baking tray and cook until the filling is bubbling and the mash is just beginning to brown at the edges, about 40 minutes. Rest for 10 minutes before serving.