Comments on: Rick Stein’s Cornish Fish Pie Recipe https://britishfoodie.co.uk/recipes/cornish-fish-pie-rick-stein/ Mon, 16 Mar 2026 15:38:47 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: admin https://britishfoodie.co.uk/recipes/cornish-fish-pie-rick-stein/#comment-354 Mon, 16 Mar 2026 15:38:47 +0000 https://britishfoodie.co.uk/?p=2640#comment-354 ]]> 5 stars
In reply to Robert.

For your substitute: Just use any firm white fish for both—cod, haddock (unsmoked), hake, or more pollock work perfectly .

For the smoke flavor: Add ¼ teaspoon liquid smoke to the milk/cream before poaching. That’s it! Start small—you can always add more next time, but too much can taste artificial .

So your new ingredient list would be:

1.35 kg firm white fish (cod, haddock, or pollock)

¼ tsp liquid smoke in the poaching liquid

The pie will still be gorgeous and smoky—promise! Let me know how it turns out 🥧

]]> By: Robert https://britishfoodie.co.uk/recipes/cornish-fish-pie-rick-stein/#comment-265 Tue, 16 Dec 2025 18:18:24 +0000 https://britishfoodie.co.uk/?p=2640#comment-265 4 stars
As I am unable to get pollock, but more importantly, smoked haddock, what substitutes might you recommend? Particularly for the smoke flavour? Elsewhere, liquid smoke has been suggested, but no one suggests how much to use.

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