This faux fish pie recipe is my absolute favourite! I was experimenting with lots of ingredients and combinations to substitute familiar flavours and textures– artichokes hearts turned out to be an absolute winner. This pie is creamy, full of sea aromas and covered with fluffy mashed potatoes. The best no fish pie is so easy to make, but there are a few important steps and ingredients you mustn’t miss! Be sure to read my tips sections at the end of the post. You don’t need any weird and specialist ingredients either, one trip to a grocery shop, few vegan essentials will have you covered! Let’s go!
What makes the best no fish pie fishy?
There are so many recipes out there for vegan fish dishes, using tofu, banana blossoms, jackfruit, celeriac…You name it. And they all work really well, but of course, they all need the right balance of flavours and some extra magic to make it truly fishy. So even if you aren’t a fan of sea flavours and ‘real’ fish was never your thing, you will love this pie as it is delicate and combines some beautiful flavours. so, we need to infuse the artichokes with some ocean notes, trusted nori sheets some with help, together with caper juice, dill, a fennel bulb and kelp powder. Now it’s all in tasting and bringing some wonderful natural sea aromas to the vegetables.
Thoughts on fish
For a lot of people, veganism starts from ditching red meat, then poultry, but fish and seafood would not go away so easily. This transition phase may take longer or shorter, and as I always say- you do you. For me, it was a very natural and smooth process, I was influenced by what I was surrounded by. I was never a huge fish eater, but if I had anything that previously swam in the water, it would have to be filleted. No skin, and under no circumstances LOOK like a fish. Yes, I know, a perfect example of denial, but I am laying it all out here. The idea of whole fish, with sad-looking eyes plated in front of me just, wasn’t for me. Plus, I hated bones.
Few stories so that the best no fish pie tastes even better
Sometimes, all it takes to change our habits or the way we think is one significant event. Like a conversation, film that we watched, meeting a person that inspires us. And sometimes, it is a combination of events, the certain chain that has to happen to get us to where we want to be. For me, the transition started when I first visited Indonesia and did lots of snorkelling on the beautiful islands. Seeing those insane fish filled me every day with incredible joy. And then, in the evenings, we were walking down the same beach and seeing the same fish, lying on the mounts of ice…waiting to be barbequed. Something did not sit right with me.
Fish everywhere
Years later, I moved to Hong Kong. My daily views would be fish hanging and lying on the floor, drying. The street I lived on was famous for selling blown up the gold bladder, and all I could smell was this distinct dried fish aromas. Plus, in the windows of many restaurants, there were huge tanks filled with fish, waiting for hungry customers. Soon I learnt to dive. All those fish that I could see on my way to work, in the windows of those restaurants, I could see now under the water. Something did not sit right with me. How could those two worlds be aligned? After I had left Hong Kong, I was fully vegan. Then I spent months in the north of India, so being plant-based was the easiest thing in the world.
And there is ‘Seaspiracy’ of course. And more and more shocking facts about the fishing industry, the plastic we consume with fish, climate change…You choose your significant moment. Or two. And in the meantime, make the best no fish pie.
My top tips to make the best no fish pie
- try to get your hands on kelp powder and dried kelp, if you can- not the end of the world if you can’t find it
- nori sheets are an absolute must
- fresh dill is your secret weapon here and try not to substitute it for dried one
- caper brine is a miracle ingredient, as it mimics some fishy flavours
- you can subsitute artichokes in brine for the one in oil- remove excess oil and herbs by rinsing them with some warm water
- oat milk is my favourite as it is so creamy, but feel free to use any plant milk
- make sure to taste it a lot, and allow for the flavours to develop
- be very careful with salt- caper brine and soy sauce are salty, if you are using artichokes in oil, they will be slightly seasoned too
- this recipe looks complicated, but trust me, it is not!
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