Bake a fish pie for Tidelands
The book: Tidelands by Philippa Gregory
Published: 2019
Genre: Historical fiction
The bake: Fish pie with a fluffy mash topping
What’s the story?
Ah, historical fiction, my happy place! This book is part of a new series by the acclaimed writer Philippa Gregory. The Fairmile Series starts in Sussex in 1648 and tells the story of Alinor Reekie, a descendant of wise women. Alinor and her children, Alys and Rob, scratch a meager existence in the Tidelands after her husband, a fisherman, disappeared. They live close to and are dependent on the sea for their survival. Alinor also uses her skills with herbs to work as a healer and midwife in her village. Alinor’s brother Ned is the ferryman in the village, and his story will also be continued in the second book in the series, Dark Tides.
Alinor’s life changes when she meets a young priest, James Summer, one Midsummer’s Eve. James comes to work at the local manor house for sir William Peachey as a tutor to his son. However, James is also a Catholic priest and his role will be to perform mass in secret for sir William and his household. When James falls ill and Alinor is summoned to treat him, their relationship deepens and both their futures veer off course.
Alinor’s story is told against the backdrop of the English Civil War. These are dangerous times for a woman like Alinor. Not just because of superstition and witch-mania, but also because of forbidden love, and its consequences.
Why read it?
I’ve read almost every book by Philippa Gregory, I love her style and the meticulous research that goes into each novel. Tidelands takes the reader to a completely different place and time, when danger lurked around every corner, especially for a woman trying to raise her children on her own. Alinor is a complex character, and the choices she makes sometimes perplexed me. I kept thinking, what would I have done had I been in her place? And, how hard life must have been, on the edge of a place called Foulmire, trying to provide for herself and two children. In our world of comfort with electricity and running water at the turn of a tap, it’s hard to imagine life in Alinor’s cottage.
This is a story of survival, of forbidden love, of the things we do for our children and the choices that determine our future. I loved escaping into the world of Tidelands and learning more about such a different era. If you have read any of Gregory’s previous books, or if you are also a fan of historical fiction, this book is for you.
When I read it, I thought it was a stand-alone novel. So I was very pleasantly surprised to discover that Alinor and her family’s story continue in Dark Tides. Actually, I enjoyed Dark Tides even more than Tidelands, but more about that book in another post.
Pair it with: Fish pie
I had to pair something fishy with this book because the story takes place so close to water. Alinor’s community is dependent on the bounty of the sea for their survival. A good fisherman with a sturdy boat could make a decent living. It is winter now in Johannesburg where I live, and for me, one of the ultimate comfort foods on a cold day is a yummy pie. This fish pie is full of flavour and the creamy filling goes so well with the mashed potato topping. Try to use fresh dill in this recipe as it really gives depth of flavour to the pie. Serve this fish pie piping hot with nice big glass of white wine to help chase away the chill!
Fish pie with a fluffy mash topping
4
servings30
minutes1
hourIngredients
- For the topping:
2 large potatoes, peeled and chopped
1 egg, lightly whisked
60 g butter
60 ml milk or cream
60 g Cheddar, grated
- For the pie filling:
800 g white fish fillets, cut into large chunks (I used hake)
375 ml milk
1 onion, finely chopped
1 clove garlic, crushed
30 ml plain flour
30 ml lemon juice
10 ml lemon zest
15 ml fresh dill, chopped
Directions
- Preheat the oven to 180 °C. Prepare a medium-sized pie dish or four individual ramekins by
- Boil the potatoes until tender. Drain and add in the milk or cream, egg and half of the butter. Mash thoroughly until no lumps remain. Stir in half of the cheese and set aside.
- Poach the fish in the milk for about three minutes until cooked. It must flake easily. Drain the fish but reserve the milk.
- Melt the remaining butter in a saucepan and cook the garlic and onion for about 2 minutes. Stir in the flour and cook 1 minute or until golden. Remove from the heat and gradually stir in the reserved milk.
- Return to the heat and stir constantly until the sauce bubbles and thickens. Reduce the heat and simmer for about 2 minutes. Stir in the lemon juice and zest as well as the dill. Taste and season if necessary with salt and white pepper.
- Stir in the cooked fish (work carefully to avoid breaking up the fish pieces too much). Place the filling in the prepared pie dish or ramekins and cover with the mash topping. Sprinkle with the remaining cheese and bake 35 minutes or until golden brown and bubbly.
