Fish pie

There is any number of recipes out there for fish pie, and I've never felt much inclined to join in, largely because my fish pie is not at all sophisticated. I'm not (you should have gathered by now) scared of elaboration in the kitchen, but to me this is comfort food, and I don't want it elaborate. Fond as I am of shellfish, I don't want prawns or clams or - for crying out loud! - lobster in it. I certainly don't want salmon. I don't particularly want varieties of flavour or texture, that's not what it's about. I want a crispy top, smooth mash underneath, and creamy fishiness at the bottom, and that's all. Sometimes I put mushrooms in with the fish, but even that feels unnecessary, indulgent, inappropriate.

So why am I writing about it now? Only because I made fish pie last night and did the mash half-and-half with potato and celeriac, and it's really nice.

( If you want the recipe, it's here. )

So why am I feeling the need for comfort eating? Because it's my book launch tomorrow, and I'd be nervous enough anyway, but I just discovered last night that an unknown number of people and organisations didn't get the e-mail invitation I sent out, and obviously it's too late now. So half my friends don't know it's happening, it hasn't been broadcast through mailing lists or on relevant literary sites, it's not even on the Lit & Phil's own site. Nobody will come. So I'm getting my depression in, in advance, so as not to be too grumpy on the night. Gloom, gloom...