Prosecco Dishes


  • 50g butter
  • 1 onion, roughly chopped
  • 1 leek, sliced
  • 1 tbsp plain flour
  • 200ml La Gioiosa prosecco
  • 300ml whipping cream
  • 250g dyed smoked haddock, cut into chunks
  • 300g cooked king prawns
  • 250g seafood sticks, cut into chunks
  • 1 tbsp roughly chopped dill
  • 2 tbsp roughly chopped chives
  • 800g ready-made mash
  • 2 tbsp dried breadcrumbs
  • 320g frozen petit pois


Calories columnFat columnSaturates columnSugars columnSalt column
943 per serving
47% %GDA
51g per serving
73% %GDA
31g per serving
155% %GDA
15g per serving
17% %GDA
4.10g per serving
68% %GDA



  2. Preheat the grill to high.

  3. Heat a sauté pan until medium hot. Add the butter and heat until foaming, then add the onion and leek, stir well then cover and cook for 3-4 minutes until just softened.

  4. Sprinkle the flour over the top, stir well and cook for 1-2 minutes then add the prosecco and bring to a simmer.

  5. Add the whipping cream and return to the boil.

  6. Add the haddock and simmer for 2 minutes, then add the king prawns and seafood sticks.

  7. Season with salt and black pepper, then stir in the dill and half the chives and pour into a medium baking dish.

  8. Heat the mash according to microwave packet instructions, then stir in the chives and black pepper.

  9. Spoon over the top of the fish mixture and spread out with a fork, then top with the breadcrumbs.

  10. Place under the grill for 5-8 minutes until golden and bubbling.

  11. Bring a pan of water to the boil, add the petit pois and return to the boil.

  12. Drain and serve with the fish pie.