Stargazy Fish Pie

Perhaps the most famous (and strangest) of all Cornish fish dishes. Originating from Mousehole, it is traditionally eaten during Tom Bawcock’s Eve on December 23 - in honour of the famous fisherman. Legend has it he braved the elements during a wild and s

  1. Preheat the oven to 180 degrees.
  2. Heat a frying pan, add the vegetable oil, and soften the fennel, garlic and tomatoes, with spices and sea salt. Neatly arrange the diced up fish in a pie dish.
  3. Lay the sardines on the mixture, with their heads facing skywards. Roll the short crust pastry to fit the size of the pie dish.
  4. Cover the pie dish with short crust pastry, leaving the heads of sardines looking out of the pastry and seal the edges with egg wash.
  5. Bake in a preheated oven for 20 - 30 minutes.
  6. Serve Hot, with lots of dressed salad leaves and buttered potatoes.


  • Author: The Cornish Fishmonger
  • Prep time:
  • Cook time:
  • Total time:
  • Serves: 4-6


  • 100g rolled short crust pastry
  • 6 gutted Sardines
  • 400gms Hake filets or diced Cornish fish
  • 1 large chopped fennel
  • 1 clove, peeled and chopped garlic
  • 2 chopped tomato
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp cumin powder
  • 1 egg
  • 20ml vegetable oil
  • A pinch of Cornish Sea Salt.