Cassava and fish pie is a Caribbean-style baked pie made with tender cassava, seasoned flaked fish, fresh herbs, and a cheesy topping. It’s an easy way to turn cassava into a filling main dish that’s great for family dinners or gatherings.

A slice of cassava and fish pie on a white bowl with a baking dish of fish casserole in the background.

For this recipe, I use fresh codfish along with onion, peppers, garlic, thyme, and other Caribbean seasonings before combining everything with the cooked cassava and baking until the cheese on top is melted and golden.

If you love cooking with cassava, check out my collection of Caribbean cassava recipes for more ways to use it, including everything from savory dishes to traditional sweets.

Table of Contents

Why you’ll love this recipe

A different way to cook cassava: Instead of serving cassava boiled or fried, this recipe turns it into a baked main dish with seasoned fish and cheese.
Full of Caribbean flavor: Onion, sweet peppers, garlic, thyme, pimento peppers, and a little Scotch bonnet season the cassava and fish mixture.
Fresh or frozen cassava works: You can use fresh cassava when available or frozen cassava to save some prep time.
Great for making ahead: Assemble the pie ahead of time, refrigerate it, then bake when you’re ready to serve.

Key ingredients

Ingredients needed to make Cassava and pie fish laid out.

assava: Fresh cassava makes up the base of the pie and becomes tender once cooked. You can also use frozen cassava, which saves you the peeling and cutting.
Codfish: I use fresh cod for this recipe, not salted cod or saltfish. The fish is gently cooked, flaked, and then combined with the cassava and seasonings.
Herbs and aromatics: Onion, sweet pepper, garlic, chives, thyme, pimento peppers, and Scotch bonnet build the flavor of the pie. You can adjust the Scotch bonnet depending on how much heat you want.
Butter and olive oil: Used to sauté the aromatics and build the seasoned fish mixture before everything is combined.
Cornstarch: Helps bring the fish mixture together and keeps the filling from being too loose.
Cheese: A little grated cheese over the top melts as the pie bakes and gives it a lightly golden finish.

How to make cassava and fish pie

Boil the cassava
Peel and cut the cassava into manageable pieces. Add to lightly salted boiling water and cook until tender. Depending on the cassava I’m using, I sometimes add a small splash of vinegar to the water to help it soften.

Cassava in a deep dish in water to boil.

Prep the cooked cassava
Drain the cassava and allow it to cool enough to handle. Remove the tough inner strings, then roughly cut the cassava into cubes and set aside.
Cook the fish
Gently cook the codfish in lightly salted water over medium heat until it flakes easily. Remove from the water and allow it to cool slightly.
Flake the fish
Use a fork or your hands to break the cooked fish into flakes. Check for and remove any bones as you go.

Cod fish being boiled till tender then shredded into small pieces.

Sauté the seasonings
Heat the olive oil and butter in a pan. Add the onion, sweet peppers, garlic, Scotch bonnet, chives, pimento peppers, and thyme. Sauté until softened and fragrant.
Add the fish
Add the flaked fish to the sautéed seasonings and gently combine. Stir in the cornstarch and cook until the mixture comes together.

Aromatics being sauteed then shredded cod fish incorporated.

Assemble the Pie
Combine the cooked cassava with the seasoned fish mixture and the remaining ingredients. Mix gently. Some of the tender cassava will naturally break down as you mix, but don’t mash it smooth like mashed potatoes. Taste and adjust the salt and black pepper as needed.

Combined boiled cassava and fish with aromatics in pot.

Transfer to a buttered baking dish, spread evenly, and sprinkle the grated cheese over the top.

Casssava and fish pie added to baking dish then covered with shredded cheese.

Bake
Bake at 350°F for 10 to 15 minutes, until everything is heated through and the cheese is melted and lightly golden.

Serving suggestions

Cassava and fish pie works well as a main dish since you already have the cassava and seasoned fish together. Serve it with a simple salad, steamed vegetables, or roasted vegetables on the side.

You can also serve smaller portions as part of a larger Caribbean meal, especially for Sunday lunch, family gatherings, or the holidays.

Cheesy baked cassava and fish pie in a casserole dish.

Tips for making cassava and fish pie

Remove the inner strings: Once the cassava is cooked and cool enough to handle, remove the tough, fibrous string from the center before cutting it into pieces.
Frozen cassava works too: Frozen cassava is a great shortcut since it’s already peeled and cut. Add it directly to boiling water and cook until tender.
Adjust the pepper to your taste: Scotch bonnet adds both heat and flavor, but you can use less if you don’t want the pie too spicy. Removing the seeds and membrane will also help tame the heat.
Make it ahead: Assemble the cassava and fish pie, cover, and refrigerate until you’re ready to bake. If it’s going into the oven cold from the refrigerator, it may need a little longer to heat through.

How to store and reheat

Store leftover cassava and fish pie in an airtight container in the refrigerator for up to 3 days.

To reheat, warm individual portions in the microwave until heated through. For a larger portion, cover and reheat in the oven at 350°F until hot, removing the cover for the last few minutes if you want the cheese on top to firm up again.

More Caribbean baked pies

Caribbean pies go well beyond pastry crusts. From cheesy macaroni pie to pies made with plantain, green fig, and ground provisions, here are a few more baked favorites to try:

A slice of cassava and fish pie in a creamy bowl.

Did you try this recipe?

If you made this cassava and fish pie, let me know how it turned out in the comments below. And if you enjoyed the recipe, don’t forget to leave a star rating. It helps other readers know it’s one worth trying too.

Recipe

Renee Robley