Fish Pie

Name: Fish Pie
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 227 grams cod fillets, cut into 2 inch pieces; 5 eggs; 2 Tbsps all-purpose flour; 227 grams smoked haddock, skinless and flaked into 1 inch pieces; 118 milliliters heavy cream; 4 servings Kosher salt and freshly ground black pepper; 591 milliliters milk, divided; 237 milliliters medium onion, finely chopped (about; 237 milliliters frozen peas, thawed; 2 larges russet potatoes, peeled and cut into rough 1 inch cubes; 227 grams shrimp, peeled and deveined; 3 sprigs thyme; 5 Tbsps unsalted butter, divided

For $4.39 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 49g of protein, 37g of fat, and a total of 689 calories. This recipe serves 4. A mixture of russet potatoes, onion, shrimp, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It is a good option if you're following a pescatarian diet.

Instructions

Adjust oven rack to middle position and preheat to 375°F.

Equipment you will use

Oven

Place potatoes in a saucepan and cover with water. Season well with salt. Bring to a simmer and cook until potatoes are soft, about 15 minutes.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Sauce Pan

Drain and place potatoes back in the saucepan and mash with 1 tablespoon butter and 1/2 cup milk. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Potato

Butter

Milk

Equipment you will use

Sauce Pan

Remove from heat and keep warm.

Place eggs in a saucepan and cover with 2 quarts cold water, bring to a simmer then remove from heat and cover with a lid.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Place remaining 2 cups milk, thyme, and bay leaves in a medium skillet over medium heat. When bubbles begin to form on the surface, place cod and haddock in milk and poach until cod is almost cooked though, about 4 minutes.

Ingredients you will need

Bay Leaves

Haddock

Thyme

Milk

Cod

Equipment you will use

Frying Pan

Drain fish from milk, reserving milk. Discard thyme and bay leaves. Scatter fish along the bottom of the baking dish.

Ingredients you will need

Bay Leaves

Thyme

Fish

Milk

Equipment you will use

Baking Pan

Melt 2 tablespoons butter in a medium saucepan over medium high heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add onion and cook, stirring, until soft, about 5 minutes.

Ingredients you will need

Onion

Sprinkle with flour and cook, stirring, until flour has just begun to brown, about 4 minutes.

Ingredients you will need

All Purpose Flour

Whisking constantly, add reserved milk in thin steady stream. Continue to cook until milk begins to thicken, about 6 minutes, then remove from heat and add cream. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Cream

Milk

Equipment you will use

Whisk

Scatter shrimp over poached fish, followed by peas. Once the eggs are cool enough to handle, peel, then slice.

Ingredients you will need

Shrimp

Egg

Fish

Peas

Place sliced egg over peas then pour thickened milk over top.

Ingredients you will need

Milk

Peas

Egg

Spread mashed potato mixture over top and dot with remaining 2 tablespoons butter.

Ingredients you will need

Butter

Potato

Spread

Bake until fish pie is bubbling and starting to brown, about 30 minutes.

Ingredients you will need

Fish

Equipment you will use

Oven

Equipment

Ingredients

Servings:

bay leaves 227grams

cod fillets, cut into 2 inch pieces 5

eggs 2Tbsps

all-purpose flour 227grams

smoked haddock, skinless and flaked into 1 inch pieces 118milliliters

heavy cream 4servings

Kosher salt and freshly ground black pepper 591milliliters

milk, divided 237milliliters

medium onion, finely chopped (about 237milliliters

frozen peas, thawed 2larges

russet potatoes, peeled and cut into rough 1 inch cubes 227grams

shrimp, peeled and deveined 3sprigs

thyme 5Tbsps

unsalted butter, divided

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is GIFFT by Kathie Lee Gifford Pinot Grigio. It has 4.8 out of 5 stars and a bottle costs about 15 dollars.