HARISSA FISH PIE
Add harissa to fish pie and top with sweet potato for a twist on a classic. Nutritionally balanced and filling, it's ideal for a family meal
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 1h45m
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4. Prick the sweet potatoes with a fork and cook for 50 mins-1 hr or until the flesh is soft (or in the microwave on high for 5-7 mins). Remove the skin and mash the flesh with 2 tbsp of the oil, the cumin and paprika. Set aside and keep warm.
- Meanwhile, heat a frying pan with the remaining 1 tbsp oil, and cook the onions and peppers over a medium heat until soft, about 7 mins. Warm the milk in a pan over a low-medium heat and add the fish pie mix and the prawns. Cook for 4 mins until the prawns have just turned pink, then scoop out the fish and prawns. Reserve the milk.
- Add the harissa paste to the onions and peppers and cook for 2 mins. Stir through the cornflour, then add the reserved milk bit by bit, stirring as you go, followed by the cream. Add the spinach and cook for 2 mins until it softens, then add the fish and prawns, stirring carefully to avoid breaking them up.
- Pour the fish mixture into an ovenproof dish, approximately 25 x 18cm. Carefully spoon the sweet potato on top, going from end- to-end and meeting in the middle. Carefully spread out with a knife, then go over it with a fork to make ridges. Bake for 20 mins, then grill for 10 mins on the hottest setting. Serve with the green beans.
Nutrition Facts : Calories 539 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 27 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 1.1 milligram of sodium
EASY-TO-SCALE CHEESY FISH PIE WITH KALE
Double the ingredients in this easy fish pie if you need to feed four, or quadruple for eight. This comforting dinner is perfect for midweek, and adaptable for any situation
Provided by Anna Glover
Categories Dinner, Fish Course, Main course, Supper
Time 55m
Number Of Ingredients 12
Steps:
- Tip the potatoes into a pan, cover with hot water from the kettle and add a pinch of salt. Simmer for 15-20 mins until tender, then drain and leave to steam-dry.
- Meanwhile, warm the butter in a heavy-based pan over a low heat. Add the flour and stir until you have a paste. Gradually whisk in 200ml milk until you have a thick white sauce. Simmer for 3-4 mins, stirring. Season, then stir in the mustard and half the cheese, and continue to stir until the cheese has melted. Fold in the fish, peas and kale, and cook for 8 mins more, or until the kale wilts, the fish is just cooked and the prawns are starting to turn pink.
- Heat the grill to medium-high. Mash the potatoes with the spring onion and 1 tbsp milk. Fold in the remaining cheese and season well.
- Tip the filling into a heatproof dish and spoon the cheesy mash on top, swirling it with a fork until the filling is completely covered. Sprinkle over the parmesan and grill for 10-15 mins until the pie is golden and bubbling. Serve with a green salad, if you like. Uncooked pie, well covered in the dish, will keep in the freezer for up to three months.
Nutrition Facts : Calories 634 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 1.7 milligram of sodium
FISH PIE
To the uninitiated, fish pie has an uninviting name and reputation. But this is fish that is gently poached, then swathed in a white sauce and topped with buttery mashed potatoes and finished to a heat-bronzed finish in the oven. It is a dish good for children but can be made into unapologetic dinner-party fare by poaching the fish in a little white wine, making the white sauce with light cream rather than milk and infusing all of it with the eggy-lemony kiss of saffron. It's an hour well worth spending.
Provided by Nigella Lawson
Categories dinner, casseroles, pies and tarts, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a deep covered skillet, combine carrot, wine, salt, bouquet garni and 1/2 cup water. Bring to a boil, turn off heat and set aside.
- Bring a pot of lightly salted water to a boil, and add potatoes. Cook until soft, and mash (preferably with a potato ricer) with 6 tablespoons butter and the salt. Cover and set aside.
- Heat oven to 375 degrees. Put cod and haddock into skillet with carrot, cover, and bring to a simmer. Poach for 3 minutes. Transfer fish to a plate, and add salmon to skillet. Poach for 3 minutes, and transfer salmon to plate with cod and haddock. Discard carrot and reserve bouquet garni. Strain liquid into a measuring cup, add saffron and add enough cream to make 2 cups liquid.
- Place a saucepan over low heat, and melt remaining 2 tablespoons butter. Stir in flour and mace. Stir for a few minutes; remove pan from heat. Slowly stir in cream mixture, beating until smooth. Return pan to heat and add reserved bouquet garni. Stir until mixture is thickened, about 5 minutes. Salt and pepper to taste.
- Butter a 9-inch-square baking pan, and distribute cooked fish evenly, breaking into large chunks as necessary. Scatter shrimp evenly in pan. Discard bouquet garni, and pour sauce over all.
- Spread mashed potato evenly over top, covering edges so sauce will not bubble over. Sprinkle nutmeg lightly over top of pie, and place pan on a baking sheet. Bake until filling is hot and potatoes are flecked with gold, 20 to 40 minutes. Serve hot.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 18 grams, Carbohydrate 52 grams, Fat 50 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 28 grams, Sodium 1334 milligrams, Sugar 4 grams, TransFat 1 gram
FEAST OF THE SEVEN FISHES PIE
A velvety fish pie, filled with chunks of seafood in a delicate sauce, is classic cold-weather comfort food in the British Isles. This seafood pie is fancier than most. It's got a buttery puff pastry topping that turns golden and crunchy as it bakes. And it's brimming with seven varieties of fish, including scallops and shrimp, to make it festive enough to serve for a blowout Christmas Eve meal, like the Italian-American celebration Feast of the Seven Fishes. That said, if you'd rather keep things simpler, using just two or three kinds of fish still results in a stunning pie. Alaskan wild pollock, a mild, flaky fish that's becoming more and more available in seafood markets, is a lovely and sustainable choice, as is Pacific cod.
Provided by Melissa Clark
Categories pies and tarts, main course
Time 1h50m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Butter a shallow 1 1/2-quart baking dish or casserole. Melt 2 tablespoons butter in a large skillet over medium-high heat, then stir in leeks and 1 teaspoon salt, and cook until soft, stirring frequently, 5 to 7 minutes. Stir in garlic and anchovies and cook 1 minute, until the anchovies dissolve. Add wine and bring to a boil, then let simmer until the wine evaporates almost completely. Remove from heat and scrape into a heatproof bowl.
- In the same skillet, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook until pale golden, 1 to 3 minutes. Slowly whisk in chicken stock and clam juice, and bring to a simmer, whisking constantly. Simmer for 1 to 3 minutes until very thick (it will thin out as it bakes), then remove from heat.
- Pat the fish cubes, shrimp and scallops dry. Stir them into the sauce along with the sautéed leeks, peas, tarragon, parsley, capers and remaining 1 teaspoon salt. Spoon mixture into prepared dish.
- Chill uncovered, for at least 1 hour, and up to overnight.
- Before baking, heat oven to 425 degrees. In a small bowl, whisk together egg with 1 teaspoon water. On a lightly floured surface, unroll pastry dough. Roll it 1/8-inch thick. Use a fish cutter or paring knife to cut out a fish from the center of dough. (Alternatively, you can cut circles from the dough and overlap them on top of the pie to look like fish scales).
- Place pastry on top of pie and trim edges, but don't seal them (sealing impinges on the puffing). Brush egg wash all over pastry.
- Place pie on a rimmed baking sheet and bake until crust is golden, 30 to 40 minutes. Remove from oven and let cool for 5 to 10 minutes before serving. If you like, spoon the sour cream into a shallow dish, top it with the trout roe and serve it on the side for guests to add to the pie. Or spoon the caviar into the fish cutout on top of the pie and serve sour cream on the side.
NEXT LEVEL FISH PIE
Generous chunks of fish in a creamy sauce made with a few secret ingredients, topped with buttery mash and a crispy garnish. Take fish pie to the next level
Provided by Barney Desmazery
Categories Dinner, Fish Course, Main course, Supper
Time 1h40m
Number Of Ingredients 21
Steps:
- Heat 25g of the butter in a shallow pan and sizzle the shallot for 2 mins. Add the prawn heads, shells and smoked haddock skin and trimmings, turn up the heat and cook for 5 mins until they start to brown. Throw in the bay and star anise, then splash in the pernod if using and then the wine. Boil everything down until practically evaporated, then pour over 1 litre of milk and sprinkle in the vegetable bouillon. Simmer everything for 15 mins, turn off the heat, crush the shells with a potato masher and strain into a jug.
- Clean out the pan and melt 60g of butter, stir in the flour so you have a sandy paste and cook for 2 mins on a low heat. Gradually stir in the flavoured milk, then the crème fraîche, and simmer gently to make a very thick sauce. Season to taste. Turn off the heat and gently fold through all the fish and prawns, capers and lemon juice. Scrape into a large buttered baking dish.
- Heat oven to 220C/200C fan/gas 8. Bring the potatoes to the boil in a large pan of water, add the eggs and simmer for 8 mins. Scoop out the eggs, put in a bowl of cold water to cool, then peel, halve and push into the sauce. Drain the potatoes and mash with the remaining milk and butter. Spread or pipe the mash over the pie. Sprinkle with gruyère and/or crush over crisps. Put the pie on a baking tray and cook for 35 mins until golden and just bubbling over. Leave to sit for at least 10 mins before eating with buttered spinach, peas or watercress.
Nutrition Facts : Calories 629 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 1.9 milligram of sodium
CHEATER'S WEEKNIGHT FISH PIE
Make and share this Cheater's Weeknight Fish Pie recipe from Food.com.
Provided by stephenstray29
Categories Weeknight
Time 45m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Microwave potatoes on high until completely cooked (5-7 minutes). Set aside to cool.
- Skin salmon if necessary. Cut into 1/2 inch dice.
- Break smoked herring into bite-sized pieces, reserving any liquid.
- Quarter eggs.
- Arrange fish and eggs into 2 well-oiled/greased oven-proof ramekins (generous single serve size).
- Drizzle any remaining packing liquid from herring over the fish and eggs.
- Cover with alfredo sauce. Tap ramekin on bench several times to allow sauce to completely coat the fish. Alternatively, mix gently with a spoon or fork so as to not break up egg too much.
- Roughly crush the microwaved potatoes with a masher or heavy drinking glass so as to leave chunks. Skin can be removed if preferred, but I leave it on for convenience and appearance.
- Mix 2/3 of the cheese with the potato (crushed as above, or leftover mashed potato).
- Cover the fish mixture with the combined potato and cheese. Sprinkle remaining cheese on top. (Ramekins may be refrigerated at this point for later cooking- cook within 24 hours).
- Bake at 350-375 F until sauce is bubbling and cheese is melted and brown on top. I use a toaster oven; if using a full-sized oven, or cook for a longer time.
- Serve with green salad.
- Variations: add capers, green olives, or herbs (dill and parsley) to sauce.
Nutrition Facts : Calories 418.9, Fat 15.2, SaturatedFat 5.4, Cholesterol 172.3, Sodium 258.5, Carbohydrate 34.3, Fiber 3.6, Sugar 3.1, Protein 35.6
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CREAMY FISH PIE WITH CHEESY MASH
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- Place the potatoes into a pan and cover with cold water. Bring to the boil and then simmer for 15 minutes.
- Drain the potatoes and then mash with a potato masher or ricer. Stir in half of the butter, the cream and a pinch of salt and pepper. Put to one side.
- Place the milk in a large saucepan with the salmon fillets and the cod/haddock. Bring to the boil and simmer for 2-3 minutes (if you're using raw prawns, add them in for the last minute of cooking). By this time your fish should be cooked and starting to flake apart.
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