Fantastic Fish Pie Food

JAMIE OLIVER'S FANTASTIC FISH PIE (GLUTEN-FREE + LOW FODMAP)

Steps:

• Preheat the oven to 450 degrees F.
• Place the potatoes in a large pot of salted water and bring to a boil. Cook for 5 minutes, then carefully add the eggs. Boil for an additional 5-7 minutes, or until the potatoes are fork tender. Remove the eggs with a slotted spoon and set aside to cool.
• Drain the potatoes in a colander, shaking out the excess moisture, then return to the pot. Mash the potatoes coarsely with a fork or potato masher. Add 2 tablespoons of olive oil and taste for seasoning. Don't worry if they look dry and crumbly, but feel free to add a splash of stock! Set aside.
• When the hard boiled eggs are cool enough, remove the shell and cut them into quarters.
• Meanwhile in a large (12 to 15 inch) oven-safe skillet or casserole dish, heat 2 tablespoons of olive oil over medium heat. Sauté the leeks and carrots until soft, about 5 minutes. Stir in the coconut cream and bring to a simmer. Off the heat, whisk in the lemon juice, Dijon and ½ teaspoon salt. Fold in the spinach until wilted. Then add the peas, fish, eggs and half the parsley. Arrange the fish mixture in an even layer and cover with the potatoes, smushing them out to fully cover the pie - the more rustic and uneven the top, the more crispy bits there will be. Drizzle the potatoes with a little more olive oil.
• If your skillet is very full, place it on a baking sheet. Bake the fish pie uncovered in the oven for 20 minutes, or until the potatoes are golden brown and the sides are bubbling. Remove from the oven and allow to rest for 5 minutes before serving. Garnish with the remaining parsley and enjoy!

FANTASTIC FISH PIE

Steps:

• Preheat the oven to 230°C/450°F/gas 8.
• Peel and dice the potatoes into 2.5cm chunks, then put into boiling salted water and bring back to the boil for 2 minutes.
• Carefully add the eggs to the pan and cook for a further 8 minutes, or until hard-boiled, by which time the potatoes should also be cooked.
• At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze out any excess moisture.
• Drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
• Peel and finely chop the onion, then peel, halve and finely chop the carrot.
• In a separate pan, slowly fry the onion and carrot in a little oil for about 5 minutes, then add the double cream and bring just to the boil.
• Remove from the heat and finely grate in 2 good handfuls of cheese, then squeeze in the lemon juice and stir through the mustard.
• Pick and finely chop the parsley and stir into the cream mixture.
• Slice the fish into strips then place in an earthenware dish with the spinach and eggs and mix together, pouring over the creamy vegetable sauce.
• The cooked potatoes should be drained and mashed - add a bit of oil, sea salt, black pepper and a touch of nutmeg (if using). Spread on top of the fish. Don't bother piping it to make it look pretty - it's a homely hearty thing.
• Place in the oven for 25 to 30 minutes, or until the potatoes are golden.
• Serve with some nice peas or greens, not forgetting your baked beans and tomato ketchup. Tacky but tasty, and that's what I like.

FANTASTIC FISH PIE

Steps:

• Preheat the oven to 230°C/450°F/gas 8.
• Put the potatoes into salted boiling water and bring back to the boil for 2 minutes.
• Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked.
• At the same time steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away.
• Then drain the potatoes in the colander.
• Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
• In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, than add the double cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
• Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce.
• The cooked potatoes should be drained and mashed - add a bit of olive oil, salt, pepper and a touch of nutmeg if you like. Spread on top of the fish. Don't bother piping it to make it look pretty - it's a homely hearty thing.
• Place in the oven for about 25-30 minutes until the potatoes are golden.

FISHERMAN'S PIE

Steps:

• Preheat oven to 400 degrees F.
• Steam fresh spinach for 5 minutes (or thaw frozen spinach completely). Drain spinach thoroughly, squeezing out as much liquid as possible. Add nutmeg and lemon juice to the cooked spinach and set aside.
• In a large pot add chopped carrots, celery, onion, white wine, water, and bouquet garni. Bring liquid to a boil, lower the heat and simmer for 15 minutes. Add fish to the top of the simmering liquid and poach for no more than 5 minutes or until the fish becomes opaque.
• Remove the cod from the poaching liquid. Strain and discard the vegetables. Reserve 2 cups of the strained poaching liquid and return to the pot and bring to a simmer.
• Whisk the cornstarch into approximately 3 to 4 teaspoons of cold water to make a slurry. Add to the poaching liquid. Bring the poaching liquid and cornstarch mixture to a boil. Stir the mixture until desired thickness.
• Add the cheddar to the thickened mixture. Season with salt and pepper, to taste.
• Peel and cube potatoes. Place in a small saucepan and cover with salted water. Boil approximately 15 minutes, or until fork tender. Drain, reserving a bit of the liquid with the potatoes, and mash potatoes to smooth, but not pasty consistency. Add roasted garlic, salt and pepper, to taste.
• Oil a 13 by 9-inch ovenproof casserole dish. Place the spinach on the bottom of the casserole dish. Place the cod over the spinach. Spread the cheese sauce evenly over the fish layer. Top with all of the warm mashed potatoes that will comfortably fit in the dish. Add more grated white cheddar, as desired.
• Bake uncovered in a preheated 400 degrees F oven for approximately 40 minutes or until the cheese and mashed potatoes are golden brown. Remove from oven, and allow to stand for approximately 10 to 15 minutes before serving.

EASY FISH PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour 10 minutes.
• While the potatoes are baking, melt 4 tablespoons butter in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Mix in Cheddar cheese, cream, mustard, and lemon juice. Season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from heat.
• Place white fish and shrimp in a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over the fish; stir until well combined.
• Scoop the flesh out of the baked potatoes and place in a large bowl; discard the skins. Add 4 tablespoons butter and season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread the mashed potatoes evenly over the top of the fish.
• Bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.

FISH PIE

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.

IRISH FISH PIE (AKA COD COBBLER)

Steps:

• Place fish filets in the bottom of a round oven dish.
• Make a cheese sauce with the butter, flour, milk and grated cheese and pour over fish.
• Make scone dough by rubbing the butter into the flour with baking powder and pinch of salt.
• Add grated cheese and drop egg yolk into the mixture and add enough milk to make a workable dough.
• Roll out to a thickness of 1/2 inch and cut into small rounds with a scone cutter.
• Drop these rounds on top of the fish mixture so that they just about cover the surface and then glaze them with a little milk.
• Sprinkle some more grated cheese over them and bake at 450F degrees for 25-30 minutes or until the scones are golden brown.

FAMILY MEALS: EASY FISH PIE RECIPE

Steps:

• Heat the oven to 200C/fan 180C/gas mark 6.
• Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
• When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
• Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
• Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
• Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.
• Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
• Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.

RUSSIAN FISH PIE

Steps:

• Spread 1 cup of the rice over the bottom of a buttered 2 1/2 quart ovenproof casserole. Top the rice with 1 cup of the flaked fish. Top fish with one of the chopped eggs.
• In a skillet, cook the onions in 2 tablespoons butter over a moderate heat until they are soft.
• Arranged 1/2 of the cooked onion in a layer in the casserole. Season with salt and pepper.
• Add in the remaining layers; rice, haddock, chopped egg, onion and season again with salt and pepper.
• In a sauce pan melt the 4 tablespoons of butter over moderately low heat. Add the flour and cook the roux, whisking, for about 3 minutes. Remove the pan from the heat, whisk in the milk, scalded, in a stream, and simmer the mixture, stirring, for 3 minutes. Stir in the nutmeg and the 1/2 teaspoons salt.
• Pour the sauce over the fish mixture, making holes with a knife to let it seep down into all of the layers.
• In a small bowl, combine the breadcrumbs and the remaining 3 tablespoons butter, melted and mix together.
• Sprinkle the bread crumbs over the fish mixture.
• Bake the pie in a preheated 350 F oven for 40 to 45 minutes, or until the crumbs are golden and the pie is bubbling.

FISH PIE

Steps:

• Preheat your oven to 190c.
• Cut up the potatoes, and boil in lightly salted water until tender; drain, add the butter, sour cream and milk, mash until smooth, seasoning with salt and pepper.
• Meanwhile, melt the extra butter in a saucepan, and saute the chopped onion until soft-about 5 minutes.
• Add the flour and cook over low heat about 2 minutes before adding the extra milk and wine.
• Bring to the boil and stir until thickened.
• remove from the heat and add the fish, corn, peas, capers, lemon juice, dill, parsley and salt and pepper.
• Mix well, then fold the egg quarters through very gently.
• Pour into a large casserole dish, top with the mashed potatoes, then sprinkle over the grated cheese.
• Bake in the oven for about 30 minutes or until the filling is bubbling, and the top golden brown.