FAMILY MEALS: EASY FISH PIE RECIPE
A simple fish pie recipe that's quick and easy to prepare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h
Yield Serves a family of 4-6 or makes 6-8 toddler meals
Number Of Ingredients 11
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.
Nutrition Facts : Calories 455 calories, Fat 15.7 grams fat, SaturatedFat 7.5 grams saturated fat, Carbohydrate 50.5 grams carbohydrates, Sugar 7 grams sugar, Fiber 5.7 grams fiber, Protein 27.1 grams protein, Sodium 1 milligram of sodium
FISH PIE
I saw a similar pie on a jamie Oliver program, and decided to give it a try when I was given a fish last night. The results were pretty tasty. I oven baked our fish in foil, saving the juices, and replacing a little of the wine with them.
Provided by JustJanS
Categories Savory Pies
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 20
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.
FISH PIE
We like this with carrots as a vegetable side dish. You can substitute 1 cup of the milk with white wine or vermouth. A deep dish is preferred, otherwise it is difficult to spread the potatoes over.
Provided by PetsRus
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Put the fish in a baking dish and season with salt and pepper.
- Pour over 1 cup of the milk and dot with a few flecks of butter, bake in the oven for 15 minutes.
- Strain but reserve the cooking juices, remove any skin from the fish and flake the flesh in large pieces.
- Make the sauce, melt the rest of the butter in a saucepan, stir in the flour and cook it for 1 minute, start adding the cooking juices bit by bit, stirring all the time, after that add the rest of the milk, if still too thick just add a little more milk.
- Season the sauce with salt and pepper.
- Mix in to the sauce: fish, prawns, eggs, capers, parsley, peas and celery, add the lemon juice and check the seasoning.
- Pour the fish mixture in a 1½ liter greased ovenproof dish.
- Mash the potatoes with the butter, sour cream and nutmeg, check the seasoning, and then spread this on top of the fish.
- Bake in the oven at 400F for 30 40 minutes.
Nutrition Facts : Calories 804.6, Fat 39.5, SaturatedFat 10.7, Cholesterol 252.2, Sodium 797.1, Carbohydrate 62.2, Fiber 6.8, Sugar 3.8, Protein 49.8
EASY FISH PIE
Living by the sea, we try to eat fish often and this hearty meal is an easy way to enjoy a little bit of what you fancy! This fish pie is good enough for a dinner party and the kids love it, too. Serve with a green salad or green steamed vegetables like broccoli.
Provided by CharlieB
Categories Seafood Fish Tilapia
Time 2h35m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 31.7 g, Cholesterol 171.8 mg, Fat 31.2 g, Fiber 3.9 g, Protein 30.7 g, SaturatedFat 17.1 g, Sodium 401.4 mg, Sugar 2.3 g
FISH PIE
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Put the coley and haddock into a large pan and pour boiling water over just to cover. Simmer very gently for 10 minutes. Turn it all out into a clean sink and leave until the fish is cool enough to handle. Then remove skin and any bones. Flake the fish onto a plate and reserve.
- Wash the spinach thoroughly and put in a saucepan--do not add any water. Cook gently until it collapses, then raise the heat and cook until done, about 3 minutes more. Drain well, pressing the liquid out. Return the spinach to the saucepan with 2 ounces butter and season to taste with salt, pepper and nutmeg. Spread the spinach evenly on the bottom of a well-buttered oven dish large enough to take the rest of the ingredients.
- Melt the remaining 2 ounces of butter in a saucepan and cook the onion gently until translucent. Add the flour and stir around to make a roux. Have the milk heated to a simmer and add it little by little until you have a smooth bechamel sauce. Pop in the bay leaf and let it simmer for 1/2 hour, stirring occasionally.
- Stir the anchovy essence and parsley into the sauce and season with salt and pepper. Mix in the flaked fish and pour onto the spinach. Slice the whites of the scallops in half horizontally and distribute over the fish, interspersed with their corals. Scatter the prawns over the top, sprinkle with the Parmesan and dot with a little extra butter. Bake in a preheated oven at 400 degrees for 20 to 30 minutes, until heated through and browned on the top. Serve with a puree of potato and a tomato salad.
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.
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