WHITE FISH POT PIE
This white fish pot pie with mahi mahi, potatoes, and leeks is topped with golden brown puff pastry, making it a nice twist on a classic pot pie.
Provided by Kate Zelensky
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut pastry into 6 rectangles and place on a baking sheet.
- Bake in the preheated oven until puffed and golden, 15 to 20 minutes. Remove from the oven; leave the oven on.
- Meanwhile, cut mahi mahi into 1 inch pieces. Season with a pinch of salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add potato, celery, and carrot. Cook, stirring occasionally, until just tender, about 8 minutes. Add leeks and let soften, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add butter.
- When butter has melted, add flour and whisk for 1 minute. Slowly whisk in milk and water, then add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil.
- Reduce heat to a simmer, and cook until mixture thickens slightly, 3 to 4 minutes. Whisk in sour cream, lemon juice, and Dijon. Add fish and cook over low heat until fish flakes easily with a fork, 7 to 8 minutes. Stir in parsley and chives and remove from the heat.
- Transfer fish mixture to a 2-quart pastry dish. Place pastry rectangles on top, and brush each one with beaten egg.
- Return to the oven and bake until pastry is puffed and golden brown and filling is bubbly, about 10 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 400.6 calories, Carbohydrate 27.7 g, Cholesterol 102 mg, Fat 22.8 g, Fiber 2.1 g, Protein 21.7 g, SaturatedFat 7.8 g, Sodium 532.1 mg, Sugar 3.5 g
WHITE FISH PIE
This is my grandfather's recipe, and we grew up eating white fish and potato pie. It is simple and delicious. Good comfort food. Serve with a crisp green salad and a good bottle of Pinot Grigio.
Provided by Mary P.
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add milk and lay fish in the milk to poach. Sprinkle with thyme, sea salt, and pepper. Cover the pan and bring milk to very low boil. Cook until fish flakes easily with a fork, about 7 minutes.
- Remove fish to plate and use a fork to break up into bite-sized chunks. Pour milk into a bowl and set aside.
- Melt 1 tablespoon butter in the skillet over medium heat. Add onion, celery, and carrot and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Turn heat to low and scrape the veggies to the side of the skillet. Add the remaining 2 tablespoons of butter and lemon juice to the empty spot. Sprinkle flour over the melted butter; whisk and cook until it forms a thick, golden paste, 10 to 15 minutes.
- Combine the veggies back in with the roux. Add the milk and fish back to the skillet. Gently toss together. Remove from heat.
- Add 1/2 of the fish mixture to the prepared casserole dish, then top with 2 cups of the mashed potatoes. Repeat the layers once more. Sprinkle the top of the casserole with Cheddar cheese.
- Bake in the preheated oven until cheese is golden brown, about 35 minutes.
Nutrition Facts : Calories 441.9 calories, Carbohydrate 36 g, Cholesterol 117.7 mg, Fat 18.3 g, Fiber 3.5 g, Protein 33 g, SaturatedFat 11 g, Sodium 887.7 mg, Sugar 6.6 g
SEAFOOD POTPIE
Provided by Ina Garten
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
- Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
- When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
- Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
- For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
- Meanwhile, preheat the oven to 375 degrees.
- Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.
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
CREAMY FISH PIE
A quick, easy and very tasty recipe, perfect for a mid-week meal and getting vegetables into your diet!
Provided by norathepixie
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put the milk and fish into a saucepan with some salt and pepper for seasoning, bring the milk to the boil and bubble gently for five minutes before removing fish with a fish slice and leaving to cool. Don't get rid of the milk!
- Peel the potatoes and cut them into chunks, boil in lightly salted water for 10-15 minutes until soft. Once cooked, drain and mash, adding two tbsp of milk from the fish saucepan and a tbsp of butter. Meanwhile, gently break the fish into flakes with a fork.
- Slice the tomatoes and spring onions into chunks. Mix the flour with a little milk and a tbsp of butter in a saucepan and let it bubble gently for 1 minute before adding the fish, peas, spring onions and tomatoes.
- Turn your grill onto medium. Pour the fish mixture into a 2 litre ovenproof dish and then spoon the potato on top. Cook under the grill until the potato becomes golden.
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.
SEAFOOD CHOWDER POT PIE
A flaky puff pastry crust tops a hot and rich mixture of vegetables, shrimp and crabmeat. Great for brunch or dinner!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- In 2-quart saucepan, heat 2 cups water and the salt to boiling over high heat. Add potatoes; heat to boiling. Reduce heat to medium; cover and simmer 5 to 7 minutes or until tender; drain.
- Heat oven to 400°F. Spray 11x7-inch (2-quart) baking dish with cooking spray.
- Meanwhile, in heavy 3-quart saucepan, cook bacon over medium heat, turning occasionally, until crisp. Remove bacon; crumble and set aside. Using wire whisk, stir flour into bacon drippings. Gradually stir in clam juice, whipping cream and onion salt. Heat until thickened and bubbly, stirring constantly. Stir in potatoes, bacon, peas and carrots, corn and thyme. Cook 3 to 4 minutes longer or until hot. Stir in shrimp and crabmeat. Spoon mixture into baking dish.
- On lightly floured surface, unfold pastry. Roll into 12x8-inch rectangle. With sharp knife, cut slits in pastry to allow steam to escape. Place pastry in baking dish over hot seafood mixture. Roll outer edges of pastry over edges of baking dish, and press onto edges.
- Bake 30 to 40 minutes or until crust is deep golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 440, Carbohydrate 42 g, Cholesterol 145 mg, Fat 3, Fiber 3 g, Protein 19 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 3 g, TransFat 1 1/2 g
COD POTPIES WITH DILL BISCUIT CRUSTS
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Make sauce for filling:
- Wash leek in a bowl of water, then lift out and drain well. Cook leek, carrot, and celery in butter in a 2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until tender, about 7 minutes. Add flour and cook, stirring, 1 minute. Stir in milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring sauce to a boil, stirring, then reduce heat and simmer, stirring occasionally, 4 minutes. (Sauce will be thick.) Remove pan from heat.
- Make crust:
- Whisk together flour, baking powder, and salt in a bowl. Blend in butter cubes with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in milk and dill with a fork until mixture just comes together.
- Gather dough into a ball, then turn out onto a lightly floured surface and knead 2 or 3 times. Roll out with a floured rolling pin into an 8-inch square (1/2 inch thick), then cut out 4 biscuits using cutter.
- Make filling and bake pies:
- Sprinkle cod with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring sauce to a simmer and stir in fish, then divide among ramekins. Top each ramekin with a biscuit, then brush biscuits with melted butter. Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12 to 15 minutes.
- *Available at Bridge Kitchenware (800-274-3435).
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.
More about "white fish pot pie food"
EASY CREAMY FISH POT PIE - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
4.5/5 (10)Total Time 30 minsCategory MainCalories 674 per serving
SAVORY WHITE FISH POT PIE : 7 STEPS (WITH PICTURES ...
From instructables.com
Estimated Reading Time 4 mins
FRENCH-CANADIAN SALMON PIE - GROW A GOOD LIFE
From growagoodlife.com
FISH POT PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY FISH PIE RECIPE » VIDEO BAKERY - FOOD NEWS
From foodnewsnews.com
20 BEST WHITE FISH RECIPES - THE SPRUCE EATS
From thespruceeats.com
WHITE FISH POT PIE | SPIREST
From spirest.online
FISH POT PIE WITH LEEK, A CREAMY AND DELICIOUS COMFORT FOOD
From christinascucina.com
36 FISH PIE RECIPES IDEAS IN 2021 | FISH PIE, RECIPES ...
From pinterest.ca
17 FISH PIE IDEAS | FISH PIE, FISH RECIPES, POT PIE
From pinterest.com
CREAMY SEAFOOD POT PIE RECIPE | MYRECIPES
From myrecipes.com
FISH POT PIE - FABRICE MEIER
From fabricemeier.co.uk
FISHERMAN'S PIE - COOKING WITH CURLS
From cookingwithcurls.com
FISH PIE (POTATO-TOPPED FISH BAKE) - CAROLINE'S COOKING
From carolinescooking.com
IRISH FISHERMAN'S PIE - SPRINKLES & SEA SALT
From sprinklesandseasalt.com
EASY BRITISH FISH PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SCALLOP, SHRIMP, AND COD POT PIE - MORE THAN GOURMET
From morethangourmet.com
10 BEST FISH PIE WITH PUFF PASTRY RECIPES - YUMMLY
From yummly.com
BEST FISH PIE RECIPE | JAMIE OLIVER FISH PIE RECIPES
From jamieoliver.com
FISH PIE (FOR EASTER!) - RECIPETIN EATS
From recipetineats.com
MEDITERRANEAN BAKED WHITE FISH (EASY & BRIGHT) | THE ...
From themediterraneandish.com
MARCO PIERRE WHITE'S SIMPLE FISH PIE RECIPE - FOOD NEWS
From foodnewsnews.com
WHITE FISH POT PIE – THE SIMPLE SEAGAN
From thesimpleseagan.com
10 FISH PIE IDEAS | FISH PIE, FISH RECIPES, PIE RECIPES
From pinterest.ca
FISH POT PIE – ELEVE11 BY "ANAND DWIPESH"
From anandwipeshin.wordpress.com
CREAMY GARLIC SEAFOOD POT PIE RECIPE | MYFOODBOOK | MAKE A ...
From myfoodbook.com.au
NEIL PERRY'S FISH POT PIES RECIPE - GOOD FOOD
From goodfood.com.au
SAVORY WHITE FISH POT PIE | POT PIE, FISH PIE, COOKING
From pinterest.co.uk
FISH PIE WITH MASHED POTATO TOPPING - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
WHITE FISH POT PIE | RECIPE IN 2021 | POT PIE, CHICKEN ...
From pinterest.com
COD FISH POT PIE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
WHITE FISH RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
WHITE FISH POT PIE - POT PIE RECIPES
From worldrecipes.org
SEAFOOD POT PIE WITH PUFF PASTRY - JAM HANDS
From jamhands.net
FISH PIE - JO COOKS
From jocooks.com
TRADITIONAL BRITISH FISH PIE RECIPE - DELISHABLY
From delishably.com
CLASSIC NEW ENGLAND FISH PIE RECIPE - THE VIEW FROM GREAT ...
From theviewfromgreatisland.com
FISH PIE WITH CHEESY MASH - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love