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
PROVENCAL SEAFOOD PIE
Ingredients associated with Mediterranean fish stews -- garlic, fennel, saffron, and seafood -- are brought together in our Provencal potpie, which is served with garlicky aioli; the pie is topped with convenient store-bought puff pastry, whose layers won't overwhelm the lobster, shrimp, bass, and halibut underneath.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 19
Steps:
- Heat oil and butter in a medium saucepan over medium-high heat. Add leek, fennel, and garlic; cook, stirring, until vegetables are softened, about 6 minutes. Add flour; cook, stirring, 6 to 7 minutes. Whisk in stock. Bring to a boil. Stir in tomatoes. Reduce heat to medium-low. Add lobster, shrimp, scallops, bass, and halibut; cook 5 minutes. Season with salt and pepper. Stir in parsley. Let cool.
- Preheat oven to 400 degrees. Roll out dough on a lightly floured surface to a 10-inch square, about 1/4 inch thick. Cut out a small vent in center. Transfer stew to an 8-inch square baking dish. Cover with dough, allowing excess to overhang. Transfer to freezer until cold, 20 minutes.
- Whisk cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and puffy, 35 to 40 minutes. Serve with aioli.
CRUNCHY FISH PIE
Make and share this Crunchy Fish Pie recipe from Food.com.
Provided by Kitzy
Categories Savory Pies
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Roll out the pastry and line a 20cm tart tin. Chill the pastry case for 30 mins, then bake blind in a preheated oven at Gas Mark 6 for 15 minutes. Remove the paper and beans and return to the oven for 5 minutes.
- Put the fish, milk and bay leaf in a saute pan and bring to a gentle boil. Simmer for 3 minutes, remove from the heat, cover with a lid and leave until cold.
- Strain the liquid into a jug, discard the bay leaf and set aside.
- Flake the fish into large pieces and put them in the tart case with the spring onions and prawns.
- Put the reserved milk and cream in a saucepan with the flour and butter. Stir constantly over a low heat until the sauce thickens and reaches boiling point.
- Allow to simmer for 2-3 minutes, then remove from the heat and stir in the parsley. Season well with salt and pepper and pour over the fish.
- Sprinkle the breadcrumbs over the top and bake at Gas Mark 6 for 20 minutes.
Nutrition Facts : Calories 574.1, Fat 29.9, SaturatedFat 12.7, Cholesterol 171.1, Sodium 1080.1, Carbohydrate 38.9, Fiber 2.9, Sugar 1.4, Protein 36.2
ROSTI-TOPPED FISH PIE
Fish pie without the fuss - a good recipe for frozen white fish such as coley
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Cook the potatoes in boiling salted water for 5-7 mins, until almost tender but firm enough to grate. Drain and refresh under cold running water. Put the coley in a shallow saucepan and pour over the milk. Bring to a simmer and cook for 5 mins. Drain the fish, reserving the milk, then set aside.
- Heat half the butter in a medium saucepan, add the leek, then cook for 5-6 mins until softened. Stir in the flour for 1 min, then remove from the heat. Gradually add the milk, stirring well between each addition. Return to the heat and stir until the sauce comes to the boil. Simmer for 2 mins, then stir in the parsley and mustard.
- Heat the grill to high. Flake the fish into large chunks, fold into the sauce, then place in a small ovenproof dish. Coarsely grate the potatoes. Melt the remaining butter, toss with the potatoes, season and scatter over the dish. Place under a medium grill for 5-10 mins until the potatoes are golden and tender.
Nutrition Facts : Calories 533 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.23 milligram of sodium
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