Favorite Fishermans Pie Recipes

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FAVORITE FISHERMAN'S PIE



Favorite Fisherman's Pie image

One of my favorite new recipes! Warm comfort food!

Provided by Ray and Susan

Categories     Seafood     Fish     Salmon

Time 1h20m

Yield 6

Number Of Ingredients 15

2 ½ pounds potatoes
2 bay leaves, divided
salt and ground black pepper to taste
28 fluid ounces milk, divided, or more if needed
½ cup butter, divided
1 tablespoon olive oil
8 ounces skinless haddock
8 ounces skinless salmon
8 ounces skinless smoked fish
⅓ cup all-purpose flour
1 leek, sliced
2 tablespoons chopped fresh parsley, or more to taste
2 scallions, chopped
1 teaspoon spicy mustard
8 ounces cooked shrimp, peeled and deveined

Steps:

  • Place potatoes into a large pot; add 1 bay leaf, salt, and pepper. Cover potatoes with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot. Mash potatoes with 8 ounces milk and 1/4 cup butter until smooth.
  • Preheat oven to 200 degrees F (95 degrees C). Spread olive oil into the bottom of a 12-inch square baking dish.
  • Combine remaining 20 ounces milk and 1 bay leaf in a large, deep saucepan and bring to a simmer. Cook haddock, salmon, and smoked fish, working in batches if needed, until fish flakes easily with a fork, about 5 minutes. Remove fish from milk and separate into chunks on a work surface. Arrange fish and shrimp in the bottom of the prepared baking dish, reserving milk.
  • Pour the milk used to cook the fish into a measuring cup, adding more if needed to equal 2 1/2 cups.
  • Heat remaining butter in the same large saucepan over low heat; slowly whisk flour into melted butter until smooth. Add the 2 1/2 cups milk, leek, parsley, scallions, and mustard; simmer until thickened, about 5 minutes. Pour milk mixture over fish and shrimp and top with the mashed potatoes, spreading evenly.
  • Bake in the preheated oven until bubbling around the corners and lightly browned, 30 to 45 minutes.

Nutrition Facts : Calories 583.9 calories, Carbohydrate 47.8 g, Cholesterol 185.5 mg, Fat 25.8 g, Fiber 4.8 g, Protein 39.8 g, SaturatedFat 12.9 g, Sodium 371.1 mg, Sugar 8.9 g

FISHERMAN'S PIE



Fisherman's Pie image

It's almost like a shepherd's pie but with fish and spinach. Great dish for a cold gloomy day. It's Irish comfort food at its best.

Provided by Michelle Berger

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h15m

Yield 6

Number Of Ingredients 12

1 pound cod fillets, cut into chunks
3 tablespoons butter
2 ½ tablespoons all-purpose flour
1 ½ cups warm milk, or more as needed
1 cup shredded sharp white Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ cup minced onion
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 clove garlic, pressed
2 cups mashed potatoes
1 cup shredded yellow Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Arrange cod in a single layer in a large baking dish; set aside.
  • Melt butter in a saucepan over medium-low heat. Whisk in flour, and stir until the mixture becomes paste-like and light golden brown, 2 to 5 minutes.
  • Gradually whisk warm milk into the flour mixture and bring to a simmer over medium heat. Whisk until the sauce is thick and smooth, about 5 minutes.
  • Whisk in white Cheddar cheese, then mix onion, spinach, salt, and black pepper into the sauce.
  • Remove saucepan from heat and stir in garlic. If sauce is too thick, stir in more warm milk, 1 tablespoon at a time.
  • Pour sauce over fish in baking dish.
  • Layer mashed potatoes on top.
  • Bake in the preheated oven for 30 minutes, then sprinkle with yellow Cheddar cheese. Continue baking until fish is easily flaked with a fork, 15 to 20 minutes more.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 21.1 g, Cholesterol 99.8 mg, Fat 23.2 g, Fiber 2.8 g, Protein 28.5 g, SaturatedFat 13.9 g, Sodium 991 mg, Sugar 4.8 g

FISHERMAN'S PIE



Fisherman's Pie image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 18

4 pounds fresh or 2 packages frozen spinach, chopped
1/2 teaspoon ground nutmeg
1/2 lemon, juiced
3 whole carrots, chopped
1 stalk celery, chopped
2 yellow onions, chopped
1 cup dry white wine
2 quarts water
Bouquet garni (parsley, oregano and marjoram sprigs)
24 ounces cod fillet, cleaned
4 teaspoons corn flour, or cornstarch
8-ounces white sharp cheddar
6 large potatoes
3 tablespoons butter
4 cloves fresh roasted garlic
1/2 cup heavy cream
Oil, for greasing the casserole
Salt and pepper, to taste

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.

FISHERMAN'S PIE



Fisherman's Pie image

This recipe is from inmamaskitchen, and closely resembles one my Mom used to make when we were kids. It is a delicious and different way to prepare fish as a comfort food, hope you enjoy it.

Provided by Leslie

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 17

5 large potatoes, peeled and diced into 1 inch squares
3 tablespoons butter
1/4-1/2 cup milk
salt & freshly ground black pepper
2 cups fresh spinach, cleaned and torn in bite sized pieces
1 1/2 lbs haddock, cut in 1 inch pieces
1 -2 tablespoon olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 cup fresh peas (or frozen)
1 cup light cream or 1 cup half-and-half cream
1 cup sharp cheddar cheese, grated
1 teaspoon dry English-style mustard
1 pinch freshly grated nutmeg
1 lemon, juice of
1/2 cup flat leaf parsley, finely chopped
parmesan cheese or breadcrumbs

Steps:

  • Preheat oven to 450°F.
  • Boil potatoes for 8-10 minutes or until fully cooked.
  • Drain and mash with butter and milk.
  • Season to taste with salt & pepper and set aside to cool.
  • Prepare individual ramekins by piling spinach evenly in the bottom of each one. Top with a layer of haddock pieces.
  • In a large sauté pan or skillet, heat the oil and sauté onion and carrot slowly, about 5 minutes or till slightly soft.
  • Add cream and stir till just boiling.
  • Remove from heat and stir in cheese, mustard, nutmeg, lemon juice and parsley. Add peas and return to heat.
  • Bring to a simmer, stirring constantly, till slightly thickened, about 5 minutes.
  • Cool 5 minutes, then ladle over haddock, making sure each ramekin gets plenty of vegetables.
  • Drop two or three heaping spoonfuls of mashed potatoes on top of each ramekin. Spread somewhat evenly leaving room at the edges for steam to vent.
  • Top with a dusting of parmesan and/or breadcrumbs.
  • Bake 15 minutes, or until haddock is cooked through and top is nicely browned.

Nutrition Facts : Calories 952.6, Fat 36.1, SaturatedFat 19.9, Cholesterol 220.1, Sodium 473.3, Carbohydrate 95.7, Fiber 13.6, Sugar 8.2, Protein 63

LUXE FISH PIE



Luxe fish pie image

Salmon and smoked haddock are perfect partners in this creamy, cheesy fish dish - freeze ahead and thaw for a make-ahead dinner party main

Provided by Justine Pattison

Categories     Buffet, Dinner, Lunch, Main course, Supper

Time 1h55m

Number Of Ingredients 15

500g thick white fish fillets, such as cod or haddock, unskinned
500g thick salmon fillet, unskinned
300g smoked haddock (preferably undyed)
700ml full fat or semi-skimmed milk
1 medium onion, cut into thin wedges
2 bay leaves
75g butter
75g plain flour
140g young spinach leaves
3 tbsp white wine or vermouth (optional)
0.5 small pack dill, roughly chopped
1 ½kg potatoes (ideally Maris Piper), cut into even-sized pieces
50g butter
100g mature cheddar, coarsely grated
300ml tub half-fat crème fraîche

Steps:

  • Place the fish fillets in a large, wide saucepan and pour over the milk. Add the onion wedges and bay leaves, tucking them in around the fish. Bring to a very gentle simmer, then cover with a lid and remove from the heat immediately. Leave to stand and infuse for 10 mins or until the fish is just cooked. Drain the fish in a colander over a large jug to reserve the infused milk, then tip the fish into a bowl. Set aside.
  • Meanwhile, make the topping. Put the potatoes in a large saucepan of cold water, bring to the boil, then simmer for 15 mins or until the potatoes are soft but not falling apart. Drain well, return to the pan and mash with the butter, half the cheese and the crème fraîche until smooth. Season to taste and set aside.
  • To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few secs, then gradually add the infused milk, stirring over a medium heat for 3 mins until the sauce is smooth and thick. Stir in the spinach and wine or vermouth, if using, and cook for 2 mins more. Remove from the heat and stir in the dill. Season to taste.
  • Heat oven to 200C/180C fan/gas 6. Spoon a third of the sauce into the base of a 3-litre shallow rectangular dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces and discarding the skin, any stray bones, onion and bay leaves as you go. Pour over another third of the sauce, then top with more fish. Continue the layers once more, finishing with sauce.
  • Spoon the potato over the fish mixture, starting at the edges. Swirl the potato with the back of a spoon and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for 45 mins or until the potato is golden and the filling is bubbling.

Nutrition Facts : Calories 652 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.6 milligram of sodium

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