Galician Fish Pie Recipes

GALICIAN PIE

Steps:

• Mash the yeast with a pinch of salt and the lukewarm water in a cup or small bowl until smooth, then let stand for about 10 minutes, until the mixture is frothy. Beat two of the eggs in a bowl. Sift the flour with a pinch of salt onto a work surface. Make a well in the center and pour in the beaten egg and yeast mixture. Gradually incorporate the flour into the liquid, then knead well for 10 minutes. Dust the surface lightly with flour to prevent the dough sticking. Add the margarine and knead for 10 minutes more, banging the dough onto the surface. Add a little water to the dough if necessary. Once the dough is smooth and elastic, form it into a ball, place it in a bowl, and cover with a clean dish towel. Let rise in a warm place for 1 to 2 hours, until doubled in volume. Meanwhile, make the "rustido." Heat the olive oil in a skillet. Add the onions and cook over low heat, stirring occasionally, for 10 minutes, until softened and translucent. Add the garlic and parsley and cook for 5 minutes more. Stir in the chorizo and cook for 2 minutes more. Remove the skillet from the heat and set aside. Heat the sunflower oil in a skillet. Add the strips of meat and cook over medium-low heat, stirring frequently, for about 8 minutes, until golden brown. Remove from the skillet with a slotted spoon and set aside. Preheat the oven to 350°F. Brush a 12-inch baking pan or ovenproof baking dish with oil. Divide the dough into two pieces, one slightly bigger than the other. Roll out the larger piece on a lightly floured surface and use to line the pan or dish. Spread half the rustido over the dough. Lay the strips of meat on the rustido and add the strips of bell pepper. Spoon the remaining rustido over the top. Roll out the remaining dough and use it to cover the mixture. Seal the edges of the dough carefully, pressing them together and rolling them slightly. Pinch the dough in the center of the pie with two fingers to create a chimney to allow the steam to escape. Beat the remaining egg and brush it over the dough to glaze. Bake for 15 minutes, then increase the oven temperature to 375°F, and bake for 15 minutes longer. Increase the oven temperature to 400°F and bake for 15 minutes more, until golden brown. Remove the pie from the oven. Serve hot or warm, straight from the dish, if you prefer.

MY MOM'S LEGENDARY GALICIANER (SWEET) GEFILTE FISH

Steps:

• Mix together fish, onions, eggs, salt, sugar, pepper until very thoroughly blended.
• If you are my mother, or not as squeemish as her daughter, you taste it at this point (yes, raw) and adjust seasonings to taste. If you are me, you just pray that it is well-seasoned and move on.
• Add matzo meal slowly, mixing very very well, until it is almost thick enough to shape into balls, but just a bit softer. (How's that for imprecise?).
• Cover the bowl, and refrigerate for at least one hour, or even overnight.
• At this point, you can shape the mixture into balls or loaves and freeze for future use, but no one ever does because deferring this gratification for that long is just impossible.
• Make the broth: In a large soup pot, mix the broth ingredients.
• Bring to a boil, then simmer for at least 30 minutes or so. It should be sort of golden in color. Taste to adjust seasoning. The broth should be sweet and a little salty.
• Form the fish mixture into balls, cylinders, loaves -- whatever.
• Add to broth, bring to a boil again, and then lower to a very slow boil for 1 hour and 15 minutes.
• Cool. Eat. Enjoy.

GNOCCHI FISH PIE

Steps:

• Put the gnocchi in a deep ovenproof frying pan and cover with boiling water and a pinch of salt. Simmer for 2-3 mins, then drain and leave to steam-dry.
• Combine a splash of the milk with the cornflour until you have a smooth paste, then add to the rest of the milk. Pour the mixture into the frying pan, then add the fish pie mix and spring onions, and bring to a gentle simmer. Cook, stirring frequently, until the sauce has thickened and the fish is just cooked, about 4-5 mins. Season well. Stir in the herbs, crème fraîche, capers and peas, and bring back to a simmer.
• Heat the grill to medium-high. Arrange the gnocchi over the filling, then brush with the oil and season with some black pepper. Grill for 5-10 mins, or until the gnocchi has puffed up and is starting to turn golden on top. Serve with the broccoli or green beans on the side.

FEAST OF THE SEVEN FISHES PIE

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.

TRADITIONAL BRITISH FISH PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
• Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-sized pieces.
• Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.
• Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.
• Melt remaining 1/4 cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, stirring continuously, to make base of sauce. Add 1/2 the sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.
• Place fish mixture in an oven-proof dish; press boiled eggs gently into the filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.