SPICY FISHERMAN'S PIE
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
- Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain and mash with milk and butter until smooth.
- Heat oil in a large skillet over medium heat. Fry onion and carrots in the oil until starting to soften. Season with salt, pepper and chili powder. Stir in the cream and parsley, and remove from the heat.
- Place fish in an even layer in the bottom of the prepared baking dish. Pour the cream and vegetable mixture over the fish, then cover with a layer of mashed potatoes. Sprinkle shredded cheese over the top.
- Bake for 40 minutes in the preheated oven, or until piping hot throughout.
Nutrition Facts : Calories 580.2 calories, Carbohydrate 44.5 g, Cholesterol 119.5 mg, Fat 34.2 g, Fiber 5.7 g, Protein 25.1 g, SaturatedFat 19.1 g, Sodium 322.6 mg, Sugar 3.7 g
CIDER-SPIKED FISH PIE
This recipe for a smoky fish pie comes from the British food writer Ruby Tandoh. The filling is a simple mix of peas, cod and smoked haddock, gently poached in milk, thickened with roux and spiked with dry cider. Don't worry if the fish isn't completely cooked when you're putting together the pie; it will finish up in the oven, where it bubbles under a thick layer of mashed potato and grated cheese. The result is tender and luxuriously creamy comfort food.
Provided by Tejal Rao
Categories dinner, lunch, pies and tarts, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare the topping: Place potatoes in a pot of water and boil until tender, about 20 minutes. Drain, then mash or push through a ricer. Mix in butter and milk, and season generously with salt and pepper. Set aside.
- Make the filling: Heat milk until it's steaming, then add fish and poach on low heat for 3 to 4 minutes. Strain the parcooked fish, saving the milk, and set aside.
- Melt butter over low heat, then add flour and whisk until smooth. Sizzle for a couple of minutes, until golden brown, then slowly whisk in the cider until it's a smooth paste. Allow to bubble for a minute, then gradually whisk in the fish-poaching milk. Turn off heat and gently add fish, half the Cheddar and the peas.
- Heat oven to 400 degrees. Pour the filling into an ovenproof dish set on a foil-lined baking sheet (it may bubble over the edges a bit in the oven). Top evenly with mashed potato, spreading it out to the edges of the dish, and sprinkle over remaining cheese. Bake for 25 to 30 minutes, or until the top is golden. Allow to cool just slightly before serving.
Nutrition Facts : @context http, Calories 673, UnsaturatedFat 10 grams, Carbohydrate 53 grams, Fat 31 grams, Fiber 5 grams, Protein 45 grams, SaturatedFat 18 grams, Sodium 1287 milligrams, Sugar 12 grams, TransFat 1 gram
MIDYA BOREG (MUSSEL PIE)
Provided by Marian Burros
Categories main course, side dish
Time 1h20m
Yield 12 to 14 servings
Number Of Ingredients 14
Steps:
- Heat oil in heavy saucepan. Add onions and saute until wilted.
- Stir in rice, currants, spices and salt to taste. Pour in water, stir, and bring to boil. Reduce heat, cover saucepan, and cook for 20 to 25 minutes, until liquid is absorbed and rice is tender. If liquid evaporates before rice is cooked, add a little more.
- Stir in pine nuts. Set aside.
- Scrub mussels, remove beards and discard any with broken shells. Place mussels in large skillet and set over heat. As soon as they start to open, remove mussels and discard shells. Discard any mussels that do not open. Remove shells over cup or bowl to keep the mussel liquid. Filter the liquid through a double layer of moistened cheesecloth.
- Preheat oven to 350 degrees.
- Spread one-quarter of the rice on the bottom of each of two 10-inch ovenproof dishes. Push some of the rice up around the edge to make a ''shell.''
- Arrange half the mussels on each bed of rice and sprinkle with parsley, dill and lemon juice. Reserve 8 to 10 tablespoons of the rice and spread the rest on top of the mussels. Dribble a few tablespoons of the reserved mussel liquid over the rice.
- Combine 2 tablespoons of the mussel liquid with the yogurt; add the reserved rice and spread half of this mixture evenly over each pie.
- Bake for 25 to 30 minutes, until tops are lightly browned. Serve hot.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 13 grams, Carbohydrate 50 grams, Fat 18 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 741 milligrams, Sugar 8 grams
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