The first time I ever attempted a fish pie, I was daunted by all the steps, but now I know it’s actually super easy to throw together — and I can do almost all of it in my cast iron pan. Plus my kids love it. And how can you go wrong? It’s mild, lemony fish topped with mashed potatoes. So, basically, it has comfort food written all over it.
It also makes a great early spring meal. It uses onions, garlic, and potatoes — all of which store well, and frozen fish. Add a side dish of whatever frozen vegetables you happen to still have, and you have a complete meal. One that’s cozy enough for a freezing March day, yet somehow not as dense and dark as stews can be. It reminds you that spring is on the way!
Plus, it’s made of fish and has potatoes on it, so there’s something Irish about it, which is good for around St. Patrick’s Day! 😉
Fish Pie
Begin by heating some good butter (I like Kerrygold) in your favorite pan (if you use a cast iron pan, or other oven-safe pan, it will save you a whole step later on.)
Cut up a medium onion, and saute it in the butter. When the onion is almost done, add a large clove of garlic, chopped fine.
Finish sauteeing the onion. When it is done, remove it and set it aside.
To the pan, add:
2 pounds of white fish, thawed
2/3 cup milk
2/3 cup water
1 slice of lemon
1 teaspoon parsley (you can order quality, organic herbs and spices from Mountain Rose Herbs here.)
1 bay leaf
I like to use cod, mostly because my grocery store sells line-caught Alaskan Cod in frozen two-pound packages, and it is already skinned and deboned. I have also made it with haddock, and it is delicious.
If necessary, cut the fish into manageable pieces. If your fish still has it’s skin, that’s fine. You can take it off later.
Heat slowly, to a simmer, and cook until the fish is cooked through–about 15 minutes. If you have boneless, skinless fish, you can use this time to flake the fish, also. If you don’t, when the fish is cooked, you will have to cool it enough to handle and then remove the skin, and any bones. (I can’t tell you how many times I have burned my fingers doing this!)
While the fish is cooking, boil about a pound and a half of potatoes, to mash for the topping. I don’t bother peeling my potatoes for this.
When the fish is done, remove the fish and the cooking liquid from the pan. If you’ve already flaked it, a slotted spoon works wonderfully to separate the fish from the liquid. Reserve the liquid.
To the pan, add:
2 Tablespoons butter
1/4 cup organic flour (I have only ever used white flour for this)
Cook the flour for a minute, or two, then add the reserved cooking liquid, and stir to remove the lumps. Cook to thicken.
Then add:
1 Tablespoon lemon juice
3 teaspoons parsley (or 3 Tablespoons fresh)
1/4 teaspoon black pepper, or to taste
1/4 – 1/2 salt, to taste (I like this kind.)
the flaked fish
the cooked onion-garlic mixture
Stir to combine.
If you are using a cast iron pan, or other oven-safe pan, smooth the fish mixture evenly in the pan. Otherwise, transfer it to an oven-safe dish.
Mash the potatoes, and spoon them on top of the fish mixture. Cover completely.
Bake at 375 for 20 minutes.
Enjoy!
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