The U.K. is a place that really embraces pies: meat pies, fish pies, vegetable pies…pies are their comfort food! We’re pulling a page out of their book and making a tasty Fisherman’s Pie with three different types of fish. (It’s just as good if you choose to stick with one type of fish, if that’s more to your taste!). This dish is the best on cold days when all you want is to be snuggled up somewhere cozy—eating it will help warm you from the inside out!
- 1 1/4 pound assorted fish pieces (salmon, haddock, cod), 1-inch pieces
- 1 1/4 cup fish stock
- 1 1/2 cup milk, divided
- 2 cups creamy mashed potatoes (homemade or storebought)
- 1 cup seasoned bread crumbs
- 1/2 cup butter
- 3/4 cup flour
- 1 1/2 tablespoon parsley
- 3 cloves garlic
- 1 bay leaf
- salt and pepper, to taste
- Heat oven to 355º F.
- In a large saucepan, bring 1 1/4 cup milk and fish stock to a simmer. Add the different pieces of fish and bay leaf and let poach for no longer than 5 minutes. Remove fish and transfer to a plate. Reserve the
- In a different saucepan, melt the butter over medium heat and add the flour to make a roux. Stir well. Add the poaching liquid to the roux, raise the heat and cook for 2-3 minutes until the poaching juices are incorporated into the sauce. Take off heat and remove bay leaf.
- Add fish pieces back into thickened mixture and season with salt and pepper and parsley.
- Pour the fish and sauce into a deep baking dish and cover with a thick layer of mashed potatoes. Sprinkle with breadcrumbs and bake for 30-35 minutes, or until the breadcrumbs and mashed potatoes are browned and the sauce beneath is bubbling.
Recipe adapted fromAbout FoodSKM: below-content placeholder