Best Chef Johns 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.

SPICY FISHERMAN'S PIE



Spicy Fisherman's Pie image

A hearty meal in one casserole with cod fillets and vegetables in a creamy sauce, topped with mashed potatoes and cheese.

Provided by STRIPELAND

Categories     Seafood     Fish

Time 55m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 cup heavy cream or single cream
3 pounds potatoes, peeled and chopped
1 (8 ounce) package Cheddar cheese, shredded
¼ cup chopped fresh parsley
2 (6 ounce) fillets cod or other white fish fillets, cut into 1-inch pieces
¼ teaspoon hot chili powder
3 tablespoons milk
1 tablespoon butter

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

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