Best Fish Pie With Potatoes Leeks Zucchini And Tomatoes Recipes

LAYERED FISH AND POTATO PIE WITH SAFFRON LEEKS

Layered Fish and Potato Pie With Saffron Leeks image

Russ found this recipe in a recent New Idea. He made it tonight and figures almost any white or smoked fish would be good in it. It was really delicious-simple flavours that worked well with the beautiful whiting I caught this afternoon.

Provided by JustJanS

Categories Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

450 g potatoes, peeled and cut into 5mm slices
100 g butter
400 g leeks, cleaned halved lengthways and cut into half moon slices
1 pinch saffron thread
salt & fresh ground pepper
1/2 lemon, juice of
450 g firm white-fleshed fish, cut to same thickeness and size as potato slices
2 tablespoons chicken stock or 2 tablespoons water
2 slices white bread
2 tablespoons finely chopped parsley
1 large garlic clove, peeled, roughly chopped
1 lemon, zest of

Steps:

Preheat oven to 200c.
Bring a pan of water to the boil add the potato slices, return to the boil and and parboil for 3 minutes.
Melt a third of the butter in a seperate pan over medium high heat; add the leeks and saffron, season with salt and pepper. Cover and sweat the leaks over medium heat for 10 minutes or until soft, add the lemon juice and set aside.
Meanwhile, grease an ovenproof dish with some of the butter. Season the fish and potatoes with salt and pepper.
Place half the potatoes in the greased dish, then half the fish, all the leeks, another layer of fish and lastly the rest of the potatoes overlapped across the top.
Sprinkle over water or stock, cover with foil and bake for 15 minutes.
Meanwhile process bread, garlic, parsley and zest until mixture resembles medium-fine crumbs.
Remove foil from fish dish top with breadcrumb mix, dot with remaining butter.
Return to oven uncovered and bake for 12 to 15 minutes or until crumbs are golden brown.
Serve pie with vegetables or simple green or tomato salad.

Nutrition Facts : Calories 365.3, Fat 21.1, SaturatedFat 12.9, Cholesterol 53.6, Sodium 267, Carbohydrate 41.3, Fiber 4.7, Sugar 5.6, Protein 5.3

EASY FISH PIE

Easy Fish Pie image

Living by the sea, we try to eat fish often and this hearty meal is an easy way to enjoy a little bit of what you fancy! This fish pie is good enough for a dinner party and the kids love it, too. Serve with a green salad or green steamed vegetables like broccoli.

Provided by CharlieB

Categories Seafood Fish Tilapia

Time 2h35m

Yield 8

Number Of Ingredients 11

Ingredients

6 medium potatoes
½ cup butter, divided
1 medium white Spanish onion, chopped
1 ½ cups grated medium Cheddar cheese
1 ¼ cups light cream, or as needed
2 teaspoons Dijon mustard
1 teaspoon lemon juice
salt and ground black pepper to taste
1 ½ pounds white fish - skinned, boned, and cut into chunks
½ pound fresh shrimp, peeled and deveined
salt and ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet.
Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour 10 minutes.
While the potatoes are baking, melt 4 tablespoons butter in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Mix in Cheddar cheese, cream, mustard, and lemon juice. Season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from heat.
Place white fish and shrimp in a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over the fish; stir until well combined.
Scoop the flesh out of the baked potatoes and place in a large bowl; discard the skins. Add 4 tablespoons butter and season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread the mashed potatoes evenly over the top of the fish.
Bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.

Nutrition Facts : Calories 528.8 calories, Carbohydrate 31.7 g, Cholesterol 171.8 mg, Fat 31.2 g, Fiber 3.9 g, Protein 30.7 g, SaturatedFat 17.1 g, Sodium 401.4 mg, Sugar 2.3 g