Best Mimis Fishermans Pie Recipes

FAVORITE FISHERMAN'S PIE

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.

FISHERMAN'S PIE

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.

FISHERMAN'S PIE

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.

MIMI'S FISHERMAN'S PIE

Steps:

• Preheat oven at 400 degrees In a large pot of salted water add the potatoes, carrots, Celery. Boil until veggies are soft
• In a wok or large skillet add 1 cup milk , 2 tbs of fish sauce, green onions and lemon juice. Bring to a nice simmer and add the fish ( not the shrimp). Allow it to simmer for about 6--7 minutes, turning the fish at 3 minutes. At the last minute, add the shrimp. Cook for 1 minute more and remove from heat.. Spoon our the fish, shrimp and green onions, lemon juice and place it in the bottom of a large casserole dish. Spread it out evenly. Do not remove the liquid.
• Remove the veggie from the pot with a strainer and return to the pot. Chop up the veggies gently ( you don't want to mash it, just make it choppy, it should have the consistency of something like potatoes salad) Now, add the half stick (sliced) butter to the mix and combine gently. Put the mixture over the fish and spread evenly.
• Take the remaining milk and return it to the stove on medium heat. Add another cup of milk and the other 2 Tbs of fish sauce, and allow it to start to boil. Add cornstarch, a tsp at a time. Stirring well. And reduce the mixture to a nice thick broth. Once thickened, pour it over the veggies and fish.
• Top with paprika and Add the cheddar. The to the oven for 20 minutes or until the cheese is melted and slightly brown. Have a sheet pan under the dish for accidental spillage.
• Once done allow to rest for 10 minutes. Then serve.