FISH PIE WITH POTATOES, LEEKS, ZUCCHINI AND TOMATOES

Fish Pie With Potatoes, Leeks, Zucchini and Tomatoes image

Number Of Ingredients 15

1 1/2 pounds russet potatoes (3 medium)
1 dash kosher salt
6 tablespoons unsalted butter
1 stick Leek, white & pale green parts, thinly sliced into rounds
1 dash Freshly ground black pepper
3/4 cup Heavy cream
1 ear Medium Zucchini, grated
1 clove garlic clove, finely chopped
1/3 cup brandy
3/4 cup canned crushed tomatoes
1/2 pound skinless firm white fish fillets (cod, haddock, halibut)
1/2 pound skinless salmon or arctic char fillets
4 ounces Medium shrimp, peeled, deveined, halved lengthwise
2 ounces Smoked trout, flaked
1 tablespoon Fresh dill, chopped

Steps:

Peel and cut potatoes into 2" pieces. Cook potatoes in large pot of boiling salted water til tender, 20 - 30 minutes. Drain. Return to pot.
Melt 1 Tbsp. butter in a large skillet over medium-high heat. Add leek, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Add leek to potatoes along with 1/2 cup cream, and 3 Tbsp. melted butter. Season with salt and pepper and mash to desired texture.
Melt remaining 2 Tbsp. butter in a large skillet over medium heat. Add zucchini and cook, stirring often, until browned and beginning to stick to skillet, 8-10 minutes. Add garlic, season with salt and pepper and cook until fragrant, about 1 minute. Add brandy and cook, stirring, until mixture is thickened, about 2 minutes. Add tomatoes and bring to a simmer. Add white fish and salmon and cook stirring gently, until fish is opaque around edges, about 1 minute. Stir in shrimp and trout and cook until shrimp are opaque. Remove from heat,stir in dill and remaining 1/4 cup cream and season with salt and pepper.
Transfer filling to a 2-qt. baking dish and top with mashed potatoes, making decorative swirls with a large spoon or fork. Place on a baking sheet and bake pie until mashed potatoes are golden brown and center is hot, 40 - 45 minutes.