Thursday, December 17, 2015

Fisherman's Pie

This is a recipe that was in this month's AllRecipes magazine issue.  I picked it because I had everything to make it (including leftover mashed potatoes).  I'll make it again because it's just so good.

I've mentioned before the reason AllRecipes is my favorite cooking magazine is because of reader's comments.  They give great ideas for changes and substitutions.  One reader wrote that she had added corn which I also had on hand and threw in for great results.  Other readers mention changing fish/seafood, and give more vegetable choices.  Click on the link below to see some great ideas.

P. S.  I was easily able to cut this recipe in half since there are just the two of us, plus it was just the amount of ingredients I had on hand.

FISHERMAN'S PIE (6 servings)

1 lb cod fillets, cut into chunks
3 Tbsp butter
2 1/2 Tbsp  AP flour
1 1/2 cups warm milk, or more as needed
1 cup shredded sharp white Cheddar cheese
1 (10 oz) package frozen chopped spinach, thawed and drained
1/2 cup minced onion
1 tsp salt, or to taste
1/2 tsp ground black pepper, or to taste
1 tsp minced fresh garlic
2 cups mashed potatoes
1 cup shredded yellow cheese
chopped chives or parsley for garnish, optional

Preheat the oven to 375F (190C).

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, 2-5 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, S&P into the sauce.

Remove saucepan from heat and stir in garlic.  If sauce is too thick, stir in more warm milk, 1 Tbsp 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, 15-20 minutes more.

Garish if chives or parsley, if desired.

Recipe Source:

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