Classic New England Fish Pie Recipe
User Reviews
4.7
-
Prep Time
20 mins
-
Cook Time
35 mins
-
Total Time
55 mins
-
Servings
8 servings
-
Calories
356 kcal
-
Course
Main Course
-
Cuisine
American
Classic New England Fish Pie Recipe
Description
This fish pie uses fresh cod fillets gently simmered in milk infused with a bay leaf to keep the fish moist and flavorful without overwhelming it. Parsnips and leeks are sautéed until softened, providing a mild sweetness that complements the fish. A roux made by stirring flour into the softened vegetables thickens the fish-infused milk to create a luscious sauce. Peas folded in offer a pop of color and a slight sweetness that balances the savory elements.
The pie is topped with mashed potatoes enriched with sharp cheddar cheese, buttermilk, and horseradish for subtle heat. The potatoes are peeled, chunked, cooked, and mashed for a creamy, slightly tangy topping. Baking the assembled pie at a moderate temperature until the topping is golden binds the components and enhances the textures.
Fish pie stands well on its own as a filling main course but also pairs nicely with steamed green vegetables or a crisp salad. The horseradish in the topping introduces a mild, pleasant zing that lifts the dish.
Suggestions for additional sides include steamed Brussels sprouts, green beans, asparagus, broccoli, or a crisp salad to complement the rich pie.
Ingredients
- 1 lb cod fresh fillet, skin removed, or halibut or salmon
- 2 1/4 cups milk whole
- 1 bay leaf
- salt
- black pepper
- 6 Tbsp butter divided
- 2 parsnip peeled and chopped
- 2 leek peeled, washed, and sliced
- 3 Tbsp all-purpose flour
- 2/3 cup pea frozen (do not defrost
- 3-4 russet potato peeled and cut into large chunks
- 1 cup cheddar cheese shredded sharp
- 1/2 cup buttermilk
- 2 tsp prepared horseradish or horseradish cream
Instructions
- Preheat the oven to 350F
- Put the milk and bayleaf in a saucepan over medium heat. Cut the fish into 4 or 5 pieces and add to the milk along with 1/2 tsp salt. Bring to a gentle boil, then turn down the heat and simmer for a few minutes. Remove from the heat, cover, and set aside.
- In a large pot melt 2 tablespoons of the butter and saute the parsnips and leeks for about 10 minutes over medium heat until softened. Stir often and don't allow them to burn.
- Strain the fish and reserve the milk. Set both aside.
- Add the flour to the parsnips and leeks and cook, stirring, for a few minutes, and again, don't let it brown. Slowly pour in the strained milk, stirring constantly, until smooth. Continue heating until the mixture thickens and almost comes to a simmer.
- Add the fish to the pot, breaking it into large chunks as you add it. Season with salt and plenty of fresh cracked black pepper to taste. Stir in the frozen peas. Cover and set aside on the stove top to keep warm.
- Meanwhile cook the potatoes in plenty of salted water until completely soft. Drain them and whip with 2 tablespoons of the butter, the cheese, the butttermilk, and the horseradish. Season to taste with salt and pepper. Be sure to get out all lumps.
- Turn the fish mixture into your baking dish. Top with the mashed potatoes. You can pipe them on (see inspructions in the blog post) or just spoon them on. Melt the remaining 2 tablespoons of butter and gently dab over the mashed potatoes with a silicone brush. If you like you can brush again during cooking.
- Bake for 30-40 minutes until golden browned and bubbling.
Notes
- This fish pie is a full meal but pairs well with steamed vegetables like Brussels sprouts or green beans, or a crisp salad.
- Use a gentle simmer for poaching to keep the fish tender and flavorful.
- Incorporate horseradish into the mashed potato topping for balanced, subtle heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 71mg | 24% |
| Sodium | 251mg | 10% |
| Potassium | 925mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1027IU | 21% |
| Vitamin C | 20mg | 22% |
| Calcium | 255mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
