Here’s an old-fashioned recipe that our family looks forward to each year- Fisherman’s Pie. A dish of light flaky whitefish in a creamy seasoned sauce coupled with creamy whipped mashed potatoes.
Fisherman’s Pot Pie
While this recipe does call for white fish, it doesn’t have to be Saltwater fish (which has a tendency to be rather expensive if you live inland). It can also be prepared with freshwater fish, catfish is an excellent choice, as is Bass. Just use what you have!
1 1/4 pound assorted Whitefish pieces (haddock, cod, halibut, flounder, etc), 1-inch pieces
1 1/4 cup fish stock
1 1/2 cup milk, divided
2 cups Mashed potatoes (Homemade & Creamy- whipped with a touch of butter & a splash of milk or cream!!)
1 cup seasoned bread crumbs or Panko
1/2 cup butter
3/4 cup flour
1/2 onion, finely diced
1 1/2 tablespoon Fresh parsley, Chopped
3 cloves garlic (or 1 Tbs Minced)
1 bay leaf
salt and pepper, to taste
In a medium saucepan melt the butter, add the onion and saute until translucent, add garlic and parsley, cook for 30 seconds, Add the flour, salt and pepper, stirring until the mixture is completely mixed, let it cook 1 – 1 1/2 minutes. Add the milk and stock, whisking constantly over medium heat until until the mixture thickens. Add a bay leaf and fish, Remove from heat and cover.
Pour the fish & sauce into a baking or casserole dish. Top with creamy whipped mashed potatoes, sprinkle with breadcrumbs and bake at 350F for 20 Minutes. (until the breadcrumbs are browned & the dish is hot and bubbly. Serve with peas, salad or whatever else your family prefers.
Be sure to remove the BAY leaf prior to serving.
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