Fish Pie Recipe

If you have never tried Fish Pie, then you are missing out. This free Fish Pie recipe from DSM Food limited is prepared just for you. It does not matter if you like fishing or just buy your fish at the local supermarket, you can benefit greatly from this recipe. This is a modest recipe that takes little to no work and you will be enjoying in no time. The hardest part of this recipe is hunting down the actual fish to use in this process. It calls for fresh cod or haddock. These two forms of fish are available at your local supermarket. Try to catch it on sale, so you can get an even bigger break on your budget.

Fish Pies are really easy to make and lucky for you as they typically do not take a lot of time to prepare or make. There are a few things you should remember when you are preparing any type of seafood. Fish and seafood should always be cleaned thoroughly before consumption. This recipe also calls for mixed, prepared shellfish, which should also be properly prepared. Seafood is easy to make, but can also carry a lot of bacteria. Since this Fish Pie recipe calls for so many different ingredients, it’s best to make a list before you go to the grocery. The last thing you need is to forget one of the ingredients at the supermarket. Lists come in handy more often than you might think.

Fish Pies are ideal for any occasion and you always have the perfect recipe on hand. Keep this recipe for an appetizer, entrée or as a snack. There are plenty of reasons to gather the whole family and start making those Fish Pies. This recipe might even win over the non-seafood lover in your family. Grab the cod, your family and a great attitude because tonight will be full of Fish Pie fun.

Fish Pie Recipe:

Ingredients:

250g Fresh Cod Or Haddock Skinned, Gutted And Filleted
250g Mixed Prepared Shellfish, (Mussels, Prawns, Scallops For Example)
6 Medium Potatoes
1 Leek
Some Saffron
1 tbs Of Flour
50g Of Butter
1 Pint Of Milk
A Saucer Of Grated Cheese
Salt And Pepper To Taste

Method:

Gather ingredients before you start cooking.

Wash off counter and hands prior to cooking.

Put the peeled potatoes in a little salted water, when they start to boil reduce to a simmer.

Heat the milk in a wide heavy based frying pan, sprinkle in the saffron and stir so that it starts to infuse.

Keep the milk simmering, add the fish and cook for about fifteen minutes (until the fish is cooked through).

Remove the fish and reserve the liquor, which should be a delicate yellow colour.

Flake the fish into the bottom of an oven-proof dish, carefully removing any remaining bones and dark skin.

Sautee the leek in half the butter, and then add to the fish, along with the shellfish.

Melt the remaining butter, add the flour and stir to form a roux.

Cook gently for several seconds and then add the reserved liquor, slowly, while continuing to stir. This will form the sauce for the pie.

Pour the sauce over the fish, shellfish and leeks.

When ready, mash the potato with plenty of butter, spread over the fish and grate over some cheese.

Cook for thirty five minutes in oven pre-heated to 190° C.

Serve with a green salad or garden peas.

Feel free to add some cheese to my sauce I love cheese sauce with a bit of fish.

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Thanks for reading,

Dominic Milner

Your Personal Cyber Chef

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© Copyright DSM Food Limited 2009-Present all contents are the property of Dominic Milner and DSM Food Limited and this this is published by DSM Food Limited which is responsible for its contents are further described in the terms section. Its is written by Dominic Milner who has vast experience in cooking.

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