Fish Pie
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1medium carrot, peeled and quartered lengthwise
- ½cup white wine
- Large pinch salt
- 1bouquet garni (bay leaf, fresh thyme, parsley, celery and leek, tied together in cheesecloth)
- 2pounds baking potatoes, peeled and cut into chunks
- 8tablespoons (1 stick) unsalted butter, at room temperature, plus more for greasing pan
- ½ to 1teaspoon of salt, to taste
- 8ounces skinless cod fillets
- 8ounces skinless haddock fillets
- 8ounces skinless salmon fillets
- ½teaspoon powdered saffron or ½ teaspoon saffron threads steeped in 1 tablespoon boiling water
- 1cup light cream (or a combination of half and half and heavy cream) or as needed
- ¼cup all-purpose flour
- Pinch of mace
- Salt and pepper, to taste
- 5ounces cooked, peeled shrimp
- Freshly grated nutmeg
Nutritional analysis per serving (4 servings)
862 calories; 50 grams fat; 28 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 53 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 46 grams protein; 1341 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a deep covered skillet, combine carrot, wine, salt, bouquet garni and ½ cup water. Bring to a boil, turn off heat and set aside.
- Step 2
Bring a pot of lightly salted water to a boil, and add potatoes. Cook until soft, and mash (preferably with a potato ricer) with 6 tablespoons butter and the salt. Cover and set aside.
- Step 3
Heat oven to 375 degrees. Put cod and haddock into skillet with carrot, cover, and bring to a simmer. Poach for 3 minutes. Transfer fish to a plate, and add salmon to skillet. Poach for 3 minutes, and transfer salmon to plate with cod and haddock. Discard carrot and reserve bouquet garni. Strain liquid into a measuring cup, add saffron and add enough cream to make 2 cups liquid.
- Step 4
Place a saucepan over low heat, and melt remaining 2 tablespoons butter. Stir in flour and mace. Stir for a few minutes; remove pan from heat. Slowly stir in cream mixture, beating until smooth. Return pan to heat and add reserved bouquet garni. Stir until mixture is thickened, about 5 minutes. Salt and pepper to taste.
- Step 5
Butter a 9-inch-square baking pan, and distribute cooked fish evenly, breaking into large chunks as necessary. Scatter shrimp evenly in pan. Discard bouquet garni, and pour sauce over all.
- Step 6
Spread mashed potato evenly over top, covering edges so sauce will not bubble over. Sprinkle nutmeg lightly over top of pie, and place pan on a baking sheet. Bake until filling is hot and potatoes are flecked with gold, 20 to 40 minutes. Serve hot.
Private Notes
Comments
Sautéed leeks, fennel, and fennel fronds in butter and made them into a bottom layer in the pie. Better mashed potatoes: added parsnips, cheddar, and buttermilk to golden potatoes for a richer and more flavorful pie lid. Absolutely delicious with modifications. Will definitely make this again.
Made this for a Danish-themed dinner party and it was a huge hit with my foodie friends. Remember to liberally salt the potato water, season as you go, and you'll have no problems with "blandness." Instead of just using a leek in the poaching liquid, I diced one up and sautéed it in the butter for the roux to add a mild oniony flavor to the sauce.
Another win for Nigella
Needs significantly more seasoning than recipe calls for. But with that, it's really good. Assembled it in advance and popped it in the oven 30-40 minutes before we were ready to eat.
You can make a bouquet garni using just the leek exterior and twine/string. No need for cheesecloth if you are already using leeks.
Can anyone explain the purpose of poaching the salmon separately from the other fishes, but for the same amount of time and in the same liquid? Why not poach all of them together?
Fish pie! Sam Sifton's description of this in his Mothers' Day piece was perfect. My mother used to prepare this for my first night home (to the UK) when I visited. I never had the heart to tell her I really disliked it. Being a Brit, she liked it simple - white fish, in a white sauce with parsley. The NYT recipe does sound better, especially with added flavorful veg as someone noted. OTH, my mother's coffee walnut cake, also baked especially for my return, was a treat.
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