Best 4 Fantastic Fish Pie Recipes

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Indulge in a culinary journey with our delectable fish pie, a classic dish that tantalizes taste buds with its flaky crust, creamy sauce, and tender fish filling. This seafood extravaganza features an assortment of fish, each contributing unique flavors and textures to the harmonious blend. Cod, salmon, and haddock unite in a symphony of taste, complemented by succulent shrimp and mussels that add a briny depth. Nestled in a velvety sauce enriched with white wine, cream, and herbs, the fish pie is a true testament to the culinary artistry. Topped with a golden-brown crust, it's a feast for the eyes and the palate. Savor the comforting warmth and inviting aroma as you delve into this culinary masterpiece, a dish that promises to leave you craving for more.

Furthermore, elevate your culinary repertoire with our curated collection of fish pie variations. Discover a medley of flavors with our Thai-inspired fish pie, where fragrant lemongrass, galangal, and kaffir lime leaves infuse the dish with a zesty Southeast Asian twist. Embark on a Mediterranean adventure with our Greek fish pie, featuring a tantalizing blend of feta cheese, olives, and sun-dried tomatoes. For those seeking a touch of indulgence, our luxury fish pie adorned with succulent lobster and crab beckons you to indulge in the ultimate seafood extravaganza.

Let's cook with our recipes!

JAMIE OIVERS FANTASTIC FISH PIE



Jamie Oivers fantastic fish pie image

Jamie Oliver's famous fantastic fish pie recipe.

Provided by Sam Linsell

Number Of Ingredients 17

5 large potatoes peeled and diced (about 3 cm)
Salt and pepper
2 free-range eggs (leave out if you don't like)
2 handfuls spinach (I used 1 x 200gms packet of baby spinach)
1 onion finely chopped
1 carrot chopped/diced (small) - or grated
1 - 2 celery stalks, finely diced
extra virgin olive oil fro frying
250ml cream
2 good handfuls grated Mature Cheddar cheese or Parmesan (or half and half)
juice of 1 lemon
1 heaped tsp Dijon mustard (or English mustard)
1 large handful flat-leafed parsley, finely chopped
500gm- 650gms smoked haddock cut into biggish chunks. You could use any firm white fish - cod, hake, kingklip or salmon. Or a mix of salmon and whitefish.
As much butter as you dare to add to your mash
Nutmeg (optional) - a light grating in the mash
Salt and pepper (I like white pepper in this dish)

Steps:

  • Preheat oven to 220 degrees C / 425F.
  • Chop all the things, juice the lemon and get everything ready to cook.
  • Boil the potatoes in salted water for a couple of minutes.
  • Add the 2 eggs and set a timer for 8 minutes. Remove when ready and plunge into cold water to cool. Peel and cut into quarters setting aside.
  • In a separate pan fry, the onion, carrot and celery for about 5 minutes in the olive oil then add the cream and bring to the boil. add the spinach meaves and dijon and stir to wilt.
  • Place the fish into an appropriately sized oven dis and add the chopped parsely, lemon juice and grated cheese. Pour over the vegetable and cream and mix together. Arrange the quartered eggs evenly across the mix pressing them in.
  • When potatoes are cooked, drain in the colander and mash with lashings of butter and season with salt, pepper and grated nutmeg. Spread over the top of the fish mixture.
  • You could drizzle a bit more oil or melted butter over the top to get a browner finish or sprinkle over more cheese if you really wanted to be decadent and get some more crunch
  • Bake for about 25 - 30 mins - until golden.
  • Serve with heated baked beans in tomato sauce and blanched green beens (or other green vegetables / salad of your choice)

EASY FISH PIE



Easy Fish Pie image

Living by the sea, we try to eat fish often and this hearty meal is an easy way to enjoy a little bit of what you fancy! This fish pie is good enough for a dinner party and the kids love it, too. Serve with a green salad or green steamed vegetables like broccoli.

Provided by CharlieB

Categories     Seafood     Fish     Tilapia

Time 2h35m

Yield 8

Number Of Ingredients 11

6 medium potatoes
½ cup butter, divided
1 medium white Spanish onion, chopped
1 ½ cups grated medium Cheddar cheese
1 ¼ cups light cream, or as needed
2 teaspoons Dijon mustard
1 teaspoon lemon juice
salt and ground black pepper to taste
1 ½ pounds white fish - skinned, boned, and cut into chunks
½ pound fresh shrimp, peeled and deveined
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour 10 minutes.
  • While the potatoes are baking, melt 4 tablespoons butter in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Mix in Cheddar cheese, cream, mustard, and lemon juice. Season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from heat.
  • Place white fish and shrimp in a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over the fish; stir until well combined.
  • Scoop the flesh out of the baked potatoes and place in a large bowl; discard the skins. Add 4 tablespoons butter and season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread the mashed potatoes evenly over the top of the fish.
  • Bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.

Nutrition Facts : Calories 528.8 calories, Carbohydrate 31.7 g, Cholesterol 171.8 mg, Fat 31.2 g, Fiber 3.9 g, Protein 30.7 g, SaturatedFat 17.1 g, Sodium 401.4 mg, Sugar 2.3 g

FISHERMAN'S PIE



Fisherman's Pie image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 18

4 pounds fresh or 2 packages frozen spinach, chopped
1/2 teaspoon ground nutmeg
1/2 lemon, juiced
3 whole carrots, chopped
1 stalk celery, chopped
2 yellow onions, chopped
1 cup dry white wine
2 quarts water
Bouquet garni (parsley, oregano and marjoram sprigs)
24 ounces cod fillet, cleaned
4 teaspoons corn flour, or cornstarch
8-ounces white sharp cheddar
6 large potatoes
3 tablespoons butter
4 cloves fresh roasted garlic
1/2 cup heavy cream
Oil, for greasing the casserole
Salt and pepper, to taste

Steps:

  • Preheat oven to 400 degrees F.
  • Steam fresh spinach for 5 minutes (or thaw frozen spinach completely). Drain spinach thoroughly, squeezing out as much liquid as possible. Add nutmeg and lemon juice to the cooked spinach and set aside.
  • In a large pot add chopped carrots, celery, onion, white wine, water, and bouquet garni. Bring liquid to a boil, lower the heat and simmer for 15 minutes. Add fish to the top of the simmering liquid and poach for no more than 5 minutes or until the fish becomes opaque.
  • Remove the cod from the poaching liquid. Strain and discard the vegetables. Reserve 2 cups of the strained poaching liquid and return to the pot and bring to a simmer.
  • Whisk the cornstarch into approximately 3 to 4 teaspoons of cold water to make a slurry. Add to the poaching liquid. Bring the poaching liquid and cornstarch mixture to a boil. Stir the mixture until desired thickness.
  • Add the cheddar to the thickened mixture. Season with salt and pepper, to taste.
  • Peel and cube potatoes. Place in a small saucepan and cover with salted water. Boil approximately 15 minutes, or until fork tender. Drain, reserving a bit of the liquid with the potatoes, and mash potatoes to smooth, but not pasty consistency. Add roasted garlic, salt and pepper, to taste.
  • Oil a 13 by 9-inch ovenproof casserole dish. Place the spinach on the bottom of the casserole dish. Place the cod over the spinach. Spread the cheese sauce evenly over the fish layer. Top with all of the warm mashed potatoes that will comfortably fit in the dish. Add more grated white cheddar, as desired.
  • Bake uncovered in a preheated 400 degrees F oven for approximately 40 minutes or until the cheese and mashed potatoes are golden brown. Remove from oven, and allow to stand for approximately 10 to 15 minutes before serving.

FANTASTIC FISH PIE



Fantastic Fish Pie image

Make and share this Fantastic Fish Pie recipe from Food.com.

Provided by whisks

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

5 large potatoes, peeled and diced into 2 . 5cm/1 inch squares
salt & freshly ground black pepper
2 free range eggs
200 g fresh spinach
1 onion, finely chopped
1 carrot, halved and finely chopped
extra virgin olive oil
600 ml cream
200 g cheddar cheese
1 lemon, juice of
1 teaspoon English mustard
100 g flat leaf parsley, finely chopped
500 g haddock or 500 g cod fish fillets, skin removed pin boned and sliced into chunks
nutmeg (optional)

Steps:

  • Preheat the oven to 230°C/450°F/gas 8.
  • Put the potatoes into salted boiling water and bring back to the boil for 2 minutes.
  • Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked.
  • At the same time steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away.
  • Then drain the potatoes in the colander.
  • Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
  • In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, than add the double cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
  • Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce.
  • The cooked potatoes should be drained and mashed - add a bit of olive oil, salt, pepper and a touch of nutmeg if you like. Spread on top of the fish. Don't bother piping it to make it look pretty - it's a homely hearty thing.
  • Place in the oven for about 25-30 minutes until the potatoes are golden.

Nutrition Facts : Calories 1195, Fat 68, SaturatedFat 41.3, Cholesterol 397.9, Sodium 817.8, Carbohydrate 94.3, Fiber 13.1, Sugar 6.8, Protein 56

Tips:

  • Use a variety of fish for a more flavorful pie. Some good options include cod, salmon, haddock, and shrimp.
  • Don't overcook the fish. It should be cooked through but still flaky.
  • Make sure the sauce is thick enough to coat the fish and vegetables. If it's too thin, it will make the pie soggy.
  • Use a deep dish pie plate to ensure that there is enough room for all of the ingredients.
  • Top the pie with a flaky pie crust or mashed potatoes before baking.
  • Let the pie cool for at least 15 minutes before serving. This will help the flavors to meld together.

Conclusion:

Fish pie is a delicious and comforting dish that is perfect for a special occasion or a weeknight meal. With a few simple ingredients and a little bit of time, you can create a fish pie that your family and friends will love. So next time you're looking for a new recipe to try, give fish pie a try. You won't be disappointed!

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