Fisherman's Pie

Lent is not quite over, so there's still time to enjoy some good seafood recipes. Also, where I live, winter is not quite over (ahem) so there is still time for good comfort food. This dish checks both boxes.

You don't have to be observant of Lent in order to enjoy this dish. You just have to like good food! 

There are several variations of this Irish dish (I'm just a week late for St. Patrick's Day!) and I combined what I loved about several to make my own version. I like using two different kinds of fish, plus shrimp, and I also like adding the traditional pot pie vegetables. Plus mushrooms. Mushrooms make everything better.

There are also different ways of preparation. I really liked poaching the fish in wine; I thought it added a tremendous depth of flavor to the sauce. If you don't like to cook with wine, or you don't want to open a bottle just for this 2/3 cup, you could 1) invite me over or 2) poach the fish in milk. 

Either way, you'll use the liquid to make a delicious sauce that will go over the fish, 

but under the potatoes!

This recipe has quite a few steps, but it's not difficult. You can do most of it while the potatoes cook, and then it comes together quickly at the end. It's a great meal to make on a Saturday or Sunday afternoon when you can spend a little more time in the kitchen. 

We enjoyed this with a hearty green salad, and crusty bread would be delicious as well. We also loved the leftovers the next day - it seemed like the flavors melded and deepened. Yum! 

Fisherman's Pie

1/2 pound cod filets
1/2 pound salmon filets
2/3 cup dry white wine
1 Tbsp. parsley
4 ounces sliced white button mushrooms
4 Tbsp. butter, divided
2 Tbsp. flour
1/3 cup half and half
1/2 pound peeled and deveined raw large shrimp
3/4 cup frozen peas and carrots
1 1/2 pounds potatoes, either Russet or Yukon gold, peeled and cut into chunks

Cook the potatoes in boiling water for 15 to 20 minutes, until tender. Drain and mash the potatoes with a potato masher. Add a tablespoon of the butter, a splash of half and half, and continue to mash until smooth. Season with salt and pepper to taste. 

While the potatoes cook, generously season the cod and salmon filets with salt and pepper and place them in an even layer in the bottom of a 1 1/2 quart casserole dish. Pour the wine over the fish and sprinkle with parsley. Cover the dish with foil and bake at 350 for 15 minutes. 

Meanwhile, in a skillet, heat 1 tablespoon of butter over medium heat. Add the mushrooms, and cook for about 5 minutes, stirring pretty regularly. Remove to a bowl or plate. In the same skillet, melt 2 tablespoons of the butter. As it just begins to brown, add the flour. Cook, stirring, about 2 minutes. Reduce heat to low. 

Remove the baking pan with the fish from the oven, and use a slotted spoon to move the fish filets to a cutting board. Pour the liquid from the baking dish into the skillet, and whisk until the smooth. Bring the heat up to medium, and whisk constantly until the mixture boils. Add the half and half and season with salt and pepper. Remove from the heat. Stir in the frozen vegetables. 

Cut the fish into chunks, and place them back into the casserole dish. Top with the cooked mushrooms, and then the shrimp. 

Pour the sauce over the mixture in the pan and then smooth the mashed potatoes over the top. Sprinkle with additional parsley if you like. You can also rake a fork through the potatoes if you want to make a fancy design!

Bake at 425 for 15 minutes, then broil for 3-4 minutes until the potatoes are brown on top. Watch closely so potatoes do not burn.  Makes 4-5 servings.