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Sunday, December 6

Irish fish pie

Active: 45 minutes; Total: 1 hour 30 minutes; Serves: 4 to 6

Sweet potatoes, orange-flesh, peeled, cut into 1-inch cubes

1 ½ pounds

Cod, fresh, cut into 1-inch pieces

½ pound

Shrimp, large, shelled & deveined

½ pound

Bay scallops, picked for shell bits, remove tough band of muscle adhered to one side of each scallop

½ pound

Butter, unsalted, room temperature

2 tablespoons +
2 tablespoons +
2 tablespoons

Onion, finely chopped

1 small

Milk, whole

2 cups

Bay leaves


Thyme, fresh

2 sprigs

Salt, fine sea

½ teaspoon +
½ teaspoon +

Pepper, freshly ground

½ teaspoon +

Flour, all-purpose

2 tablespoons

Chives, fresh, chopped

¼ cup

  1. Add the potatoes to a large saucepan, add cool water to cover by 1 inch; bring to a boil over medium-high heat. 
  2. Reduce the heat to low to maintain a gentle simmer, and cook until the potatoes are fully tender, about 15 minutes; drain. 
  3. Mash the potatoes with a fork or potato masher; set aside 2 cups, reserve any remaining for another use. 
  4. Preheat your oven to 375°F. 
  5. Melt 2-tablespoons butter in a medium saucepan over medium heat. 
  6. Add onion and cook, stirring, until translucent and soft, about 5 minutes. 
  7. Pour the milk into the pan, and add the bay leaves and thyme. 
  8. Bring to a gentle simmer, stirring often. 
  9. Stir in ½-teaspoon salt. 
  10. Poach each type of seafood individually; place the cod in the simmering milk and cook until the fish is nearly cooked through, 1 to 2 minutes. 
  11. Lift the cod from the milk with a slotted spoon, and place in a 2- to 3-quart casserole dish. 
  12. Add the scallops to the milk, and poach until opaque, about 30 seconds. 
  13. Lift from the milk with a slotted spoon, and add to the dish with the fish. 
  14. Add the shrimp, and poach until they just begin to curl, about 1 minute. 
  15. Lift them from the milk with a slotted spoon, and add to the dish. 
  16. Use your hands or fork to flake cod into bite-sized pieces. 
  17. Season with ½-teaspoon salt and ½-teaspoon pepper. 
  18. In a small bowl, mash 2-tablespoons butter with the flour. 
  19. Remove the bay leaves and thyme sprigs from the milk. 
  20. Bring the milk to a simmer once again, and whisk the butter mixture into the until no lumps remain. 
  21. Reduce the heat to low, and simmer, stirring, until the mixture thickens, about 5 minutes. 
  22. Pour béchamel over the seafood in the casserole dish. 
  23. Add the chives, and fold gently to combine everything. 
  24. Taste the filling and adjust seasonings, if needed. 
  25. Reheat 2-cups potatoes in a microwave, stirring every 30 seconds, or in a pot, stirring until warm. 
  26. Stir in the remaining 2-tablespoons butter until it melts, and season lightly with salt. 
  27. Pipe or spread the puree over the filling, sealing the edges. 
  28. Bake until the filling is bubbly and the topping is browned, about 20 minutes. 
  29. Let stand for a few minutes before serving. 
Recipe from Food & Wine Holiday Recipes.

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