This is a great recipe when you have several kinds of fish to use. Many times when cooking fish I have some leftover pieces. I wrap them tight in plastic wrap and freeze them to use in this recipe or in a fish stew. It’s best if you have several different kinds of fish, but all white fish works too.
This recipe is for 2 good sized servings.
Ingredients:
- About a pound of fish pieces including any white fish, salmon, scallops and shrimp.
- 3/4 Cup fish stock (please see our easy recipe for fish stock)
- 3/4 Cup milk
- 1 Bay Leaf
- 3 Tablespoons butter
- 1 Medium onion cut in half then sliced
- 2 Carrots sliced in bite sized pieces
- 1/2 Cup frozen peas
- 1/3 Cup flour
- 1 Tablespoon fresh parsley
- Paprika
- 3-4 White or red potatoes (enough for 2 people) plus any ingredients you would normally use to make mashed potatoes
- Optional: A handful of parmesan or cheddar cheese
Directions: Preheat oven to 375° F
- Boil and mash the potatoes. Use whatever you normally use to make basic mashed potatoes.
- Pour the fish stock, milk and bay leaf in a saucepan and bring to a simmer. Add the fish pieces and poach for 5 minutes.
- Remove the fish with a slotted spoon and place in the bottom of a 9″ round casserole dish.
- For the time being, reserve the stock in a separate bowl (you will be using it again… don’t toss it!)
- In that same pan, melt 3 tablespoons of butter and sauté the carrots for 5 minutes. Then add the onions and garlic and cook until onions are soft. Add the flour. Stir and cook the flour a couple minutes until it absorbs all the butter.
- Pour about a cup of the milk/stock poaching liquid into the pan and stir until it thickens. Keep adding a little more until you get the consistency you want. It should be thick and creamy, the consistency of thick turkey gravy.
- Pour this mixture over the fish. Add a layer of peas. Stir them in just a little. Add a thick layer of mashed potatoes and top with some cheese if you want (cheese is not traditionally British)
- Bake for 20-30 minutes until bubbly and the potatoes are browned.
Traditionally a leek is used in this recipe instead of onions. If you want, you can substitute the onion with the white of one sliced leek.
