Deliciously Simple Homemade Fish Pie

Our favorite fish pie – with a velvety smooth mash, packed with two types of fish and lots of shrimps. Perfect comfort food, warming and elegant at the same time.
By Kalle Bergman – Photo By Mads Damgaard

Fish Pie Recipe

This is my favorite fish pie – with a velvety smooth mash, packed with two types of fish and lots of shrimps. Perfect comfort food, warming and elegant at the same time. This dish symbolizes the idea of “Honest Cooking” perfectly to me. Lovely ingredients and a straightforward cooking process. No fancy techniques, fake flavors or “lightified” versions of traditional dishes. Just real food. Good food. Perfect for sharing with friends and family.

Deliciously Simple Homemade Fish Pie
 
Prep Time
Cook Time
Total Time
 
Our favorite fish pie - with a velvety smooth mash, packed with two types of fish and lots of shrimps. Perfect comfort food, warming and elegant at the same time.
Author:
Recipe Type: Main Course
Cuisine: American
Serves: 4-6
Ingredients
  • ¾ Ib (340g)  of Haddock, Sea Bass or Halibut (or other local white fish)
  • ¾ lb (340g) of Wild salmon
  • ½ Tablespoon of salt
  • ½ Ib (230g) of shrimps, peeled
  • 2 Tablespoons of organic butter
  • 3 Tablespoons of flour
  • ¾ Cup (2dl) of milk
  • ½ Cup (1,25dl) of white wine
  • ½ Cup (1,25dl) of fish stock
  • A bunch of dill, finely chopped
  • A pinch of black pepper
  • Mashed Potatoes
  • 2 Ib (900g) of potatoes
  • ½ cup (1,25dl) of warm milk
  • 2 Tablespoons of organic butter
  • Salt
  • Pepper
Instructions
  1. Peel the potatoes and boil them in lightly salted water until soft. Pass through a sieve to get the finest and smoothest mash. Add the butter, and then the milk slowly as you whisk the potatoes. Season with salt.
  2. Cut the fish into smaller pieces. Put in a buttered round oven dish and season with salt and pepper. Cover with aluminum foil and bake in the oven for 10 minutes at 400°F (200°C).
  3. Remove the dish from the oven, and sprinkle the shrimps over the fish.
  4. Melt the butter in a saucepan and stir in the flour. Cook on a low heat for about 2 minutes. Add the white wine, stirring continuously, and then the fish stock. Finally add the milk and stir until smooth. Simmer for 10 minutes and then add the chopped dill.
  5. Pour the sauce over the fish and shrimps, and top with mashed potatoes. Bake in the oven for 10 minutes at 500°F (260°C), or until the mash has turned golden brown. Sprinkle some chopped dill over the pie before serving.
Kalle Bergman

Kalle Bergman

Kalle Bergman is a food writer and media entrepreneur who is the founder of Honest Cooking. As a food writer, his writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia.

More Posts - Website - Facebook

6 Comments
  1. I stumbled upon this recipe while I was looking for a delectable recipe for dinner tonight. This looks and sounds divine. My mouth is watering and it doesn’t help when lunch is an hour away. I can’t wait for tonight.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate Recipe: