Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 large onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons of all-purpose flour
- 2 cups of fish stock
- 1/2 cup of white wine
- 2 tablespoons of fresh parsley, chopped
- 1 teaspoon of dried thyme
- 1/2 teaspoon of ground black pepper
- 2 cups of cooked, flaked fish (such as cod, haddock, or salmon)
- 1/2 cup of frozen peas
- 1/2 cup of frozen corn
- 2 cups of shredded cheddar cheese
- 2 tablespoons of butter
- 1/2 cup of panko bread crumbs
- 2 tablespoons of grated Parmesan cheese
Special Equipment Needed:
- 9-inch pie dish
- Large skillet
- Medium saucepan
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add flour and cook, stirring constantly, for 1 minute.
4. Gradually add fish stock and white wine, stirring constantly.
5. Add parsley, thyme, and black pepper and bring to a boil. Reduce heat and simmer for 5 minutes.
6. Add cooked fish, peas, and corn and stir to combine.
7. Remove from heat and stir in cheddar cheese.
8. Transfer mixture to a 9-inch pie dish.
9. Melt butter in a medium saucepan over medium heat. Add panko bread crumbs and Parmesan cheese and cook, stirring constantly, for 2 minutes.
10. Sprinkle bread crumb mixture over top of fish mixture.
11. Bake in preheated oven for 25 minutes, or until golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information (per serving):
Calories: 350
Fat: 17g
Carbohydrates: 20g
Protein: 24g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil or melted butter.
- Onion can be substituted with shallots or leeks.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Fish stock can be substituted with chicken stock or vegetable stock.
- White wine can be substituted with dry white vermouth or dry sherry.
- Fresh parsley can be substituted with fresh dill or fresh chives.
- Dried thyme can be substituted with dried oregano or dried basil.
- Frozen peas can be substituted with fresh or canned peas.
- Frozen corn can be substituted with fresh or canned corn.
- Cheddar cheese can be substituted with Gruyere or Monterey Jack cheese.
- Panko bread crumbs can be substituted with regular bread crumbs or crushed crackers.
- Parmesan cheese can be substituted with Romano or Asiago cheese.
Variations:
- Add cooked, crumbled bacon or cooked, diced ham to the fish mixture.
- Substitute the fish with cooked, shredded chicken or cooked, diced shrimp.
- Add diced bell peppers or diced mushrooms to the fish mixture.
Tips and Tricks:
- To make the dish gluten-free, use a gluten-free flour and gluten-free bread crumbs.
- To make the dish dairy-free, use a dairy-free cheese and dairy-free butter.
Storage Instructions:
This dish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
This dish can be reheated in the oven at 350°F for 10-15 minutes.
Presentation Ideas:
- Serve the dish with a side of steamed vegetables.
- Garnish the dish with fresh parsley or fresh dill.
Garnishes:
- Fresh parsley
- Fresh dill
- Chopped chives
Pairings:
- This dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Steamed vegetables
- Roasted potatoes
- Rice pilaf
Troubleshooting Advice:
- If the dish is too dry, add a little more fish stock or white wine.
- If the dish is too wet, add a little more flour or bread crumbs.
Food Safety Advice:
- Cook the fish thoroughly before adding it to the dish.
- Refrigerate leftovers within 2 hours of cooking.
Food History:
Fish pies have been a popular dish in Europe for centuries. The earliest known recipe for a fish pie dates back to the 16th century.
Flavor Profiles:
This dish has a savory, cheesy flavor with a hint of herbs and spices.
Serving Suggestions:
- Serve with a side of steamed vegetables.
- Serve with a side of roasted potatoes.
- Serve with a side of rice pilaf.
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