Ingredients with Measurements:
- 1 lb. white fish fillets, cut into chunks
- 1 lb. potatoes, peeled and chopped
- 1 cup frozen peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 1/2 cups milk
- 1/2 cup grated cheddar cheese
- Salt and pepper to taste
- 1 tbsp. chopped fresh parsley
Special equipment needed:
- Large pot
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, boil the potatoes until they are soft. Drain and mash them with a fork.
3. In a separate pan, sauté the onion and garlic in butter until they are soft.
4. Add the flour to the pan and stir until it is well combined.
5. Slowly pour in the milk, stirring constantly, until the mixture thickens.
6. Add the cheese and stir until it is melted.
7. Add the fish chunks and peas to the pan and stir until they are coated in the sauce.
8. Season with salt and pepper to taste.
9. Pour the fish mixture into an oven-safe baking dish.
10. Spread the mashed potatoes over the top of the fish mixture.
11. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
12. Garnish with chopped fresh parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 36g
Protein: 25g
Substitutions for ingredients:
- Any white fish fillets can be used in place of the ones listed in the recipe.
- Frozen green beans or corn can be used in place of the peas.
- Any type of cheese can be used in place of cheddar.
Variations:
- Add diced carrots or celery to the fish mixture for added flavor and nutrition.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
- Add a layer of sliced tomatoes on top of the fish mixture before adding the mashed potatoes.
Tips and tricks:
- Make sure to cut the fish into large chunks so they don't break apart in the sauce.
- Use a potato masher or fork to mash the potatoes, rather than a food processor, to avoid making them too smooth.
- Let the pie cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the pie on a large platter with a side of steamed vegetables.
Garnishes:
Chopped fresh parsley
Pairings:
Serve with a side of garlic bread or a green salad.
Suggested side dishes:
Steamed vegetables, garlic bread, green salad
Troubleshooting advice:
If the sauce is too thin, add more flour to thicken it. If it is too thick, add more milk to thin it out.
Food safety advice:
Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Fish pie is a traditional British dish that dates back to the 18th century. It was originally made with salted fish and mashed potatoes, but has since evolved to include a variety of fish and vegetables.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve hot with a side of steamed vegetables or a green salad.
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Region: British