Fish pie is a staple family recipe in the UK. It can be as elaborate or plain, complicated or simple as you like. The hardest part of most fish pie recipes is making the mashed potatoes for the top– which I did away with in this recipe, substituting frozen hash browns instead. I’ve never used frozen hash browns until now, but they work a treat here.
2 tablespoons butter
1 pound raw cod filet, cut into small pieces
1 pound raw shrimp, shelled and roughly chopped
4 oz smoked salmon, roughly chopped
1 cup grated celery root, or 1/2 cup minced celery
1/2 cup minced red onion or shallots
1/2 to 1 teaspoon kosher salt
1 teaspoon dried dill weed
1/4 cup Wondra flour or AP flour
2-3 tablespoons dry white wine
1 pound frozen hash browns
1 cup freshly grated Parmesan cheese
olive oil
1) Pre-heat oven to 400F. Smear the butter inside a 9 X 13 baking dish. Set aside. In a large mixing or salad bowl, toss all of the raw seafood, onions, dill weed, salt and flour together. Pile into the baking dish and pour in the wine. Scatter the hash browns over, then spread the Parm on top. Drizzle a bit of olive oil over that, cover with foil (or a lid) and bake for 30 minutes. Remove foil and carry on baking for 30 minutes longer.
Serve at once with a crisp green salad. Makes 6 servings.