Welcome back for this month’s Food of the World link party! This month we are traveling to Ireland…one of my favorites!! I have a slight obsession with Irish Pub Food…..
and even have an Irish category that is filling up with all of my favorites. Both of my grandfather’s were Irish, so I guess it runs in my veins.
This Fisherman’s Pie is definitely going on my favorite’s list. It is rich and creamy, but not heavy. Yes, it is very similar to a Shepperd’s Pie, and perfect for those looking for non-beef alternatives for dinner.
Start by coating the bottom of your pan with olive oil, then add your cod. Cover with dry white wine (or seafood broth) and sprinkle with dill…..
Bake in a preheated 350 degree oven for 20 minutes, or until the fish starts to flake…..
While the fish is cooking, saute the mushrooms in 1 Tablespoon of olive oil…..
Remove the mushrooms from the pan, add 1 Tablespoon of olive oil, and saute the shrimp until no longer pink and set aside…..
Remove the fish from the oven (when done) and very carefully, drain the liquid and set aside to use while making the sauce…..
Increase oven temperature to 425 degrees. Melt 4 Tablespoons of butter in a pan over medium-low heat…..
Stir in 1/4 cup of flour, and cook for 2 minutes stirring occasionally to create a roux…..
Gradually stir in the reserved cooking liquid until a creamy, smooth sauce is achieved…..
Scatter the mushrooms over the fish…..
Then scatter the shrimp over the mushrooms…..
Pour the sauce over the mixture, smoothing to completely cover…..
Mash or beat your cooked potatoes, and gently spread over the sauce…..
Bake for 10 to 15 minutes, until golden brown. Remove from oven and allow to cool for 5 to 10 minutes before serving…..
Garnish with chopped Italian parsley if desired. Enjoy!
|Prep time||15 minutes|
|Cook time||40 minutes|
|Total time||55 minutes|
|Meal type||Main Course|
- 2 Pounds cod, or any white fish fillets (without skin)
- 3 Tablespoons olive oil (separated)
- 2/3 cups dry white wine (can substitute seafood broth)
- 1 Tablespoon dry dill leaves
- 1 1/4 Cups sliced mushrooms
- 6 Tablespoons unsalted butter (divided)
- 1/2 Pound fresh shrimp (peeled and deveined)
- 1/4 cup unbleached all-purpose flour
- 1/2 cup coconut milk (can) or heavy cream (shake well before using)
- 2 Pounds Yukon Gold Potatoes (or any starchy potatoes, cooked)
- sea salt & fresh ground black pepper (to taste)
|Preheat oven to 350 degrees. Lightly coat the bottom of a 7 and a 1/2 cup baking dish with 1 Tablespoon of olive oil.|
|Place cod fillets in the baking dish, arranging them so they do not over lap. Pour wine over the cod, and sprinkle with dill.|
|Cover with foil, and bake for 20 minutes, or until fish starts to flake apart.|
|While fish is cooking, saute the mushrooms in 1 Tablespoon of olive oil. Remove from pan and set aside.|
|Add 1 Tablespoon of oil to the same pan, and cook shrimp until no longer pink.|
|Remove fish from the oven, and carefully pour liquid into a measuring cup or bowl. Set aside.|
|Increase the oven temperature to 425 degrees.|
|Scatter the mushrooms and shrimp over the cod, and set aside.|
|Heat 4 Tablespoons of butter in a pan over medium-low heat until melted. Stir in the flour, and cook for 2 minutes without browning.|
|Stir the reserved cooking liquid into the roux. Bring to a boil while continually stirring to create a smooth sauce.|
|Add the coconut milk/heavy cream and season with salt and pepper.|
|Pour sauce over fish, and smooth to cover completely.|
|Drain the cooked potatoes, and mash or beat with a mixer until smooth. Add 2 Tablespoons of butter, salt and pepper, and stir until melted.|
|Carefully spread the mashed potatoes over the fish mixture, and smooth the surface to cover the surface completely.|
|Bake for 10 to 15 minutes until golden brown.|
|Remove from oven and allow to cool for 5 to 10 minutes before serving.|
Sauce made with coconut milk will be thinner than the sauce made with heavy cream. Coconut milk breaks down more while cooking than heavy cream does.
For an even richer sauce, use butter instead of olive oil to saute the mushrooms and shrimp.
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