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Welcome back for this month’s Food of the World! 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, this fish pie is very similar to a Shepherd’s Pie, and perfect for those looking for non-beef alternatives for dinner.
For Harry Potter fans, they sell Fisherman’s Pie at the Leaky Cauldron in Orlando but I hear it is insanely expensive! You can make your own at home. 🙂
How to make Fisherman’s Pie:
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.
Notes:
- 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.
More delicious seafood recipes:
Simple Cod with Sauteed Spinach
Orange Salmon with Roasted Vegetables
Blackberry Bourbon Glazed Salmon
Enjoy!!
Fisherman’s Pie
Ingredients
- 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 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
Instructions
- 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.
Notes
- 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.
Deb@CookingOnTheFrontBurner says
Imagine me being married to a fisherman and not eat fish! He would love this dish so I still might have to make it for him! I love how you showed the steps involved… I would want the shrimp cuz I do like shell fish!
Lisa Johnson says
You don’t like fish? Maybe I should have added lemon. 😉 I’m sure he would be very happy if you made it for him, just add more shrimp. Or maybe use lobster instead of fish. 🙂
Shey says
Love that shrimp on the pie ..
Loved co hosting with you
Christy@Confessions of a Culinary Diva says
My linky party, and you made the Fisherman’s Pie my spouse wants me to make him for St. Paddy’s Day. Looks fantastic!
Lisa Johnson says
Thank you so much Christy, I’m sure you will both love it. 🙂
Adelina Priddis says
Lisa that looks so delicious! I don’t care that my husband hates fish, I am making this.
Carrie @Frugal Foodie Mama says
This Fisherman’s Pie looks so good, Lisa! Unfortunately, I am the only one in my family that loves seafood and I would be stuck trying to eat the entire thing if I made it. :/ I have no clue what is wrong with my husband and my son, lol! 😛
Thank you so much for hosting! 🙂
Lisa Johnson says
Thank you Carrie, and I’m so glad you could join us. 🙂 I am amazed at how many people do not like seafood! They really are missing out. 😉
Diane Balch says
My family loves seafood and potatoes… I’ve made shepherds pie, I can’t believe I haven’t made this.. great recipe.
marcie says
This looks heavenly, Lisa, and it sure is a nice change from corned beef, chili, or other heavier St. Patrick’s day fare!
Lisa Johnson says
Thank you Marcie. Yes, it is a nice break from all of the traditional beef meals! 🙂
Mireille says
I love your included shrimp in this and what a twist with the coconut milk!!!
Lisa Johnson says
Thank you Mireille. I can’t have dairy, so I needed to get creative. Coconut milk is the perfect substitute. 🙂
Jenn @ Deliciously Sprinkled says
Lisa, this dish looks delicious! I love shrimp and I can’t wait to try this recipe, pinned 🙂
Lisa Johnson says
Thank you so much Jenn! 🙂
Julia says
How awesome that this has both fish AND shrimp! My family will love it!
Lisa Johnson says
Thank you Julia. 🙂
Michelle @ A Dish of Daily Life says
I love seafood and seafood pie is one of my favorites. I am definitely trying this one! Pinned!
Lisa Johnson says
Thank you Michelle, I hope you like it! 🙂
Cindy @ Hun... What's for Dinner? says
This looks absolutely fantastic! I’d love for you to come share at Simple Supper Tuesday.
Lisa Johnson says
Thank you Cindy. 🙂
Laura@Baking in Pyjamas says
I love fishermans pie, this looks great! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up with us again this weekend, I’d love to see you there Have a great weekend!
Karen says
This looks almost exactly like the recipe in The Irish Pub Cookbook. Lovely photos.
Lisa Johnson says
Thank you so much, Karen!!