Category
Cod
Haddock
Shrimp
Servings
6-8
Prep Time
15 minutes
Cook Time
2 hours
Nothing warms the cockles like a classic fish pie. Our fisherman’s pie recipe uses ricotta and some cream to create a luxuriously creamy base, studded with Fulton’s finest seafood including cod (or haddock!) and fresh shrimp. Using pre-made pie crusts makes it even easier to whip up when you’re looking for classic comfort food.
Difficulty: medium
Can be frozen
Ingredients
1 Tablespoon olive oil
1 leek, sliced, washed, and drained
3 Tablespoons unsalted butter
3 Tablespoons all-purpose flour, plus extra for dusting
2 cups milk
½ cup heavy cream
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2 x 6-ounce cod portions, pin-boned and cubed
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8 ounces fresh shrimp, peeled and deveined
1 cup frozen peas, thawed
1 cup fresh ricotta
2 large egg yolks
2 x 9-inch pie crusts, thawed if frozen
1 large egg, beaten with 1 Tablespoon water
¼ cup coarse sea salt
1 teaspoon freshly grated lemon zest
¼ cup fresh oregano sprigs
kosher salt
freshly ground black pepper
Directions
Heat the oil in a skillet set over medium heat. Add the leek and a pinch of salt, sweating until softened, 6-8 minutes. Set off the heat.
Melt the butter in a large saucepan set over medium heat. Whisk in the flour and cook until blonde, about 2 minutes.
Gradually whisk in the milk and cream in a slow, steady stream until incorporated. Bring to a simmer and simmer steadily for 6-7 minutes, whisking frequently.
Fold in the fish, shrimp, peas, ricotta, egg yolks, and sweated leek. Season to taste with salt and pepper; cover and set off the heat to cool for 30 minutes.
Preheat the oven to 350°F.
Roll out one pie crust on a lightly floured surface to about ¼-inch thickness. Use it to line the base and sides of a 9-inch pie dish or ovenproof shallow baking dish that's been lined with parchment paper; trim and reserve any excess pastry. Prick the base all over with a fork. Brush all over with egg wash.
Roll out the second pie crust into a 9-inch wide round. Spoon the cooled filling into the lined pie crust and cover with the second pie crust, sealing it to the edges all the way around; cut away and reserve any excess pastry.
Use the excess pastry to cut out letters to spell out 'fish pie' as well as decorative strips and braided twists. Brush the top of the pie with more egg wash and attach the letters and decorative strips to the pie; brush with any remaining egg wash.
Place the pie in the oven and bake until the pastry is cooked through and golden brown, 40-50 minutes.
Remove from the oven and let stand for 5-10 minutes. Stir together the sea salt and lemon zest in a ramekin or small bowl.
To serve, garnish the pie with oregano sprigs and the zesty sea salt.