Overview:
Encased in a golden, buttery pie crust, this Whitefish and Potato Pot Pie combines flaky whitefish, soft potatoes, and a creamy sauce scented with herbs to create a warm and comforting dish. It's a light and delicious seafood version of the classic chicken pot pie that's perfect for entertaining or family dinners. Whitefish like halibut, haddock, or cod work nicely here since they have a subtle flavor that complements the savory filling and substantial veggies.
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Components of the Filling:
One pound of peeled and boned whitefish fillets (cod, haddock, or halibut)
Peel and chop two medium Yukon Gold potatoes into ½-inch cubes.
One medium onion, cut finely
Two minced garlic cloves
Two carrots, chopped and peeled
One chopped celery stalk
Half a cup of frozen peas
1/4 tsp dried thyme or 1 tsp fresh
1/4 tsp dried dill or 1 tsp fresh).
Unsalted butter, ¼ cup
All-purpose flour, ¼ cup
Two cups of whole milk (or one cup of milk plus one cup of vegetable or seafood broth)
To taste, add salt and pepper.
One tablespoon of lemon juice
1 tablespoon of freshly chopped parsley
One sheet of thawed puff pastry, either homemade or store-bought, for the crust
One beaten egg (for the egg wash)
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Directions:
1. Get the fish ready.
To keep the whitefish moist and delicate, begin by poaching it. After adding a pinch of salt to the fish fillets in a shallow pan, cover them with water or broth. Simmer until barely cooked through, about 5 to 7 minutes. After taking the fillets out of the liquid, let them cool a little. After the fish has cooled, carefully remove any bones before flaking it into bite-sized pieces. Put aside.
2. Prepare the veggies.
Melt the butter in a large pot or skillet over medium heat. Cook the chopped onion for three to four minutes, or until it becomes transparent. Cook for an additional five minutes after adding the celery, carrots, and garlic. Cook for 8 to 10 minutes, or until the potatoes start to soften but are still slightly hard, after adding the diced potatoes and thyme. To avoid sticking, stir from time to time.
3. Prepare the creamy sauce.
To ensure that everything is evenly coated, sprinkle the flour over the vegetable mixture and stir thoroughly. To eliminate any raw flavor, cook the flour for approximately one minute. Add the milk (and broth, if using) gradually while whisking continuously to prevent lumps. Keep cooking and stirring until the sauce thickens, about 5 to 7 minutes. To improve the flavor, add dill, lemon juice, salt, and pepper.
4. Combine the Filling
Stir the flaked whitefish and peas into the sauce, followed by the chopped parsley. Mix gently to avoid breaking up the fish too much. Taste and adjust seasoning as needed. The mixture should be thick, creamy, and well-seasoned. Remove from heat and let cool slightly while you prepare the pastry.
5. Put the pot pie together.
Set the oven temperature to 400°F, or 200°C. For single servings, transfer the filling into individual ramekins or a 9-inch pie dish. Carefully place the puff pastry over the filling after rolling it out to fit your plate. Crimp the edges and trim any extra. To let the steam out, make a few tiny incisions in the middle.
To get a golden, glossy finish, brush the pastry's top with the beaten egg.
6. Cook:
To catch any drips, place the pot pie on a baking pan. Bake in a preheated oven for 25 to 30 minutes, or until the filling is bubbling around the edges and the crust is puffed and golden brown.
7. Offer:
Before serving, let the pie rest for five to ten minutes. If preferred, garnish with additional fresh herbs and serve with crusty bread or a crisp green salad.
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Advice and Modifications:
Fish substitutes: Any mild white fish, such as pollock, snapper, or tilapia, can be used. A richness of flavor is even added by smoked fish.
Add greens: To add more color and nutrients, mix in leeks, spinach, or kale with the peas.
Use plant-based butter and unsweetened almond or oat milk as a dairy-free substitute.
Crust substitutes: If you want a heartier, rustic topping, use homemade pie crust or even biscuit dough.
Plan Ahead and Store:
Prepare ahead of time: You can prepare the filling a day ahead of time and keep it in the fridge. Just before baking, assemble with pastry.
To store:
You can keep leftovers in the refrigerator for up to three days.
To keep the crust crisp, reheat in an oven set to 350°F until heated through.
With its flaky fish, creamy vegetables, and golden crust, this Whitefish and Potato Pot Pie offers the utmost in comfort with every bite. It's a simple method to add more seafood to your weekly menu while maintaining a filling and substantial meal. This pie is guaranteed to become a new favorite, whether it's served for a weekend feast or a simple family dinner.
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