Dish the Fish: Haddock Pot Pie

Nina Murray
3 minutes ago
2 min read

Why does chicken have all the glory? Try a fish pot pie instead.

*Fresh fish, lotsa veggies, a little cream, and some bright herbs make this a dynamic dish*

Haddock for me, please

You can't get any more fresh or more local than Gulf of Maine haddock right now! Haddock move inshore to spawn from January to June, so fishermen are catching this well-managed species in abundance this time of year. Like most groundfish, haddock is a clean, lean protein with a low calorie count. It is mild and sweet in flavor, and super versatile in the kitchen. You can bake it, fry it, poach it - whatever suits your fancy. When raw, haddock fillets are slightly pinkish with a silvery sheen. When baked, they are flaky, tender, and white.

Haddock Pot Pie

Serves: 4

Prep & cook time: 1.5 hours

INGREDIENTS:

1# haddock fillet (or any other whitefish)
4 TB butter
1/2 onion, diced
2 medium carrots, diced
2 cloves garlic, diced
1/4 cup flour
1 1/2 cups milk
1/2 cup of cream (optional - can just use more milk)
1/4 cup parsley, chopped
1 cup peas
1 sheet store-bought puff pastry (or homemade pie dough, if you have time!)

INSTRUCTIONS:

Pre-heat oven to 375°.
Place fish on a sheet tray, drizzle with olive oil, and sprinkle with salt.
Bake fish for 12-15 minutes, or until it reaches an internal temp of 145°.
Shred fish into big chunks with a fork and set aside to cool.
In a large pot, melt the butter.
Add diced onion and cook until translucent.
Add diced carrot and garlic and continue to cook until carrots soften and begin to brown.
Season with salt and pepper.
Sprinkle flour over the surface of the veggies and stir continuously for about 2 minutes until a loose paste begins to form around the carrots and onions.
Pour in the milk and (optional) cream and stir over medium heat until mixture thickens to the consistency of a pudding. Remove from heat immediately once it thickens.
Add parsley, peas, and shredded fish to the pot, and mix gently until combined.
Pour fish and veggie mix into a 9" pie dish or casserole dish (round or rectangular).
Lay flat a single sheet of store-bought puff pastry, or roll out your pie dough. Cut out fish shape (if desired) from center of dough, and trim the edges to fit a circular dish if using.
Lay dough on top of fish mix and brush with milk or an egg wash.
Bake at 375° for 40 minutes or until golden brown.