Maine Haddock Pie

by | Thursday, April 20, 2017 | 0 comment(s)

Winter in Maine means some raw, windy, bone chilling days. They just make you want to curl-up with a book and a cozy quilt.

Of course, after filling your belly with soothing comfort-food!

This is ReginaSpices take on an English Fish Pie (fish, white sauce, mashed potatoes, and cheese) the perfect comfort-food for those blustery winter days!

To the traditional English Fish Pie I’ve added a healthy dollop of ReginaSpices: for Seafood & Chowder spice blend—a fragrant mix of thyme, fennel, lemon zest, with just a touch of chili and sea salt. It adds the perfect amount of herb-y savory-ness without over powering the delicate nature of the haddock. Learn more about for Seafood & Chowder here

Maine Haddock Pie

  • 2lb Fresh Haddock (or any white fish or chowder mix)
  • 1 ½ Cups Fish Stock or Clam Juice
  • 1 ½ Cups Milk
  • 1 Leek, sliced
  • 2 TBL Butter
  • 2 TBL ReginaSpices: for Seafood & Chowder
  • 2 TBL All-Purpose Flour
  • Salt and Pepper, to taste
  • 4ish Cups Mashed Potatoes
  • Grated Cheddar Cheese, to taste

Pre-heat oven to 350°

Pour milk and fish stock into a large saucepan, bring to a light simmer. Add fish, return to a simmer and gently poach until the fish is cooked (5-7min). Remove fish, set aside. Set aside the milk/stock mixture.

Melt the butter in a medium saucepan over medium heat, add the for Seafood & Chowder seasoning. Stir and let cook for 30 seconds. Mix in the sliced leek, cook until the leek is soft. Sprinkle in the flour, stirring as you sprinkle to avoid clumps. Keep stirring and scraping the bottom of the pan—while allowing the flour cook for 1-2mins. Add the milk/stock to the leek/flour mixture, one laddleful at a time; stirring constantly; as each ladle of milk/stock is fully incorporated add another until all the milk/stock is added. Remember to keep stirring. Adding the milk/stock slowly like this ensures a nice thick sauce.

Taste and adjust salt and pepper.

In an oven-proof dish, place about a cup of sauce in the bottom, and then add the fish. Add the remaining sauce—you may not need all the sauce, the mashed potatoes go on top and if there’s too much sauce it will spill-over (I over-sauced and it created a bit of a mess!).

Spread a thick layer of mashed potatoes on top of the fish mixture. Smooth the mashed potatoes with a fork. Then sprinkle the grated cheddar cheese on top.

Bake for about 30 mins or until it’s browned the way you like it!

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