An old English tradition, a fish pie is nutritious, easy and can be cheap to cook. Look for a nice seasonal sale on cod, but this recipe works well with any number of firm fleshy fish, pollock salmon, sea bass, even blue fish. You can see in this recipe fish, leeks, milk, butter and potatoes, a Fish Pie is an all-in-one supper dish. Some like to sprinkle a fish pie with grated cheese but this is optional.
Here’s what you’ll need
8 ½ fl oz fish stock
8 ½ fl oz milk + 2 tbsp for the potatoes
12 oz of cod cut into chunks
1 bay leaf
3 to 4 cups of mashed potatoes
2 oz butter
1 medium sized leek, the white, washed and finely sliced
2 oz all purpose flour
1 tbsp finely chopped fresh parsley
Salt and pepper
Heat the oven to 350 °
Pour the fish stock and milk into a large saucepan and bring to a gentle simmer. Add the fish pieces and bay leaf and poach for 5 minutes. Remove the fish pieces with a slotted spoon and keep to one side. Reserve the liqueur. Now, melt the butter in a medium sized saucepan over a medium heat. Add the sliced leeks and cook for about 5 minutes until the leeks are soft.
Whilst still hot, add the flour gradually and stir well with a wooden spoon, making a bit of rue here. Then, pour the fish liqueur into the pan and stir again, raise the temperature and cook for 3 minutes until the sauce is slightly thickened. Turn the heat off. Remove the bay leaf. Add the fish, chopped parsley and season with salt and pepper. Leave to one side.
Place the fish and sauce into an ovenproof dish, cover with a thick layer of mashed potatoes fluffed up with a fork.
Put the dish onto a baking sheet and cook in the center of the preheated oven for 20 – 30 minutes or until the sauce is bubbling beneath the potatoes. Serve immediately.
Different beer profiles lead to different flavors in beer battered fish. A pilsner will generally leave a slight flavor, while lagers, porters, and bocks will provide other flavors. So it’s important to try out a variety of brews in you beer batter. Fish is healthy, beer is healthy, so fish AND beer should be very healthy right…
Here’s what you’ll need:
1 gallon vegetable, canola, or safflower oil
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 tsp Smokey paprika
Dash Old Bay Seasoning
1 12oz bottle of Sam Adams Boston Lager
1½ pounds cod, cut into 1-ounce strips
Cornstarch, for dredging
Malt vinegar, for serving
In a bowl, whisk together the flour, baking powder, salt, paprika, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Refrigerating the batter allows it time to thicken, and a thickened batter adheres to the fish much better. A bit of time makes a better batter. You can make the batter up to an hour ahead of time.
Now, when you’re ready to cut fish, cut the fish into one in strips, lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into the batter and immerse in the hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on a wire rack set over a baking sheet. Keep the fried fish in the warmed oven (about 200 degrees) while you cook the remaining batches. Serve with malt vinegar and chips.
Soup’s on! Its been a while since I’ve posted any soup recipes here. I suppose its all the warm weather we’ve been having lately. But, getting back to basics, here’s a Cod fish chowder that can also be made using haddock or pollack, or any light, firm-fleshed fish.
here’s what you’ll need:
1 pound cod fish cut into pieces
2 slices of thick cut bacon
1 russet potato diced
2 celery stalks chopped
2 carrots chopped
3 cups of fish stock… you do have fish stock yes?
1 cup whole milk
1 garni boquet of: thyme and parsley
melt a little butter in a large pot and start browning the bacon. Add the fish stock, garni, potato and cook a few minutes until the potato starts to soften. Then add in the celery and carrots and let them cook a few minutes. Then, add in the fish and cook until the fish just cooks through and firms up becoming opaque.
Gently stir in the milk, add a touch of salt, and remove from the heat.
Let stand until the milk heats up then ladle into nice heavy bowls and I like to garnish with oyster crackers.. and a blue point lager.