CREAMY FISH RECIPE RECIPES

Name: Creamy fish & leek pie
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: Serves 4-6
Ingredients: 1½ kg Rooster or Maris Piper potatoes, unpeeled; 200ml double cream; 50ml milk; 50g grated cheddar; 50g grated parmesan; 100g butter; 3 leeks, thinly sliced; ¼ tsp ground nutmeg; 1½ tbsp wholegrain mustard; 100ml dry white wine or dry vermouth; 200ml double cream; ½ small bunch chives, chopped; ½ lemon, zested and juiced; 125g skinless smoked haddock, cut into large chunks; 125g skinless salmon, cut into large chunks; 125g raw king prawns

CREAMY FISH & LEEK PIE RECIPE | BBC GOOD FOOD

Creamy fish & leek pie recipe | BBC Good Food image

Give the humble fish pie a flavour-boosting makeover with Tommy Banks' version, made with king prawns, salmon and haddock and topped with a comforting, cheesy mash

Provided by Tommy Banks

Categories Dinner, Fish Course, Main course, Supper

Total Time 2 hours 5 minutes

Prep Time 20 minutes

Cook Time 1 hours 45 minutes

Yield Serves 4-6

Number Of Ingredients 16

Ingredients

1½ kg Rooster or Maris Piper potatoes, unpeeled
200ml double cream
50ml milk
50g grated cheddar
50g grated parmesan
100g butter
3 leeks, thinly sliced
¼ tsp ground nutmeg
1½ tbsp wholegrain mustard
100ml dry white wine or dry vermouth
200ml double cream
½ small bunch chives, chopped
½ lemon, zested and juiced
125g skinless smoked haddock, cut into large chunks
125g skinless salmon, cut into large chunks
125g raw king prawns

Steps:

Heat the oven to 200C/180C fan/gas 6. Prick each potato a few times with a knife (to prevent them from bursting) and bake on a baking tray for 1 hr-1 hr 30 mins or until soft when pressed. Cut the potatoes in half and scoop out the flesh into a bowl and mash it with a fork or ricer. Save the skins for another day. While the potato is still hot, mix in the cream and milk to make a smooth mash, season and set aside.
While the potatoes are baking, make the fish pie mix. Put a large frying pan on a medium heat. Melt the butter and cook the leeks slowly for 10 mins until they are sweet and tender, then season and add the nutmeg. Stir in the mustard, then pour in the wine and reduce until there is almost no wine left. Pour in the cream and simmer for about 10 mins until reduced by half. Remove from the heat, and add the chives along with the lemon juice and zest. Taste for seasoning.
Stir the haddock, salmon and prawns into the creamed leeks and transfer to a medium baking dish, then top with the mashed potato, smooth over to cover the fish, and scatter over the cheeses. Bake for 25-30 mins until the cheese has turned golden brown.

Nutrition Facts : Calories 833 calories, FatContent 60 grams fat, SaturatedFatContent 35 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 6 grams fiber, ProteinContent 24 grams protein, SodiumContent 1.2 milligram of sodium

CREAMY FISH CHOWDER RECIPE | BON APPéTIT

Creamy Fish Chowder Recipe | Bon Appétit image

When it’s sweater weather, it’s time for this creamy fish chowder recipe with cod, bacon, and Yukon gold potatoes. Oh right—and cream.

Provided by Browne Trading Company, Portland, ME

Yield 6 Servings

Number Of Ingredients 10

Ingredients

4 oz. slab bacon, sliced bacon, or salt pork, chopped
2 tablespoons unsalted butter
1 large onion, finely chopped
4 celery stalks with leaves, finely chopped
Kosher salt, freshly ground pepper
2 large Yukon Gold potatoes (about 1 lb.), peeled, cut into 1/2" pieces
1 cup clam juice or fish broth
1 tablespoon fresh thyme leaves
1 1/2 pounds skinless cod, haddock, or pollock fillets, cut into 2" pieces
4 cups half-and-half

Steps:

Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown but not crisp, 8–10 minutes. Transfer bacon with a slotted spoon to paper towels.
Add butter, onion, and celery to drippings in pot; season with salt and pepper. Cook, stirring occasionally, until onion and celery are soft, 5–8 minutes.
Add potatoes, clam juice, thyme, and 1 cup water. Bring to a boil, reduce heat, and simmer until potatoes are tender, 10–15 minutes.
Season fish with salt and pepper and place on top of potatoes. Cover pot and cook (liquid should be barely simmering at this point) until fish is opaque throughout, 5–7 minutes (thicker pieces will take longer to cook). Add half-and-half and return to a simmer (at this point, fish will break into smaller pieces); season with salt and pepper just before serving.
DO AHEAD: Chowder can be made 2 days ahead. Let cool; cover and chill.

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