SEAFOOD PIE RECIPES

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FANTASTIC FISH PIE | JAMIE OLIVER FISH & SEAFOOD RECIPES



Fantastic fish pie | Jamie Oliver fish & seafood recipes image

The whole fish pie thing is one of the most homely, comforting and moreish dinners I can think of. This is a cracking recipe which does it for me.

Total Time 1 hours

Yield 6

Number Of Ingredients 13

5 large potatoes
2 large free-range eggs
2 large handfuls of baby spinach
1 onion
1 carrot
olive oil
250 ml double cream
mature Cheddar or Parmesan cheese
1 lemon
1 heaped teaspoon English mustard
1 large handful of fresh flat-leaf parsley
450 g haddock or cod fillet, skin off, pin-boned, from sustainable sources
1 whole nutmeg for grating (optional)

Steps:

    1. Preheat the oven to 230°C/450°F/gas 8.
    2. Peel and dice the potatoes into 2.5cm chunks, then put into boiling salted water and bring back to the boil for 2 minutes.
    3. Carefully add the eggs to the pan and cook for a further 8 minutes, or until hard-boiled, by which time the potatoes should also be cooked.
    4. At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze out any excess moisture.
    5. Drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
    6. Peel and finely chop the onion, then peel, halve and finely chop the carrot.
    7. In a separate pan, slowly fry the onion and carrot in a little oil for about 5 minutes, then add the double cream and bring just to the boil.
    8. Remove from the heat and finely grate in 2 good handfuls of cheese, then squeeze in the lemon juice and stir through the mustard.
    9. Pick and finely chop the parsley and stir into the cream mixture.
    10. Slice the fish into strips then place in an earthenware dish with the spinach and eggs and mix together, pouring over the creamy vegetable sauce.
    11. The cooked potatoes should be drained and mashed – add a bit of oil, sea salt, black pepper and a touch of nutmeg (if using). Spread on top of the fish. Don’t bother piping it to make it look pretty – it’s a homely hearty thing.
    12. Place in the oven for 25 to 30 minutes, or until the potatoes are golden.
    13. Serve with some nice peas or greens, not forgetting your baked beans and tomato ketchup. Tacky but tasty, and that’s what I like.

Nutrition Facts : Calories 539 calories, FatContent 30.4 g fat, SaturatedFatContent 18.3 g saturated fat, ProteinContent 23.3 g protein, CarbohydrateContent 45.7 g carbohydrate, SugarContent 6.1 g sugar, SodiumContent 0.6 g salt, FiberContent 5.4 g fibre

IMPOSSIBLY EASY SEAFOOD PIE RECIPE - BETTYCROCKER.COM



Impossibly Easy Seafood Pie Recipe - BettyCrocker.com image

Ahoy there! A savory blend of crab and rich cheeses bakes in this delicious pie that’s hearty enough to satisfy even the hungriest of crews.

Provided by Betty Crocker Kitchens

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 10

1 package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained, or 1 package (5 ounces) frozen cooked salad shrimp, thawed and drained
1 cup shredded sharp natural Cheddar cheese (4 ounces)
1 package (3 ounces) cream cheese, cut into 1/4-inch cubes
1/4 cup sliced green onion
1 jar (2 ounces) diced pimientos, drained, if desired
1/2 cup Original Bisquick™ mix
1 cup milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 eggs

Steps:

  • Heat oven to 400°F. Grease pie plate, 9x1 1/4 inches. Mix crabmeat, cheeses, onions and pimientos in pie plate.
  • Stir remaining ingredients in bowl with fork until blended. Pour into pie plate.
  • Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean (some cream cheese may stick to knife). Let stand 10 minutes before cutting.

Nutrition Facts : Calories 255 , CarbohydrateContent 9 g, CholesterolContent 155 mg, FiberContent 0 g, ProteinContent 17 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 630 mg

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