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East Coast Fisherman’s Pie

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East Coast Fisherman’s Pie

Print Recipe
Course Main Course
Cuisine American
Total Time 1 hour 15 minutes

Ingredients

Topping:

  • 2 pounds russet potatoes peeled & cut into 1-inch chunks
  • 1 tbsp table salt for cooking potatoes
  • 3 tbsp unsalted butter cut into 3 pieces
  • ⅓ cup heavy cream
  • 1 large egg yolk

Filling:

  • 12 oz Jumbo Shrimp (16 to 20 per pound) peeled, deveined, tails removed & cut in half crosswise
  • ¾ tsp table salt divided
  • ⅛ tsp baking soda
  • 4 tbsp unsalted butter divided
  • 1 leek white & light green parts only, halved lengthwise, sliced thin & washed thoroughly
  • 1 tsp fresh thyme minced
  • ⅓ cup dry white wine or dry vermouth
  • 3 tbsp all-purpose flour
  • 2 8oz bottles clam juice
  • ⅔ cup heavy cream
  • ¼ tsp pepper
  • 1 pound Cod fillets skinless, cut into ½ inch pieces
  • 4 oz cold-smoked Salmon cut into ½ inch pieces
  • ½ cup fresh parsley leaves minced

Instructions

For The Topping:

  • Place potatoes in large saucepan & add cold water to just cover.
  • Add salt & bring to boil over high heat.
  • Reduce heat to maintain summer & cook until tip of paring knife inserted into potato meets no resistance, 8 to 10 minutes.
  • Drain potatoes & return to saucepan over low heat.
  • Cook, shaking saucepan occasionally, until any surface moisture on potatoes has evaporated, about 1 minutes.
  • Off heat, mash potatoes well. Stir in butter until melted.
  • Whisk cream & egg yolk together in a bowl; stir into potatoes.
  • Season with salt & pepper to taste.
  • Cover to keep warm & set aside.

For The Filling:

  • Set 8-inch square broiler-safe baking dish on rimmed baking sheet.
  • Sprinkle shrimp with ¼ tsp salt & baking soda in a bowl & toss to combine. Refrigerate until needed.
  • Melt 3 tbsp butter in medium saucepan over medium-low heat.
  • Add leek & thyme & cook, stirring occasionally until leek is softened, 6 to 7 minutes.
  • Add wine & cook, stirring occasionally until wine has evaporated, about 5 minutes.
  • Add flour & cook stirring constantly, for 1 minute.
  • Add clam juice & stir until mixture is smooth.
  • Stir in cream, pepper & remaining ½ tsp salt.
  • Increase heat to medium-high & bring to simmer.
  • Lower heat to maintain simmer & cook, stirring frequently, until mixture resembles thick chowder, 10 to 13 minutes.
  • Stir cod, salmon & shrimp into sauce & return to simmer.
  • Cover & cook, stirring every 2 minutes & adjust heat if needed to maintain simmer until shrimp are opaque & just cooked through, 4 to 6 minutes.
  • Off heat, stir in parsley.
  • Transfer filling to prepared dish.

To Cook:

  • Adjust oven rack 8 inches from broiler element & heat broiler.
  • Spoon topping over filling, starting at edges & working toward center. Smooth with rubber spatula, making sure to seal around edges of dish so no seafood or sauce is exposed.
  • Using back of spoon or tines of fork, make pattern on topping.
  • Melt remaining 1 tbsp butter & drizzle over topping.
  • Broil pie, still on baking sheet, until topping is golden brown & crusty & filling is bubbly, 6 to 7 minutes (watch closely).
  • Let cool for 10 minutes before serving.

Notes

Courtesy of Gere & Jane Dudley.