Individual New England Fish Pies

By Carla

Great for kids who think they don't like fish.

Can be frozen for days when you don't want to cook!

From Favorite Family Meals by Annabel Karmel.

Ingredients

• 2 lbs. potatoes, peeled and chopped
• 8 oz hadock, cod, scrod, or whitefish fillets, skinned and cut into chunks
• 2 1/4 cups milk
• 6 peppercorns
• 1 bay leaf
• 1 parsley sprig
• 7 Tbsp buttr
• 6 oz scallops
• 6 oz shrimp
• 1 medium onion, finely chopped
• 3 Tbsp flour
• 1/2 cup grated Cheddar cheese
• Salt and freshly ground white pepper
• 1/2 cup frozen peas
• 1 egg, lightly beaten

Details

Servings 4

Preparation

Step 1

for the mashed potatoes, boil some lightly salted water, add the potatoes, and boil until tender.

Meanwhile, put the fish into a shallow pan with the 2 cups milk, the peppercorns and herbs. Bring to boil, then reduce the heat, cover, and simmer for 5 minutes or until the fish flakes easily. Remove the fish, strain the milk, and reserve. Flake the fish with a fork, checking carefully for bones, and set aside.

Melt 2 Tbsp of the butter in a pan and saute the scallops and shrimp for 2 minutes, remove with a slotted spoon, and then cut in half.

Melt 4 Tbsp of the butter in a saucepan, add the onion, and saute until softened. Stir in the flour to make a paste and cook for 1 minute. Gradually add the strained milk, stirring until the sauce thickens. Remove from the heat and stir in the grated cheese until melted. Season to taste, then stir in the frozen peas, the fish and the shrimp and scallops. Spoon the mixture into 4 ramekin dishes.

Drain and mash the potatoes. Add the remaining 1 Tbsp butter the 1/4 cup milk and salt and white pepper. Spread the potatoes over the fish mixture in the ramekin dishes, making lines on the surface using a fork. Brush with beaten egg.

Place in a preheated 375 degree F. oven for 15 to 20 minutes, and finish off under a preheated broiler until browned. Decorate with vegetable faces if you like.