This Captain’s Fish Pie has to be a new fall favorite for our family, while not an actual pie it IS cheesy comfort food at it’s best, with a healthy dose of omega 3s too.
As an Alaskan mom I’m always looking for new recipes for salmon, the fish we all have so much of that our kids may riot by mid-march if we serve it again. I grew up here, we ate so much salmon that I couldn’t stand to look at salmon for about 10 years after I left home, thankfully that’s passed now and I love salmon again. I want my kids to enjoy salmon not dread it, so I try to change it up and keep it new. Imagine my happiness at coming across a new to me recipe over at Frugal Queen for a Fish Pie, now she called Eye Eye Fishy Pie which was a real turn off to me (and kids) so I changed the name to something more appealing, Captain’s Fish Pie.
The really great part of the recipe is the flexibility of the ingredients, you can use any fish or seafood you have on hand, we had salmon but I could see adding shrimp or scallops or even better cod or halibut. And of course change up the vegetables, use what you have on hand or what you like best, I love the idea of frozen spinach but didn’t have any so I used some smaller carrots out of the garden and a handful of frozen green beans. I also used leftover mashed potatoes so my time in the kitchen was limited to making a cheese sauce, removing the skin from a pound of salmon fillets, giving the vegetable a quick par-boil to make sure they would be completely cooked in the pie. All in all my time spent was about 15 minutes in prep. I’ll be making this again and again because I can get 100% of the ingredients directly from stores we keep on hand.