Captain’s Fish Pie
This Captain’s Fish Pie recipe 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 in your Alaska Salmon.
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.
Captain's Fish Pie
- 2 cups vegetables any assorted vegetables will work, we love green beans and green peas
- 1 pound salmon or other eseafood, thaw before using if needed
- 3 TBSP butter
- 3 TBSP flour
- 1/2 tsp salt
- 1 1/2 cups milk
- 1 1/2 cups shredded cheddar cheese or use whatever you have on hand
- 6-8 cups mashed potatoes-leftovers or instant work just fine
- if you need to par-boil your vegetables bring a small amount of water to a boil, add vegetables, cook for 2 minutes, cover and remove from heat
- remove the skin from the fish if necessary and cut into roughly bite size pieces
- arrange in 9x13 baking dish and set aside
- melt the butter in a sauce pan over medium heat, whisk in the flour and salt
- cook and stir for one minute then slowly whisk in the milk
- keep whisking it and cook until it begins to thicken
- reduce the heat and gradually add all the cheese
- taste and adjust for salt and maybe add a pinch of pepper
- drain the vegetables and sprinkle them over the fish in the baking dish
- pour the cheese sauce over the top
- cover the top with the mashed potatoes, no need to spread smoothly, let some of the cheese sauce show through
- bake in the oven at 350˚ for 40 minutes or until the sauce is bubbling up over the potatoes in places and the potatoes are starting to turn brown
- let it rest 5 minutes or so to let it cool down a bit
- You'll probably want to serve this with a nice hunk of bread for soaking up extra cheese sauce.