Fish Pie
This Fish Pie is rich, creamy, delicious and perfect for the cooler months ahead. If you didn't know any better, you'd never guess it was Whole30 and GF.
Ingredients
- 2.5 lb2.5 lb2.5 lb White Potatoes, or yellow, roughly chopped
- 4 Tbsp4 Tbsp4 Tbsp Extra Virgin Olive Oil
- Salt and Pepper, to taste
- 2 pieces2 pieces2 pieces Celery, diced (2 stalks)
- 111 Carrots, medium, diced
- 2 cloves2 cloves2 cloves Garlic
- .25 cup.25 cup.25 cup Parsley, stems and leaves separated, finely chopped
- 1 Tbsp1 Tbsp1 Tbsp Ghee
- 1 Tbsp1 Tbsp1 Tbsp Arrowroot Flour
- 16 oz16 oz16 oz Coconut Milk
- Black Pepper, Freshly-cracked
- 1 Tbsp1 Tbsp1 Tbsp Dijon Mustard, or yellow mustard
- 2 tsp2 tsp2 tsp Hot Sauce
- 222 Bay Leaf
- 1 cup1 cup1 cup Frozen Peas
- 6 oz6 oz6 oz Cod, boneless skinless filets (see notes)
- 6 oz6 oz6 oz Scallops, or shrimp (see notes)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375F.
- Bring a large pot of water to a boil, season with 1 tablespoon salt and add the potatoes. Boil until fork-tender, around 15 minutes. Drain and let sit 5 minutes to allow the steam to escape. Add 1 tablespoon olive oil, season with salt and pepper to taste, and mash until chunky. Set aside.
- Heat a saute pan over medium-high heat, add 2 tablespoons olive oil and heat until shimmering. Add the celery, carrot, garlic and parsley stems. Season with a pinch of salt and cook, stirring, until slightly softened, around 8 minutes.
- Add the ghee and stir until melted. Add the arrowroot starch and cook, stirring, until dissolved, 2-3 minutes. Add the coconut milk, mustard, hot sauce, bay leaves, and black pepper to taste. Cook, stirring regularly, until thickened and reduced by half, around 8 minutes. Remove from heat and discard the bay leaves. Stir in the peas and reserved parsley leaves. Taste for seasoning and adjust as desired.
- Scatter the fish and shellfish in the bottom of a medium-sized baking dish. Pour over the cream sauce and top with the reserved mashed potatoes. Drizzle the top with 1 tablespoon olive oil and bake until bubbling and golden brown, 20-25 minutes. Remove from oven and let rest 5 minutes before serving.
Notes
Most varieties of flakey, white fish are great in this recipe, such as cod, halibut, or haddock. Salmon and rainbow trout are also a great options! Just make sure to go with boneless and skinless pieces. You can also use different types of shellfish, including shrimp, scallops, mussels, clams, crab or calamari.
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About This Recipe
Show nutritional information
Egg Free Gluten Free Grain Free Nut Free Paleo Seafood Sugar Alcohol Free Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 862 |
Fat: | 43 g |
Carbohydrates: | 12 g |
Protein: | 16 g |
Cholesterol: | 43 g |
Sodium: | 111 mg |
Fiber: | 3 g |
Sugars: | 4 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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