I make this Irish Fish Pie Recipe using walleye, although any white fish such as crappie, perch, or pike will do.
Prep time: 15 minutes
Cook time: 30 minutes
- 2 pounds filleted fish, cut into 2-inch pieces (deboned)
- 1 medium onion, peeled and diced
- 3 small carrots, diced
- 1 small bay leaf
- 1/2 teaspoon dry or 1 tablespoon freshly chopped thyme
- Salt and pepper
- 2 1/2 cups milk
- 2 tablespoons butter
- 2 1/4 cups mushrooms, sliced
- Dash of cayenne
- 2 tablespoons flour
- Splash of cream
- 2 tablespoons fresh parsley, chopped
- Mashed potatoes or seasoned bread crumbs mixed with Parmesan cheese
- Melt 2 tablespoons of butter in heavy saute pan. Add onion, carrots, and mushrooms and saute over medium heat, stirring occasionally until juicy and tender, about 10 minutes.
- Sprinkle flour over vegetables and stir. Cook a few more minutes.
- Add milk, white wine, salt, pepper, thyme, cayenne, bay leaf, and a splash of cream. Cook, stirring frequently over medium heat until the mixture begins to thicken.
- Taste and adjust seasoning, then add the fish and parsley. Cook 5 minutes or until fish is just barely cooked.
- Spoon into one large (or 6 small) buttered ovenproof dish. (The recipe can be prepared ahead, up to this point.)
- Spoon the mashed potatoes decoratively over the pie, or sprinkle with the bread crumbs and Parmesan. Drizzle with extra butter if desired.
- Bake at 350°F to brown the potato crust, about 15 minutes if the filling and potatoes are warm, 30 minutes if cold.
- Serve Irish Fish Pie accompanied with a simple green salad.