Fish Pie

Fish pie is a comforting and flavorful dish that combines tender white fish with creamy fillings and a crunchy bread crumb topping. This recipe offers a convenient twist by using a slow cooker for the initial cooking and then finishing it off in the oven to achieve a perfectly golden and crispy topping. With the combination of haddock (or any firm white fish), corn, peas, cream cheese, and Cheddar cheese, this fish pie is a complete and satisfying meal that the whole family will enjoy. Let’s dive into the details of this wonderfully creamy and delicious fish pie recipe.

INGREDIENTS:

• 1 pound (455 g) haddock or other firm white fish
• 10 ounces (280 g) frozen corn
• 10 ounces (280 g) no-salt-added frozen peas
• ½ cup (115 g) fat-free cream cheese
• 2/3 cup (160 ml) skim milk
• ¼ cup (30 g) bread crumbs
• ½ cup (58 g) shredded Cheddar cheese

PREPARATIONS:

1. Cut the haddock or firm white fish into bite-size pieces.
2. In a slow cooker, combine the fish pieces, frozen corn, and frozen peas.
3. In a separate bowl, stir the fat-free cream cheese and skim milk until well blended. Pour this mixture over the fish and vegetable mixture in the slow cooker.
4. Cover the slow cooker and cook on high until the fish is cooked through, which usually takes about 2 hours.
5. Preheat the oven to 400°F (200°C, or gas mark 6).
6. In a small bowl, combine the bread crumbs and shredded Cheddar cheese.
7. Once the fish is done cooking in the slow cooker, carefully transfer the mixture to an oven-safe baking dish.
8. Sprinkle the bread crumb and cheese mixture evenly over the fish.
9. Remove the liner from the slow cooker and place the baking dish in the preheated oven.
10. Bake for about 10 minutes, or until the cheese has melted and the topping begins to turn golden brown.

YIELD: It is prepared for 4 servings

SPECIAL INSTRUCTIONS:

• Make sure to use a slow cooker with a removable pot for easy transfer to the oven for browning the bread crumbs.
• You can customize the fish pie by adding additional herbs or spices to the filling, such as dill, parsley, or lemon zest, according to your taste preferences.
• For added richness, you can use full-fat cream cheese and whole milk instead of the fat-free and skim options mentioned in the recipe.
• Serve the fish pie immediately after baking to enjoy the optimal texture and flavors. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven or microwave.

TIP:

• To achieve a crispy and golden topping, you can broil the fish pie for a few minutes at the end of baking. Keep a close eye on it to prevent burning.

NUTRITIONAL INFORMATION PER SERVING:

• 263 g water
• 394 calories (29% from fat, 37% from protein, 33% from carbs)
• 37 g protein
• 13 g total fat
• 7 g saturated fat
• 4 g monounsaturated fat
• 1 g polyunsaturated fat
• 33 g carbs
• 6 g fiber
• 6 g sugar
• 516 mg phosphorus
• 279 mg calcium
• 4 mg iron
• 354 mg sodium
• 776 mg potassium
• 2153 IU vitamin A
• 141 mg ATE vitamin E
• 12 mg vitamin C
• 100 mg cholesterol

Enjoy your meal with this delicious dish!