New England Pot Pie With Alaska White Fish
August 28th, 2024A Creamy Seafood Pot Pie
It’s pot pie, but with a chowder-inspired filling. This cozy seafood recipe features convenient, pre-cut white fish from Alaska — either Wild Alaska Pollock Quick Cuts or Pacific Halibut Quick Cuts, diced potatoes, and a hearty cream sauce that evokes the flavors of a New England chowder.
The “pie” crust for this fish pot pie is made with store-bought puff pastry that you’ll cut into rounds to fit over the tops of large, individual ramekins. The ramekins should be big enough to hold about 5 or 6 ounces of filling — a perfect single serving. However, if you don’t have ramekins or you prefer to make one large seafood bake, choose a small baking dish or skillet that can be filled nearly to the top with the Wild Alaska Pollock filling, and top with puff pastry cut accordingly.
New England Pot Pie With Alaskan White Fish
By Wild Alaskan Company
Prep time
40 minutes
Cook Time
30 minutes
Total time
70 minutes
Yield
3 servings
Ingredients
- 1 (6 oz.) pack Wild Alaska Pollock Quick Cuts or Pacific Halibut Quick Cuts
- 1 tablespoon garlic, minced
- 1 yellow onion, diced
- 2 small Yukon potatoes, diced
- 6 tablespoons butter, divided
- ½ cup flour
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup white wine
- ½ cup water or vegetable stock
- 1 tablespoon fish sauce, soy sauce, or tamari
- 2 tablespoons parsley, finely chopped, plus more for garnish
- ¼ cup dil, finely chopped, plus more for garnish
- ¼ cup mascarpone
- ½ cup heavy cream, plus more for puff pastry
- 1 puff pastry sheet cut into rounds
Instructions
1. Preheat oven to 350F.
2. Melt 4 tablespoons of butter in a medium saucepan over medium heat. Stir in flour and cook for 3 to 4 minutes until a blonde roux has formed. Scrape roux into a small bowl and set aside.
3. In the same pan, melt remaining 2 tablespoons butter. Add in onion, garlic, salt and pepper. Cook until translucent, then add in potato, wine/stock, and fish/soy sauce/tamari. Cook for 5 to 8 minutes until potatoes are just becoming tender. Stir in roux, mascarpone, and heavy cream and cook until thickened. Adjust seasoning and turn off heat.
4. Lightly season fish quick cuts and add to the saucepan. Add in dill and parsley. Divide mixture into three large ramekins and top with puff pastry.
5. Brush with remaining 1 tablespoon of heavy cream and bake for 18 to 20 minutes until the pastry is golden brown.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
