Name: Pacific Halibut Pie with Golden Potato Crust
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 2 (6 oz.) portions Pacific Halibut Quick Cuts; 1 ½ pounds red potatoes, peeled and quartered; Salt and freshly ground pepper; 2 ¼ cups whole milk, divided; 3 tablespoons butter; 2 tablespoons chives, minced; 1 bay leaf; 1 teaspoon nutmeg; 3 tablespoons butter; 1 cup leek, sliced; ¾ cup carrot, diced; ¾ cup frozen peas; 3 tablespoons flour; ⅓ cup loosely-packed parsley, minced

A Fish Pie with a British Twist

If the comfort of savory pies is appealing, but the idea of making a pie crust is intimidating, a British-style fish pie is the answer. Offering all the buttery richness of a pastry topping, herby mashed potatoes are an ideal alternative to a pie crust. The filling of this pie is made with Pacific Halibut Quick Cuts, which are already portioned into bite-sized pieces of fish, perfect for a meal like this one.

While the method of cooking is simple, this recipe requires multiple steps, pots and pans and a bit of time. Save this one for a cozy weekend when you can spend a leisurely afternoon in the kitchen.

Substitution note: Other white fish can be substituted for Pacific Halibut Quick Cuts, but this particular cut and species is sturdy enough to hold together through poaching and baking so that each bite of pie has a chunky, meaty morsel of fish.

About Chef Alexandra: Alexandra Albrecht has been working as a personal chef in New York City and Long Island for over 10 years. Whether she’s cooking for clients, teaching cooking classes or preparing dinner for her family of three, she centers her ethics of sourcing the finest seasonal ingredients to ensure delicious, balanced and nutrient-dense meals. She is also a professional dancer and therefore has a deep personal understanding of how proper nutrition fuels a healthy, active lifestyle.

Print Recipe

Pacific Halibut Pie with Golden Potato Crust

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

50 minutes

Total time

60 minutes

Yield

Ingredients

2 (6 oz.) portions Pacific Halibut Quick Cuts
1 ½ pounds red potatoes, peeled and quartered
Salt and freshly ground pepper
2 ¼ cups whole milk, divided
3 tablespoons butter
2 tablespoons chives, minced
1 bay leaf
1 teaspoon nutmeg
3 tablespoons butter
1 cup leek, sliced
¾ cup carrot, diced
¾ cup frozen peas
3 tablespoons flour
⅓ cup loosely-packed parsley, minced

Instructions

1. Set oven rack to upper third and preheat to 350F. Butter an 8-inch cast iron pan or square pyrex baking dish and set aside.

2. Bring a large pot of salted water to a boil. When water is boiling rapidly, add potatoes and cook for 10 to 15 minutes, until easily pierced with a fork. Drain and add ¾ cup milk, butter, chives, salt and pepper. Mash until creamy. Cover and set aside.

3. Season halibut quick cuts with salt and pepper. Pour remaining 1 ½ cups milk into medium pot with bay leaf and nutmeg and bring to a gentle boil. Lower heat to a simmer and add halibut pieces. Keep the liquid at a simmer and poach halibut quick cuts until opaque, about 3 minutes. Turn off heat and remove halibut with a slotted spoon into a bowl and set aside. Remove bay leaf from poaching liquid, cover and set aside.

4. Melt butter in medium pan over medium-high heat. Add leek, carrot, salt and pepper and sauté until vegetables are softened, about 3 minutes, reducing heat if leeks are picking up color too quickly. Add peas, stir, cover, and lower heat to medium, allowing the peas to steam, 3 minutes.

5. Remove lid and add flour, stirring until mixture is thick. Add poaching liquid to the pan and stir. Stir in poached halibut and parsley, then use a spatula to pour pie mixture into prepared cast iron or baking dish. Spread mashed potatoes evenly on top then transfer to oven. Bake for 20 minutes.

6. After 20 minutes, turn on broiler and broil pie for 3 to 5 minutes, or until potato topping is golden, watching closely to avoid burning. Leftovers can be stored in the fridge for 2 days.

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.

Pacific Halibut Pie with Golden Potato Crust

A Fish Pie with a British Twist

Pacific Halibut Pie with Golden Potato Crust

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