CREAMY Fish Pie || FISH & POTATO CASSEROLE With CRISPY CRUST. Recipe by Always Yummy!
Here is the most tasty potato casserole with fish recipe. Fish fillet cooked in a milk sauce with spices and baked with potato comes out exceptionally tender and juicy.
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✅ Ingredients:
• white fish fillet – 25 oz | 700 g
• potato – 2,6 lb | 1200 g
• hard cheese – 1 oz | 25 g
• milk – 1,3 pt | 600 ml
• ½ bulb onion
• 1 bay leaf
• butter – 3 oz | 80 g
• wheat flour – 1,5 tbsp
• peeled tomatoes – 12 oz | 350 g
• parsley leaves – 2 tbsp
• lemon juice – 2 tbsp
• salt – 3 tsp
• ground black pepper – 1 tsp
• 6 peppercorns
✅ You will need:
• baking dish 31*24 cm
• oven
• stockpot
• pan
• carving board
• bowl
• potato masher
???? Preparation:
1. Lay the peeled potato and 2 tsp of salt into a stockpot, pour in cold water, bring to a boil and cook until readiness.
2. Pour 18,5 fl oz | 550 ml of the milk into a pan, add ½ of bulb onion, a bay leaf and peppercorns, bring to a boil and lay out the fish fillet, cook for 4 minutes over low heat.
3. Take the fish out of the pan, peel and debone, cut into small pieces.
4. Strain the broth.
5. Melt 2 oz | 50 g of butter in the pan and add the wheat flour, stir until smooth and fry for 2 minutes over low heat. Stirring constantly add the broth gradually and simmer for 2-3 minutes over low heat.
6. Add the fish, 1 tsp of salt and black pepper into the pan and bring over low heat to light thickness.
7. Add the chopped up parsley leaves and lemon juice, stir.
8. Drain the potato, add 1 oz | 30 g of butter and 2 fl oz /50 ml of milk, make a mashed potato.
9. Lay out the fish in the sauce evenly into a baking dish and follow with a layer of the peeled tomatoes. Lay out the mashed potato onto the tomatoes, make even with a fork and sprinkle with the grated cheese atop.
10. Preheat oven to 390°F | 200°C and bake for 20 minutes until golden crust.
11. Sprinkle the potato and fish casserole with the chopped up parsley and serve to the table.
Cod Casserole | Chef Pepin
If you’ve ever had trouble prepping Cod, you definitely need to try this recipe! ????
Ingredients:
1 lb. dried and salted cod (Without skin or bones)
1 lb. sliced potatoes
1 tablespoon garlic
1 large white onion
1 large green pepper
1 teaspoon sweet paprika (Paprika)
1 can (8oz.) tomato puree
1 can (7oz.) Chipotle sauce
½ cup olive oil
¼ cup wine vinegar
¼ cup dry wine
4 oz. pimentos cut into strips
½ cup pitted olives
Preparation
Rinse the cod in fresh water to remove excess salt and soak it for two hours. Change the water, rinse it again and soak it overnight.
Remove the cod from the soak and bring it to a boil in fresh water for about 20 minutes until it softens. Drain it and let it cool.
If cod have skin and bones, clean the cod by removing all the skin and bones and cut into small pieces.
Peel the potatoes and cut them into slices about ½ inch thick.
Cut the onion and sliced green peppers.
Drain the can of pimentos and cut them into thin strips
Combine garlic, paprika with vinegar and dry wine.
Using a pan with a lid add half the oil. Place the potato slices until the bottom is covered. Distribute the cod on top of the potatoes and on the cod the slices of onion and green pepper.
Toss the garlic and paprika mixture with vinegar and dry wine. Bathe everything with the tomato puree, chipotle sauce and the remaining oil.
Cover the casserole and put it on low heat for 25 or 30 minutes until the potatoes are very soft but firm. Uncover and distribute over the olives and pimentos cut into thin strips.
Serve in the same pot, with white rice and fried sweet plantains.
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Fish Pie | Fish Potato Bake Recipe | Dinner Recipe
Fish Pie | Fish Bake Recipe | Dinner Recipe
#fishpie #fishbakerecipe #dinnerrecipe #potatofishbakerecipe
quickdinnerrecipe
Ingredients
For Marinating Fish
Fish fillet ( I used Salmon)
Pepper powder 1 tsp
Garlic Paste 1 tbsp
Lemon Juice 1 tbsp
Salt
For the White Sauce
Butter 2 tbsp
All-Purpose Flour 2tbsp
Milk 400ml
Bay leaves - 2 leaves
Pepper Powder 1/2tsp
Salt
Fresh Parsley Leaves 3 tbsp
For the Base Layer
Garlic chopped 1 tsp
Onion 1 medium
Carrot 1/2 cup
Frozen Peas 1/2 cup
Pepper Powder 1/2 tsp
Salt
For the Top Layer
Boiled Potato 400 g
Salt
Milk 1/4 cup
Grated Cheese
Bake at 180 C for 20-25 minutes in a preheated oven
Ultimate Potatoes Au Gratin // Presented by LG USA
There's nothing better than a creamy potato dish, especially during the holiday season. Easily make the ultimate potatoes au gratin with the ability to use two ovens at once with the help of LG's Combi Wall Oven.
Bacalhoada - Portuguese Cod Fish Casserole
I grew up eating #bacalhoada every Easter. The salted cod, the good one, was something you could only afford to eat on special occasions due to the cost. When I moved to the US I couldn’t find good salted cod fish so I had no other choice but to use fresh #codfish. In this recipe, I used the salt cure technique which can be watched here
April 13, 2020
This is not the typical bacalhoada but I find it simple and yet delicious! I hope you enjoy it too.
INGREDIENTS
- Fresh Cod Filet - 6 pieces
- Potato - 3 Medium
- Onion - 2 Large
- Garlic - 10 Large Cloves
- Capers - 2 TBsp
- Olive Oil - 1 Cup
Slice the potatoes, onions and garlic very thin. Use all ingredients raw. Very IMPORTANT! taste the olive oil before you use it to make sure you didn’t get a bitter tasting oil, it can ruin your dish (I’ve done that).
Bake it in a tall dish, this one in the picture was specially made for Bacalhoada by @iguanaspottery, at 400F / 215C for about 1.5 hours. Until the potatoes are cooked. It will very according to your oven.
I hoje you enjoy this recipe! Leave some comments down below.
#holidays
Music Credits
Music: Sunset Strip
Musician: Music by audionautix.com
License:
One-Pot Bacalhau a Gomes de Sa (salt cod casserole) Recipe | Chef George Mendes | Aldea NYC | STAUB
George Mendes, Michelin-starred chef/owner of Aldea restaurant in New York City, shares a recipe from his acclaimed 2014 cookbook, “My Portugal,” for the classic dish Bacalhau a Gomes de Sa, or “salt cod casserole.” Using traditional Portuguese ingredients of house-cured cod, potato, egg, sautéed onions and black olives, Mendes demonstrates how to construct this rustic, versatile and delicious layered casserole in a STAUB Cast Iron Cocotte.
Tap the link below to shop this STAUB Cocotte:
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