Cajun and Creole Recipes
Louisiana Fisherman's Pie
This rich and creamy Fisherman's Pie is filled with seafood, a delicious sauce, and topped with creamy mashed potatoes!
Ingredients
- 1 pound catfish or any white fish fillets (without skin)
- 2 tablespoons olive oil, divided
- 2/3 cups dry white wine (can substitute seafood broth)
- 1 tablespoon dried dill
- 1 1/4 cups sliced mushrooms
- 6 tablespoons unsalted butter, divided
- 1 pound fresh shrimp, peeled and deveined
- 1/4 cup all-purpose flour
- 1/2 cup canned coconut milk (shake well before using) or heavy cream
- 2 pounds Yukon Gold potatoes or any starchy potatoes, cooked
- Sea salt and freshly ground black pepper to taste
Instructions
- Heat oven to 350 degrees F. Lightly coat the bottom of a 7 1/2 cup baking dish with 1 tablespoon of olive oil.
- Place catfish fillets in the baking dish, arranging them so they do not over lap. Pour wine over the fish, and sprinkle with dill.
- Cover with foil, and bake for 20 minutes, or until fish starts to flake apart.
- While fish is cooking, sauté the mushrooms in 1 tablespoon of olive oil. Remove from pan and set aside.
- Add 1 tablespoon of oil to the same pan, and cook shrimp until no longer pink.
- Remove fish from the oven, and carefully pour liquid into a measuring cup or bowl. Set aside.
- Increase the oven temperature to 425 degrees F.
- Scatter the mushrooms and shrimp over the fish, and set aside.
- Heat 4 tablespoons of butter in a pan over medium-low heat until melted. Stir in the flour, and cook for 2 minutes without browning.
- Stir the reserved cooking liquid into the roux. Bring to a boil while continually stirring to create a smooth sauce.
- Add the coconut milk/heavy cream and season with salt and pepper.
- Pour sauce over fish, and smooth to cover completely.
- Drain the cooked potatoes, and mash or beat with a mixer until smooth. Add 2 tablespoons of butter, salt and pepper, and stir until melted.
- Carefully spread the mashed potatoes over the fish mixture, and smooth the surface to cover the surface completely.
- Bake for 10 to 15 minutes until golden brown.
- Remove from oven and allow to cool for 5 to 10 minutes before serving.
Attribution
Recipe and photo used with permission from:
Louisiana Seafood Promotion Board