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Recipe: Anne's Fisherman's Pie

(Ingredients may be varied to suit those on hand )

8 large potatoes
3-6 garlic cloves
1/2 cup chopped onion
1/4 cup chopped celery
1/4 Butter or olive oil
1-1/2 cup cream or Half & Half
3 cups chicken broth or fish stock
4 tablespoons Flour
1/2 cup fresh diced parsnips
1/2 cup frozen peas
1/2 cup frozen carrots
1/2 cup frozen baby limas
1/2 cup fresh broccoli or cauliflower
1/2 cup cut green beans
1 cup chopped portobello mushrooms
1/4 cup diced red pepper
1/2 cup flaked smoked salmon
1 cup salmon
1-1-1/2 cup scallops
2 cups halibut, rockfish or cod
1 cup shrimp, clams or crabmeat
Parmesan cheese
Fine bread crumbs

1 Tablespoon fish sauce
1/2 tablespoon lemon grass
1 tsp tarragon
1 tsp thyme
1/2 tsp sage
2 tablespoons fresh fennel
1 tsp salt
2 tablespoons caper
1/2 tsp while pepper
1/4 cup dry white wine
1/4 tsp dill

Boil 8 large potatoes and mash with butter and cream. Season with salt & pepper - set aside.

In a large sauce pan sauté garlic cloves, 1/2 cup onion, 1/2 cup parsley or cilantro, 1/4 cup celery in 1/4 cup butter or olive oil (I use each).
Add (stir in) flour and cook on low until flour lightly bubbles.
Add 1 cup cream and 3 cups of chicken broth or fish broth, stirring to make smooth sauce.
Add 1/2 cup frozen peas and carrots, 1/2 cup baby limas, 1/2 cup broccoli, 1/4 cup cut green beans, 1 cup portobello mushrooms, 1/4 cup diced red pepper and seasoning.
Fresh scallops are added to simmer just till half-cooked - about 3-4 minutes.
Now add all the other fish flaked in approx. 1 inch pieces, stir all together.

Pour into large 13” x 10” x 3” baking dish (or equivalent).

Spread mashed potatoes over mixture.
Season with 1/4 tsp dill.
Sprinkle generously with parmesan cheese and fine bread crumbs.

Bake at 375 degrees for 35-40 minutes just to bubble or simmer. Turn off oven.

Feel free to substitute or vary basic quantities wherever necessary.

Serves 3-6 with left overs. Freezes well.

• Recipe courtesy of Anne Pennington, Juneau, AK


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