Next movie up, Life of Pi! After dropping $15 for a matinee in 3DXD, I was a little worried that I had fallen prey to a cinema gimmick. Half way through the film, I realized I had never experienced something as visually stunning as what I was witnessing. My next thought? I’m totally gonna make Life of Pi Fish Pie!
Based on the best-selling novel by Yann Martel, is a magical adventure story centering on Pi Patel, the precocious son of a zoo keeper. Dwellers in Pondicherry, India, the family decides to move to Canada, hitching a ride on a huge freighter. After a shipwreck, Pi finds himself adrift in the Pacific Ocean on a 26-foot lifeboat with a zebra, a hyena, an orangutan and a 450-pound Bengal tiger named Richard Parker, all fighting for survival. – IMDB
Fish pie is not a dish we hear a lot about. I had vaguely remembered seeing a recipe for a fishy casserole in Jamie Oliver’s book, Jamie’s Food Revolution. Many posts mention my love for Jamie and his recipes. I’ve yet to make one of his dishes that didn’t turn out. Was that a double negative, or only one and a half? I still need to buy Jamie’s Food Revolution, I’ve checked it out from the library many times over, yet haven’t dropped the cash for the actual book. (Birthday, Jy?)
You can find near anything through Google, yet I could NOT find this recipe online, written for an American cook. I had to ask the fishmonger at Sprouts what 1 kilogram of fish means pound-wise. I had a list of fish that I hadn’t heard of before either. Lacking in both math and fish knowledge, I wound up purchasing enough cod and tilapia to equal somewhere close to two pounds.
- 5 large potatoes, peeled and diced
- 2 eggs
- 2 handfuls spinach or kale
- 1 onion, finely chopped
- 1 carrot, halved and diced
- olive oil
- 1¼ cup heavy cream
- 2 cups grated cheddar
- juice of 1 lemon
- 2 pounds white and boneless fish
- salt and pepper
- Preheat oven to 450 degrees
- Put the potatoes into a pot of salted, boiling water and boil for 10 minutes
- At the same time, hard boil the 2 eggs and quarter when cooked and cooled
- Steam the spinach in a colander over the pan that has the potatoes for 1-2 minutes
- When the spinach is done, remove from colander and squeeze out excess water
- Drain the potatoes in the colander
- In a separate pan, sautee the onions and carrots in a little olive oil for about 8-10 minutes
- Add the cream and bring just to a boil
- Remove from the heat and add the Cheddar cheese and lemon juice
- Put the spinach, fish and eggs in an large casserole dish
- Pour the creamy sauce over the fish
- Mash the cooked potatoes – adding a bit of olive oil, salt and pepper
- Spread the potatoes on top of the fish
- Place in the oven for 25 – 30 minutes
The original recipe has a few changes and additions. For the fish, Jamie uses a mix of smoked Haddock, salmon and raw King Prawns. He also adds some tomatoes, fresh chili and celery. For the original British version of this dish, visit Jamie’s site. The version I recreated was found at Grouprecipes.com and written by the elusive, Debra47.
I wasn’t sure what would end up coming out of the oven, but I am happy to say this was a seriously comforting casserole. Perfect for a cold winter night, paired with a Hefeweizen (or diet coke) and two fuzzy socks on your feet. Enjoy!