Fisherman's Stew Casserole
1 pound smoked cod or fish of choice
2 tablespoons lemon juice
4 ounces mushrooms, sliced
2 tablespoons butter
2 eggs, hard-boiled, chopped
1 cup milk
1 onion, minced
1/8 teaspoon ground mace
1 bay leaf
2 tablespoons butter
1/3 cup all-purpose flour
3/4 cup liquid from cooking the fish
1 teaspoon dried mustard
Salt and freshly ground black pepper
1 tablespoon parsley, finely chopped
1 stalk celery
1-3/4 to 2 pounds potatoes, boiled
1/3 cup butter
1/3 cup milk
1/4 cup Cheddar cheese, grated
Freshly ground black pepper
Simmer the milk with the onion, cloves, peppercorns, mace, bay leaf, parsley and celery stalk for 30 minutes. Strain the simmered milk into a measuring cup and add enough of the cooking liquid from the fish to give 1-1/2 cups. Melt butter in a saucepan and stir in flour to make a roux. Gradually add milk mixture to the flour/butter mixture until you have a smooth paste. Cook over gentle heat to thicken the sauce, stirring constantly. Stir in the mustard, salt and pepper to taste, and chopped parsley.
While milk mixture is simmering, place the fish in a buttered Pyrex dish, sprinkle with the lemon juice, cover and cook in oven for 15 to 20 minutes. Reserve the cooking liquid from the fish to add to the milk for the sauce. Fry the mushrooms in the butter until just beginning to color.
De-bone and flake the fish into bowl along with mushrooms and hard-boiled eggs. Pour in the milk mixture and gently mix to combine without breaking down texture. Pour into a deep Pyrex baking dish. Beat potatoes with the butter, milk, salt and pepper to give it a light consistency. Pile on top of dish, sealing to edges; sprinkle with the grated cheese and bake in a 375º oven 30 minutes or until hot, brown and crispy on top. Will serve 4.
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