New England Fish Pie ~ this is a classic comfort food recipe from the New England coast!
Fish Pies are traditional old New England fare. Slap on a side of peas and you’ve got the ultimate seaside comfort food.
Fish pies have their roots in British cuisine reaching all the way back to medieval times. I’ve left out the mashed potatoes which are a common in British pies, and added some asparagus and scallion for a bit of green. The crunchy Ritz cracker crumb topping is pure vintage New England. Everything goes into the crust raw, so it’s all perfectly cooked when it comes sizzling out of the oven.
My husband and I both liked this, and it reheated well the next day. Next time I’m going to use salmon. Shrimp, scallops and crab would be wonderful too.
New England Fish Pie
- 1 lb haddock or cod, salmon cut in chunks
- 2 Tbsp flour
- 1 cup fresh asparagus chopped in 11/2 inch pieces
- 1/2 cup sliced scallions
- 2 Tbsp chopped parsley
- 1/2 cup grated cheddar cheese
- 1/2 cup grated Swiss cheese
- 1/4 cup mayonnaise
- 1/4 cup heavy cream
- 2 eggs well beaten
- salt and fresh cracked pepper
- 1 unbaked pie crust
crumb topping (this will make more than you need)
- 1 sleeve Ritz crackers
- 3 Tbsp soft butter
- Preheat oven to 375F
- Make your topping: put the crackers in the bowl of a processor and process until finely ground. You can also put the crackers in a sealed baggie and crush with a rolling pin.
- Put the crumbs in a bowl and work in the softened butter with your fingers until the butter is completely incorporated and the mixture is an even sandy consistency. Set aside.
- In a small bowl, toss the fish with the flour, just to coat the pieces evenly, Set aside.
- In a large bowl mix the eggs with the cream and mayonnaise. Season with salt and pepper.
- Add in all the rest of the ingredients (except the topping) and mix to combine well.
- Turn into an unbaked pie crust.
- Top with a good layer of cracker topping.
- Bake for 35-40 minutes until browned