Dinner Recipes Fish

New England Fish Pie

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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.

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3.7 from 10 votes

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

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  • Reply
    Larry Doyle
    January 7, 2020 at 10:00 pm

    I am making this pie tomorrow for dinner . My “Fella” will be spend time at my place to assist me getting started on ebay. I think this pie, I can taste it and smell it now! I grew up on the coast north of Boston so I do know. I will be using lovely thick cod, a very nice lump crab new to the shelves and quite good. Gone are the days of “Geshia King Crab” in the tin. A few oysters Rockafella, an angle pie for dessert add a bit of alcohol strike a match and we are good to goooo…..!

  • Reply
    Russell Licciardello
    September 17, 2019 at 7:44 am

    I like this recipe and will make it tomorrow night. I have been looking for other ways to make fish other than grilling or baking. I’ll let you know how it turns out.

  • Reply
    July 12, 2019 at 11:04 am

    I grew up on the ocean, Gloucester, MA. Seafood was an everyday meal. This recipe is, without a doubt, the best! I have tried it with Haddock, cod, and salmon. When the price of lobster drops a bit I will make it with that . I have NOT altered the base recipe, just changed the seafood. I do not use a pie crust. I spray a casserole dish or a deep dish pie pan with non-stick spray and just fill it. Low Carb version. Keep those recipes coming, I’m a follower.

    • Reply
      July 12, 2019 at 11:05 am

      Thanks so much Janet ~ gosh, this is such an old recipe, I miss the days of fish pies in New England! I’m going to have to get some fish and make a Southern Cal version 🙂

  • Reply
    ellen schembri
    December 17, 2017 at 2:49 pm

    I just made this wonderful Fish Pie….my son loved it..we both did…thanks.

    • Reply
      December 17, 2017 at 3:00 pm

      I’m thrilled to hear this Ellen, this recipe is one of the earliest on the blog, and we loved it too, in fact I’ve got it on the list to update and re-post! Thanks for taking the time to come back and leave your feedback 🙂

  • Reply
    Foodie lust
    May 7, 2017 at 12:54 pm

    Recipies look delish! Bur thease are not the traditional new England dishes I grew up with. Going out to dinner on sundays in the boston and maine area we dinned on lobsta and sea food ” pies” but they were made with a ritz crackers and lots of drawn butta!!

  • Reply
    December 10, 2011 at 4:26 pm

    i think i just died….this is making my stew look so boring! 🙂

  • Reply
    From Beyond My Kitchen Window
    December 10, 2011 at 1:54 pm

    Good old New England dishes are the best. I love how you gave it a little modern twist with the vegetables. Looks very good.

  • Reply
    Magnolia Verandah
    December 9, 2011 at 10:25 am

    Love a good fish pie! This one looks like it would be good cold too!

  • Reply
    December 9, 2011 at 3:29 pm

    Sue, this really sounds wonderful. I love your recipes and am so impressed with the variety you present to your readers. Have a great day. Blessings…Mary

  • Reply
    December 9, 2011 at 2:28 pm

    Looks good…I’ve never made a fish pie…love the idea of a Ritz cracker topping…your Martha Stewart crust looks perfect!

  • Reply
    December 9, 2011 at 3:41 am

    Hello. Saw your fabulous pie over at 3Cookies and just had to come over and pinch the recipe. I love the topping instead of the usual breadcrumbs or mash. Will definitely be making this soon. Thanks for sharing!

  • Reply
    December 8, 2011 at 8:49 pm

    Thats a really great looking pie. The fish pie I am familiar with is quite different, its topped with boring mashed potatoes!

  • Reply
    Ocean Breezes and Country Sneezes
    December 9, 2011 at 12:05 am

    I’ve never made a fish pie, I bake it all the time too! I’ll have to give this a try!

  • Reply
    December 8, 2011 at 10:49 pm

    I don’t know why I never think of using fish in a pie. Great post!

  • Reply
    The Café Sucré Farine
    December 8, 2011 at 1:26 pm

    I wouldn’t have thought I’d like fish pie but your photos are making me a believer!

  • Reply
    Hungry Dog
    December 8, 2011 at 5:33 pm

    I have never come across fish pie, but then again, I live on the other coast! It certainly sounds delicious and as usual it looks gorgeous.

  • Reply
    Tricia @ saving room for dessert
    December 8, 2011 at 4:02 pm

    This is fascinating! You know I love a good pie 🙂 Never heard of this but am so intrigued! Beautiful and great addition with the asparagus.

  • Reply
    December 8, 2011 at 1:40 pm

    hey, I actually have Haddock in the freezer! Some friends brought it back to us from Alaska. I’m going to run this by my husband and see if he wants to try it. Believe it or not, I’ve never even heard of fish pie before. Obviously, I’m not a New England kinda gal. Have a fabulous Friday!

  • Reply
    From the Kitchen
    December 8, 2011 at 1:02 pm

    This looks quite tasty! I’m learning more and more about the foods and cooking style of New England now that our younger son and his wife are living there.


  • Reply
    A Trifle Rushed
    December 8, 2011 at 12:20 pm

    What a great fish pie. I love your New England topping, I think that would go down well with my family. Your recipes are so inspiring, I love checking your blog.