Fish and Vegetable Pie

Recipes

Feb 26, 2020

Ontario Food Celebrates St. Patrick’s Day

If you aren’t lucky enough to travel to Ireland for the annual four-day St. Patrick’s Day Festival in March, enjoy the recipes below and celebrate at home with local food.
A staple in Irish households is a comforting fish pie, the ideal dinner for family or company on St. Patrick’s Day. This Fish and Vegetable Pie is a creamy vegetable and fish stew topped with golden puff pastry. Our version of this pie has mild, sweet tasting Ontario walleye (pickerel) – the perfect fish for this delectable dish.
Scrumptious Irish Pan Haggerty has been described as “great Irish comfort food”. This traditional baked potato dish is said to have originated in the Northumberland region of England, though some say the idea was brought there by Irish miners. It’s popular as a main or side dish in both countries year-round.
It wouldn’t be St. Patrick’s Day without corned beef and cabbage. Try a bowl of delicious Corned Beef and Cabbage Soup the perfect combination. The barley adds heartiness and the parsley adds a bit of green to celebrate the day.
Since a holiday feast or after dinner treat is never complete without a special dessert try Maple Apple Upside-Down Cake. Cooking down Ontario maple syrup intensifies itsflavour. When you invert this moist cake, the maple syrup makes a tasty glaze over the apples. Serve warm with a scoop of vanilla ice cream.

Fish and Vegetable Pie

Delicious walleye (pickerel) has a mild, sweet taste and small flake. This creamy vegetable and fish stew is topped with crispy, golden puff pastry.

Preparation Time: 40 minutes
Cooking Time: 20 minutes
Baking Time: 20 minutes
Serves 6

1 tbsp (15 mL) vegetable oil
1 large Ontario Onion, diced
1 cup (250 mL) diced Ontario Carrots
1 clove garlic, minced
1 pkg (227 g) Ontario Button Mushrooms, halved
3 cups (750 mL) diced unpeeled Ontario Potatoes
1 bay leaf
Salt and pepper, to taste
454 g fresh or frozen and thawed Ontario Walleye (Pickerel), skin removed
3 tbsp (45 mL) butter
3 tbsp (45 mL) all-purpose flour
1-1/2 cup (375 mL) chicken broth
1 cup (250 mL) 2% Ontario Milk
3/4 cup (175 mL) frozen Ontario Peas, thawed
1/4 cup (50 mL) chopped fresh Ontario Dill
1 sheet (about 225 g) frozen puff pastry, thawed

In large pot, heat oil over medium heat. Add onion and carrots; cover and cook for 5 minutes. Stir in garlic, mushrooms, potatoes, 3/4 cup (175 mL) water and bay leaf. Cover and cook for about 7 minutes or until potatoes are tender, stirring occasionally. Remove bay leaf and discard. Season with salt and pepper. Remove to large bowl.

Meanwhile, cut fish into large pieces; place in large nonstick skillet. Add enough water to just cover fish. Cover pan and poach fish over medium heat until it turns white and flakes easily, about 7 minutes. Remove fish to plate.

Melt butter in pot over medium heat. Whisk in flour. Stir for 2 minutes, until flour begins to lightly brown. Slowly, whisk in broth and milk; cook about 3 minutes or until sauce thickens. Stir in reserved potato mixture, fish, peas and dill. Season with salt and pepper. Transfer to 10-cup (2.5 L) oven-safe dish.

Roll out puff pastry on lightly floured surface to fit top of dish, trimming edges as needed. Brush edge of dish with water. Place pastry over filling; press to adhere to dish. Cut several steam vents. Bake in 425°F (220°C) oven for 20 minutes or until golden brown and puffed.

Nutritional Information:
1 Serving
PROTEIN: 23 grams
FAT: 19 grams
CARBOHYDRATE: 43 grams
CALORIES: 435
FIBRE: 4 grams
SODIUM: 550 mg