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    • Pollock Fish Pie

    Mark Sharron
    Medium difficulty
    1 hour and 20 minutes
    02-Apr
    Pollock Fish Pie is a classic fish dish that is easy to prepare and full of delicious flavours. It is a great meal for a quick weeknight dinner or a special occasion. This recipe combines pollock fillets with a creamy sauce and a crunchy topping of Panko breadcrumbs. The vegetables add a nice touch of colour and nutrition, while the herbs and spices give the dish a unique flavour. This recipe is sure to be a hit with everyone!       
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    Ingredients

    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 2 tablespoons butter
    • 1 onion, chopped
    • 2 carrots, diced
    • 2 stalks celery, diced
    • 2 tablespoons all-purpose flour
    • 2 cups fish stock or chicken stock
    • 1/4 cup white wine
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh dill
    • 2 tablespoons chopped fresh thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 2 pounds pollock fillets, cut into 1-inch cubes
    • 2 cups frozen mixed vegetables
    • 1/2 cup sour cream
    • 1/2 cup heavy cream
    • 1/2 cup shredded cheddar cheese
    • 1/2 cup grated Parmesan cheese
    • 2 tablespoons chopped fresh parsley
    • 1/2 cup Panko breadcrumbs
    • 2 tablespoons butter, melted

    Method

    • Step-by-Step Method for Pollock Fish Pie
    • Preheat oven to 190°C (375°F)
    • Chop garlic, onion, carrots, and celery; set each aside separately
    • Cut pollock fillets into 1-inch cubes; keep chilled until ready to use
    • Chop fresh parsley, dill, and thyme; set each herb aside separately
    • In a skillet, heat 2 tablespoons olive oil over medium heat
    • Add chopped onion; sauté until translucent (about 3 minutes)
    • Add garlic, carrots, and celery to onion; cook until softened (5 minutes)
    • Add 2 tablespoons butter to the skillet; let it melt completely
    • Sprinkle in 2 tablespoons flour; stir constantly for 1 minute to form a roux
    • Slowly pour in 2 cups stock while stirring, to avoid lumps; bring to a simmer
    • Add 1/4 cup white wine; simmer 1–2 minutes to cook off alcohol
    • Stir in 2 tablespoons each parsley, dill, and thyme
    • Season mixture with 1/2 teaspoon salt and 1/4 teaspoon black pepper
    • Add 2 pounds cubed pollock to the skillet; gently fold to combine and cook for 2–3 minutes until just opaque
    • Add 2 cups frozen mixed vegetables; stir until evenly distributed
    • Remove pan from heat
    • Fold in 1/2 cup sour cream, 1/2 cup heavy cream, and both cheeses (1/2 cup cheddar, 1/2 cup parmesan) until just combined
    • Transfer mixture to an ovenproof pie dish
    • Mix Panko breadcrumbs with 2 tablespoons melted butter and remaining 2 tablespoons chopped parsley in a separate bowl
    • Scatter Panko topping evenly over the pie filling
    • Place pie in preheated oven; bake for 25–30 minutes until bubbling and golden on top
    • Let rest for 5–10 minutes before serving to allow filling to set