Creamy Halibut and Shrimp Fish Pie

Creamy halibut and shrimp fish pie bakes seafood, onions, peppers, blue cheese, hollandaise, and sliced potatoes in one dish.

Course Main Course

Cuisine British

Prep Time 25

Cook Time 40

Resting Time 5

Total Time 1 10

Servings servings

Calories 800

Equipment

1 Oven for baking the fish pie
1 Stovetop for parboiling the potatoes
1 Vegetable Peeler for the potatoes
1 Chef's Knife for slicing vegetables and portioning halibut
1 Cutting Board for preparing vegetables and fish
1 Large Pot for parboiling the potatoes
1 Colander for draining the potatoes
1 Liquid Measuring Cup for the cream and prepared hollandaise
1 Kitchen Scale for the halibut, shrimp, and blue cheese
1 9-by-13-Inch Baking Dish for layering and baking the pie
1 Rubber Spatula for guiding the sauce around the seafood
as needed Paper Towels for drying the halibut
1 Instant-Read Thermometer for checking the thickest halibut chunk
1 pair Oven Mitts for moving the hot baking dish
1 Serving Spatula for lifting portions

Ingredients

Fish Pie

potatoes peeled, parboiled, and thinly sliced; enough for one thin top layer
onion thinly sliced; enough for an even base layer
bell pepper thinly sliced; enough for an even base layer
2 pints heavy cream add gradually and stop if the dish would be flooded
4-5 ounces blue cheese crumbled
1 cup prepared hollandaise sauce
¾ pound cooked shrimp
1 ½ pounds halibut cut into roughly 2-inch chunks

Instructions

Prepare and Layer

Preheat the oven to 375°F.
Peel the potatoes and slice them thinly. Place them in a large pot of simmering water and cook only until partly tender but still sturdy enough to lift. Drain well in a colander.
potatoes
Spread the sliced onion and bell pepper in an even layer across the bottom of a large baking dish.
onion, bell pepper
Pat the halibut dry, cut it into roughly 2-inch chunks, and arrange it with the cooked shrimp over the vegetables.
1 1/2 pounds halibut, 3/4 pound cooked shrimp

Sauce and Bake

Pour in the heavy cream gradually, using only enough to moisten the seafood without flooding the dish. Crumble the blue cheese evenly over the fish, then pour the prepared hollandaise sauce around the pieces.
2 pints heavy cream, 4-5 ounces blue cheese, 1 cup prepared hollandaise sauce
Overlap the parboiled potato slices in one thin layer over the dish. Bake for about 30 minutes, until the sauce bubbles, the potatoes are tender, and the thickest halibut chunk reaches 145°F. Let the pie stand for 5 minutes before serving.

Notes

Keep the potato layer thin, add the cream gradually rather than automatically pouring in every drop, and bake until the thickest halibut piece reaches 145°F. The five-minute rest helps the rich sauce settle before serving.

Nutrition