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The haddock is quite popular, versatile, and we can find them in a lot of fish recipes in cookbooks and online. They may be fried, grilled, or baked and incorporated into healthy food recipes like stews and soups. There are easy and healthy recipes for those who want to try haddock or want to make the most out of this fish. Contrary to popular belief, lobster, mussels, clams, oysters, and eels made up the bulk of the menu for the feast. Fresh cod and bass were also served up by dozen. So if you want to take the special occasions differently this year, a wonderful recipe you’ll definitely want to try is the fish pie! Fish Pie Ingredients 1 1/2 lbs of firm fleshed fish, such as cod, haddock, salmon 1/2 lb of shelled cleaned shrimp 3 1/2 cups of milk 1/4 cup of cream

1/4 cup of white wine 2 bay leaves salt and pepper zest and juice of a lemon 3 tablespoons of butter 1/3 cup of all purpose flour 1/4 teaspoon of nutmeg 1 generous tablespoon of chopped fresh parsley 4-5 medium potatoes, washed and peeled and quartered 2 tablespoons of butter 2 oz of grated cheddar cheese scant 1/4 cup of milk salt and pepper

Preparation 1. Put a large pot of water on to boil, prepare your potatoes and pop them in the pot. Cook for approximately 15 20 minutes until soft. Drain, add the butter, cheese, milk and seasoning. Mash and set aside. 2. Place the fish in a large pan so that it can fit in one layer. Pour over the milk, cream, wine, add the zest and juice of the lemon, bay leaves, salt and pepper and 1 tablespoon of the parsley. 3. Place the pan on the stove top and turn the heat to medium, once the liquid is simmering turn it down to low. Cook for approximately 10- 15 minutes or until the fish is almost cooked through. Add the shrimp and cook for a further 5 minutes or so until the shrimp and fish are cooked. 4. Gently transfer the fish and the shrimp to an ovenproof casserole dish (about 10 x 8 x 2 1/2). Break the fish into large chunks. Cover while you make the sauce. 5. Pour the poaching liquid into a measuring jug to use for the sauce. 6. In a medium pan melt 3 tablespoons of butter, when fully melted add 1/3 cup of flour and stir vigorously, slowly add the poaching liquid about a tablespoon at a time until you have used about 3 cups. You should have a lovely smooth sauce that thickly coats the back of a wooden spoon. If it is too thick add more liquid. If you find you

have liquid leftover, don't worry, pour it into a freezer proof container, mark it "fish stock for chowder" and put it in the freezer. We will get to "chowder" another day - yum). 7. Pour the sauce over the fish and shrimp and gently mix, being careful not to break the fish up too much. 8. Spoon over the mashed potato, fully sealing the edges and top with the potato. Make a pretty pattern on the potato with a fork and pop under the broiler until golden brown. 9. Let the fish pie "sit" after it comes out from under the broiler for about 10 minutes so it firms up nicely and then serve with peas and ketchup. Recipe from

Seafood and fish pie  
Seafood and fish pie