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Catholic Recipe: Savory Fish and Vegetable Pie

    INGREDIENTS

  • 2 pounds frozen fish fillets
  • 1 small onion, sliced
  • 1 bay leaf
  • 1 teaspoon Ac'cent*, divided (optional)
  • 2 cups cooked or canned green beans
  • 1 cup sliced, cooked carrots
  • 1/4 cup butter or margarine
  • 1/4 cup flour
  • 1 teaspoon salt
  • few grains pepper
  • 1 can (10-3/4 ounces) condensed tomato soup
  • 2/3 cup evaporated milk
  • 1/2 cups hot, well-seasoned mashed potatoes
  • melted butter or margarine
  • Details

  • Serves: 6
  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

No need to worry about bones if you choose fish fillets or steaks, which lend themselves to dishes of many types. This is an easy fish pie, with the top crust being mashed potatoes.

DIRECTIONS

Defrost fillets; cover with cold water; add onion, bay leaf, and 1/2 teaspoon Ac'cent*. Bring to boil; lower heat; simmer about 10 minutes or until fish flakes easily with fork. Cool in pan; drain, saving stock; break into fairly large pieces; place in casserole with green beans and carrots. Meanwhile, melt butter or margarine in top of double boiler; blend in flour, salt, and pepper. Combine soup, evaporated milk, and 1 cup of the fish stock; add all at once; stir over low heat until smooth and thickened. Add rosemary and remaining 1/2 teaspoon Ac'cent*. Cover; set over hot water; cook 10 minutes; pour into casserole. Top with ring of mashed potatoes; brush with melted butter or margarine; bake at 425° about 15 minutes or until golden brown. Makes 6 servings.

*About Ac'cent: This is a form of monosodium glutamate (MSG), which is supposed to intensify flavor, but unessential in any recipe. Some people also have allergies to this ingredient.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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