Fish and Shrimp Potpie
- 1/4 onion, chopped
- 1/2 carrot, chopped
- 1/2 stalk celery, chopped
- 1 garlic clove, finely chopped
- 1 ear of corn
- 3 little red potatoes, diced
- 1/4 cup frozen peas
- 1 tilapia fillet
- 1/2 dozen shrimp, raw peeled and deviened
- 1 tbsp thyme
- 1 tbsp olive oil
- 1/4 tsp paprika
- 1/4 tsp crushed red pepper
- 1/4 tsp dried herbs mix
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- Chop up your carrot, celery, onion, garlic, and potatoes.
- Cook your ear of corn in boiling water with a bit of butter.
- Remove and let cool when cooked and reserve the water.
- When cool, slice corn off the cob.
- Cook the potatoes in the same water until slightly tender, not completely cooked through.
- Remove and reserve the water.
- Make your sauce.
- Add the butter to the sauce pan on med-low and cook until melted.
- Add the flour and stir continuously until a paste forms.
- Slowly add the milk in portions at a time making sure to whisk out any clumps.
- Continue to stir until smooth and milk is just about at a boil.
- It should be thickened up a bit by now.
- Salt and pepper to taste.
- (note: if doubling the recipe, keep the butter and flour ratio 1:1 and add about a cup and a half of milk.
- Add more as needed).
- This is a great classic white sauce that can be used in any number of ways.
- In a saute pan, heat up olive oil and cook the onion, celery, and carrots.
- When onion is translucent, add in the garlic and thyme and cook another minute or so.
- Add the tilapia fillet to the mix and cook for a couple minutes on each side.
- It should be at med-low heat so it's not fully or overcooked.
- Add the shrimp to the mix and cook a couple minutes on each side until slightly pink.
- Now add the corn, potatoes, peas, sauce, dried herbs, paprika, crushed red pepper, and salt and pepper to taste.
- Give everything a good mix.
- This fish should start flaking into chunks which is great!
- Partially cover and simmer together for about 10 minutes, stirring frequently making sure nothing sticks to the bottom.
- You may need to add some of the corn/potato broth to thin it out a bit.
- You want it to be thin enough so it's not sticking and is slightly bubbly, but not too thin so that it looses it's stew-like texture.
- If you can't resist a good biscuit on the side, go for it!
- So tasty it doesn't even need it though.
- :)
onion, carrot, celery, garlic, corn, red potatoes, frozen peas, fillet, shrimp, thyme, olive oil, paprika, red pepper, herbs mix, butter, flour, milk
Taken from cookpad.com/us/recipes/343773-fish-and-shrimp-potpie (may not work)