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Glutenfreeda's Recipe Index
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Fish and Shrimp Pie

Cummulative Rating

Servings
Serves 4-6
Difficulty
Medium

Ingredients

1 lb. cod, or other white fish
2 cups milk
Salt
Fresh ground pepper
1/2 cup unsalted butter
1/3 cup gf flour
1-1/2 cups mushrooms, sliced
3 tomatoes, peeled and coarsely chopped
8 oz. shrimp, peeled, deveined and coarsely chopped
1 Tablespoon lemon juice
2 Tablespoons gf sour cream or creme fraiche
4 medium russet potatoes, peeled, boiled and mashed with 2 Tablespoons unsalted butter and enough half & half for mashed potato consistency

Directions

Preheat oven to 350 degrees F.
Place the cod in a baking dish and add the 2 cups of milk. Sprinkle all with salt and pepper. Bake for 15 minutes. Remove cod from dish, reserving milk.
In a heavy medium saucepan, melt 4 Talblespoons butter over low heat. Add flour, stirring constantly. Gradually add the reserved milk, stirring constantly until mixture thickens.
Heat 2 Tablespoons butter in a medium skillet over medium-high heat. Add mushrooms, tomatoes and shrimp sauteeing until shrimp turn pink. Add the shrimp mixture to the thickened sauce along with the lemon juice and sour cream. Season to taste with salt and pepper.
Flake the cod into the bottom of a baking or casserole dish and pour the sauce on top. Cover the top with the mashed potatoes. Dot the top with the remaining butter. Bake for 20 minutes then place under the broiler until the top browns. Serve immediately.

Tips

Although this recipe sounds a little odd, the flavors blend together beautifully and it is quite delicious!

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Reviews

Posted By Member: Maureen
Posted Date: 1/2/2010

I almost passed on this recipe because the combination of ingredients sounded, well...unappetizing. I couldn’t have been more wrong! I made the recipe ’as written’ and even my very picky, non-Celiac brother went back for seconds. I plan to keep this one and make it again, although I might just add the bit of cayenne that Anne suggested or maybe some garlic or onions. Also, for someone who’s time is tight, you could probably whip up a quick batch of dehydrated potato flakes with the half-and-half and get nearly the same results as going with the ”real” mashed potatoes featured in the recipe

Posted By Member: Anne Gaffney-Machala
Posted Date: 10/18/2006

This was delicious! During the ”season to taste” stage I added a bit of cayenne. Made it even better. Don’t be put off by the odd-sounding combo. It is absolutely worth making. My Mister also loved it and said it goes in the ”keep” pile.

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