Fisherman's Pie

cooksillustrated.com

subheading: GATHER YOUR INGREDIENTS:

subheading: Topping:

2 pounds russet potatoes, peeled and cut into 1-inch chunks

1 tablespoon table salt for cooking potatoes

3 tablespoons unsalted butter, cut into 3 pieces

⅓ cup heavy cream

1 large egg yolk

subheading: Filling:

12 ounces jumbo shrimp (16 to 20 per pound), peeled, deveined, tails removed, and cut in half crosswise

¾ teaspoon table salt, divided

⅛ teaspoon baking soda

4 tablespoons unsalted butter, divided

1 leek, white and light-green parts only, halved lengthwise, sliced thin, and washed thoroughly

1 teaspoon minced fresh thyme

⅓ cup dry white wine or dry vermouth

3 tablespoons all-purpose flour

2 (8-ounce) bottles clam juice

⅔ cup heavy cream

¼ teaspoon pepper

1 pound skinless cod fillets, cut into 1-inch chunks

4 ounces cold-smoked salmon, cut into ½-inch pieces

½ cup fresh parsley leaves, minced

subheading: KEY EQUIPMENT:

8-Inch Square Baking Pans

Large Saucepans

The Best Rimmed Baking Sheets

Paring Knives

note: BEFORE YOU BEGIN

We use an 8-inch square broiler-safe baking dish for this recipe, but any broiler-safe dish that holds 2 quarts will work here. At the end of step 3, the base for the pie should look quite thick; it will loosen to the perfect consistency as the seafood cooks. We prefer cold-smoked salmon here because it's less likely to overcook, but you can substitute hot-smoked salmon if you prefer it. Making a pattern on the topping not only looks attractive but also provides textural contrast when the pie is broiled. We use an 8-inch square broiler-safe baking dish for this recipe, but any broiler-safe dish that holds 2 quarts will work here. At the end of step 3, the base for the pie should look quite thick; it will loosen to the perfect consistency as the seafood cooks. We prefer cold-smoked salmon here because it's less likely to overcook, but you can substitute hot-smoked salmon if you prefer it. Making a pattern on the topping not only looks attractive but also provides textural contrast when the pie is broiled.

FOR THE TOPPING: Place potatoes in large saucepan and add water to just cover. Add salt and bring to boil over high heat. Reduce heat to maintain simmer and cook until tip of paring knife inserted into potato meets no resistance, 8 to 10 minutes. Drain potatoes and return to saucepan over low heat. Cook, shaking saucepan occasionally, until any surface moisture on potatoes has evaporated, about 1 minute. Off heat, mash potatoes well. Stir in butter until melted. Whisk cream and egg yolk together in bowl; stir into potatoes. Season with salt and pepper to taste. Cover to keep warm and set aside. FOR THE TOPPING: Place potatoes in large saucepan and add water to just cover. Add salt and bring to boil over high heat. Reduce heat to maintain simmer and cook until tip of paring knife inserted into potato meets no resistance, 8 to 10 minutes. Drain potatoes and return to saucepan over low heat. Cook, shaking saucepan occasionally, until any surface moisture on potatoes has evaporated, about 1 minute. Off heat, mash potatoes well. Stir in butter until melted. Whisk cream and egg yolk together in bowl; stir into potatoes. Season with salt and pepper to taste. Cover to keep warm and set aside.

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