Fish

Fish and Vegetable Pie is for Dinner.

Fish and Vegetable Pie takes 45 minutes to prepare.

Fish and Vegetable Pie takes 30 minutes to cook.

Fish and Vegetable Pie makes 4 servings.

The ingredients for Fish and Vegetable Pie are:

Monkfish, 200 grams
Pink Salmon (canned), 200 grams
Celery, raw, 1 stalk, medium (7-1/2" - 8" long)
Fennel, 1 bulb
Leeks, 1 leek
Carrots, raw, 1 medium
Onions, raw, 1 small
Olive Oil, 1 tbsp
Butter, salted, 2 tbsp (divided)
Plain white flour, 1 tbsp
Milk, 2%, 2.25 cups
Mashed Potatoes, 2 cup
*Spinach, cooked, 1.5 cup
Hard Boiled Egg, 1 large
Dill weed, fresh, 1 tbsp
Parsley, 2 tbsp
Salt & pepper to taste

Here is how you make Fish and Vegetable Pie:

Cook the potatoes and mash them with 1 tablespoon of butter and a bit of milk.Cook the spinach and drain, then squeeze out the moisture. Chop a bit if the spinach leaves are large and coarse.Finely chop the onion, leek, fennel, carrot, and celery.Saute them briefly in the olive oil, then add the milk. Simmer in the milk until almost tender, then add the monkfish and poach it for 5-7 minutes until it just begins to flake.Remove the fish, and break it into chunks.Drain the canned salmon and break into chunks, mixing it with the monkfish.Drain the vegetables, reserving both the milk for the sauce and the vegies for the filling.In a large saucepan, melt 1 tablespoon of butter, add the flour and cook, stirring for about a minute.Gradually whisk in the cooked milk, and cook gentley until the sauce thickens.Add some chopped parsley and chopped dill, then fold in the fish and vegetables.Pour into a casserole dish.Spread the cooked spinach over the filling.Slice the hard-boiled egg and lay on top of the spinach.Cover with the mashed potatoes.Bake in the oven at 350 for about a half hour.Serving Size: Makes 4-6 servings (calorie count is for 4)Number of Servings: 4Recipe submitted by SparkPeople user FOSKED.

The nutritional information for Fish and Vegetable Pie is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 437.1

• Total Fat: 18.1 g
• Cholesterol: 124.2 mg
• Sodium: 586.9 mg
• Total Carbs: 40.8 g
• Dietary Fiber: 7.0 g
• Protein: 31.1 g