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Source: America's Favorite Food Associations

Fisherman's Pie
A classic homestyle dish!
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Serves: 6-8
Prep Time: 30 minutes
Cook Time: 30 minutes
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3 large russet potato, peeled
3/4 cup milk
2 tablespoons butter
1 cup grated cheddar cheese
salt and pepper
1 1/2 pounds mussels, live, scrubbed and debearded
3/4 cup white wine
1 1/2 pounds cod
1 cup milk
3 tablespoons butter
2 stalks celery, finely chopped
3 tablespoons all-purpose flour
1/2 pound mushrooms, coarsely chopped




Cut the peeled potatoes into large chunks and
put them in a pan of cold water. Bring to a boil and simmer until the potatoes are tender
when pierced with the tip of a knife, 8 to 10 minutes. Drain well, then return the potatoes to
the pan. Using a potato masher or large stiff whisk, coarsely mash the potatoes. Add the milk
and butter and continue mixing until smooth and fluffy; if necessary, add a few more tablespoons of milk. Stir in the cheddar cheese
and season to taste with salt and pepper; set
aside.
Put the mussels and white wine in a large pan
and cook, covered, over medium-high heat,
shaking the pan occasionally, until the mussels
begin to open, 3 to 5 minutes. Using a slotted
spoon, transfer the opened mussels to a bowl
and let cool. Discard any mussels that do not
open. Pour the cooking liquids through a fine
strainer into a small bowl. Save the cooking
liquids for making the sauce. When the mussels
are cool enough to handle, remove the meats
from the shells and set aside; add any
accumulated juices to the small bowl.

Cut the fish fillets into 1 1/2-inch cubes. Bring a large pan half-filled with water to a boil, add
the fish cubes and simmer just until the pieces
are opaque through (cut into one to test),
about 5 minutes. Gently pour the fish into a
colander and drain well. Preheat the oven to
375°F.
Add enough milk to the mussel cooking liquid
to make 2 cups. In a medium saucepan, heat
the butter, then add the celery and onion and
cook over medium heat until beginning to
soften, 3 to 4 minutes. Add the flour and cook
for 1 to 2 minutes, stirring so the flour evenly
coats the vegetables. Add milk mixture and
bring the sauce to a boil, stirring often, and
cook until the sauce is thickened, about 3
minutes.
Take the sauce from the heat, add the chopped
mushrooms, mussels and fish and gently stir to
mix well. Taste the sauce for seasoning and
pour it into a 2-quart baking dish (preferably
oblong or oval). Spoon the mashed potatoes
over the fish mixture and spread evenly over.
Bake in the preheated oven until the potatoes
are golden brown, about 30 minutes.


Notes:
First 5 ingredients are for Potato Topping and the rest are for the Filling.

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