Ingredients
- 1 pound fish filets (any type of mild fish, such as cod, flounder or roughy)
- 1 pound of smoked fish, such as haddock (finnan haddie) or cod
- 4 Tbsp. butter
- 1/2 head cabbage, chopped
- 4 large potatoes
- 1/2 cup bay scallops
- 1/2 cup small shrimp
- 2 cups fish stock
- 1/2 cup milk
- 1/4 cup Parmesan cheese
Directions
Preheat the oven to 350 degrees. Make the Bechamel sauce (recipe given below) while it is cooking.
Peel and roughly cube the potatoes, rinsing them in two changes of water before putting them on to boil. Once the potatoes are tender, drain them thoroughly, then mash them with 1/2 teaspoon salt and 2 Tbsp. butter. Add milk, a bit at a time, until the potatoes are creamy.
Place the fish filets, haddock, scallops and shrimp into a pot with the fish stock. Simmer for 10 minutes, then remove the shrimp and scallops. Simmer 5 more minutes and remove the fish and drain it, reserving the fish stock for future use. Remove any skin and bones from the fish and flake them.
In a large skillet or wok, place the shredded cabbage and 2 Tbsp. butter. Barely cover with water. Cook on high, stirring frequently, until all water is removed and the cabbage almost begins to burn. Cooking the cabbage very rapidly like this gives it much more flavor and leaves it not so soggy. Salt and pepper to taste.
To assemble the dish, place the cabbage on the bottom of a large buttered casserole dish. Mix the fresh fish, smoked fish, shrimp and scallops into the bechamel sauce and spread it over the cabbage. Sprinkle with the Parmesan cheese, then top with the mashed potatoes. Bake 30 minutes, until lightly browned on top. Serve with a salad.
Easy Bechamel Sauce
1 large chopped onion
2 Tbsp. butter
2 Tbsp. flour
1 cup milk
1/2 small bay leaf
dash nutmeg
Melt the butter in a saucepan. Add the onion and simmer until translucent. Stir in the flour until it forms a roux. Cool slightly, then slowly whisk in the milk until smooth. If you want the sauce completely smooth (no onion lumps), you can use a hand blender or put it in a regular blender.
Pour into an ovenproof dish and add the bay leaf. Bake at 350 degrees for 20 minutes. Remove the bay leaf and stir. Salt and pepper to taste, and add the nutmeg. Stir in thoroughly.
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Submitted 6/13/05.
Source: Internet/Susan S. Fliegel
Submitted By: Marlen
matchlessm@aol.com
Seafood Pie