Ingredients
- 2 large russet potatoes (peeled and cut into large pieces)
- 3 small sweet potatoes (peeled and cut into large pieces)
- 1 tablespoon butter
- 2½ cups milk (divided)
- 2 tablespoons olive oil
- 1 large carrot (peeled and diced)
- 1 large celery stalk (diced)
- 2 tablespoons flour (or rice flower)
- 1 cup clam broth
- 1 cup peas (Frozen or thawed)
- 1 cup fresh spinach
- 3 tablespoons dry sherry
- 2 pounds fish (any combination of seafood cut into large pieces)
- 4 medium scallions (sliced)
- 1 dash salt
- 1 dash pepper
Instructions
- Preheat the oven to 350°. Set aside a 9” x 13” oven-proof pan
- In a large saucepan, cover the russet and sweet potatoes with water, cover, and bring to a boil. Simmer until they’re cooked through, approximately 10-12 minutes. Drain the potatoes, and return the pan on the warm (but turned off) burner for 2-3 minutes, or until the potatoes start to lose their excess moisture. Mash the potatoes with the butter, and add ¼ – ½ cup of milk, and mix until the texture is smooth. Season to taste with salt and pepper. Set aside
- While the potatoes are cooking, heat 2 cups of milk until is warmed through. It doesn’t have to be boiling. Set this aside
- Preheat a large skillet over a medium heat. When it’s hot, add the olive oil, and then the carrots and celery. Sprinkle with salt and pepper. Sauté for 5-7 minutes, or until the vegetables start to cook through. Sprinkle the flour over the mixture, and stir until it’s combined with the vegetables. Stir in the warm milk, and bring this to a simmer. Stir frequently, until it thickens. Add the clam broth, and return to a simmer
- Add the peas and spinach. When the simmer returns, add the sherry, then the seafood and scallions. Season to taste with salt and pepper, and remove from the heat
- Pour the mixture into the 9” x 13” pan, and spread the potatoes over the top
- Place in the oven, and cook for 30-40 minutes, or until the top has browned, and the mixture is bubbling
- Cool for a few minutes, and serve
Notes
Total Potato weight is approximately 2.5 pounds.
Nutrition Facts
Seafood Pie
Amount per Serving
Calories
468
% Daily Value*
Fat
13
g
20
%
Saturated Fat
5
g
31
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
93
mg
31
%
Sodium
209
mg
9
%
Potassium
1538
mg
44
%
Carbohydrates
48
g
16
%
Fiber
6
g
25
%
Sugar
11
g
12
%
Protein
40
g
80
%
Vitamin A
12207
IU
244
%
Vitamin C
22
mg
27
%
Calcium
201
mg
20
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.