Fish Pie

Fish pie is very tasty. It has vegetables, fish, pearl onions, and a cream sauce.

We've used cod once and tilapia another time.

I like it because it's very savory. I even have seconds!

My mom made up this recipe, so none of the measurements are exact. She says to just go with what feels and looks right to you.

Fish Pie
Serves 4

Ingredients
2 9-inch crusts (for top and bottom of pie)
2 Tbsp. olive oil
1 small onion, chopped
4 celery ribs, chopped
4 carrots, chopped
2 or 3 handfuls fresh spinach, chopped
1 cup frozen peas
1 cup frozen pearl onions
Dash red pepper flakes (optional)
1 lb. cod or other white fish
1/2 lb. shrimp meat (optional)
1 cup chicken stock
salt and pepper to taste
1/4 cup cream

1) Preheat oven to 350F. Place a large shallow cookie sheet on the middle rack, to heat up while you make the filling.

2) Heat olive oil over medium heat in a large skillet. Add chopped onion, celery, and carrots. Saute for 10 minutes. Add spinach, frozen peas, frozen pearl onions, and red pepper flakes. Cook 5 more minutes. Add fish, chicken stock, salt, and pepper. Stir and cover with lid. Cook until the fish is cooked. Add cream and continue heating a few minutes.

3) Put one layer of pie dough in an ungreased 9- to 10-inch glass pie dish. Pour fish mixture into the pie dish. Cover with the other pie crust, seal the edges, cut vents, and carefully place the completed pie on the heated cookie sheet.

4) Bake for about 30 minutes, making sure not to burn the crust edges (cover with foil, if needed). When the crust is golden, remove the pie from the oven. Careful, the pie will be hot!

5) Serve hot or warm.