Tasty Maritime Pie
Submitted by Liz2
A hearty Maritime fish pie with haddock chunks, zucchini, and tomatoes seasoned with thyme and basil, baked under a flaky golden pastry crust. Coastal comfort in every slice.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
60 minStraight from the Atlantic coast, this fish pie is the kind of supper that warms you from the inside out on a cold Maritime evening.
Haddock fillets get broken into chunks and nestled into a thick, herb-laced tomato sauce with sautéed zucchini, onion, and garlic.
Thyme and basil give it a Mediterranean twist that plays beautifully against the mild, flaky fish.
A single pastry crust goes on top, bakes to golden brown, and seals in all that saucy goodness underneath.
Kitchen Tips
- Cook the haddock before assembling. The recipe calls for pre-cooked fillets, so they just need to warm through under the pastry without overcooking.
- Make the tomato sauce thick before adding the fish. Runny sauce means a soggy bottom crust, and nobody wants that.
- Let it rest for 10 minutes after pulling it from the oven. The filling sets up and slices cleanly instead of running all over the plate.
- Any firm white fish works if haddock isn’t available. Cod, pollock, or halibut are all solid swaps.
Ingredients
Directions
Break fillets in chunks.
Sauté onion, garlic and zucchini until vegetables are tender.
Blend in flour, seasonings and herbs.
Add tomatoes and cook 5 minutes or until sauce is thick.
Add fish and pour into a 9 inch pie plate.
Cover with pastry; trim and flute.
Bake at 400℉ (200℃) 25 to 30 minutes or until pastry is golden brown.
Allow pie to stand 10 minutes before serving.
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