Fisherman's Pie

Name: Fisherman's Pie
Cuisine: Great Britain
Ingredients: 2 pounds, russet potatoes, peeled and cut into 1-inch chunks; 1 tablespoon, table salt for cooking potatoes; 3 tablespoons, unsalted butter, cut into 3 pieces; ⅓ cup, heavy cream; 1 , large egg yolk; 12 ounces, jumbo shrimp (16 to 20 per pound), peeled, deveined, tails removed, and cut in half crosswise; ¾ teaspoon, table salt, divided; ⅛ teaspoon, baking soda; 4 tablespoons, unsalted butter, divided; 1 , leek, white and light-green parts only, halved lengthwise, sliced thin, and washed thoroughly; 1 teaspoon, minced fresh thyme; ⅓ cup dry white wine or, dry vermouth; 3 tablespoons, all-purpose flour; 2 (8-ounce) bottles, clam juice; ⅔ cup, heavy cream; ¼ teaspoon, pepper; 1 pound, skinless cod fillets, cut into 1-inch chunks; 4 ounces cold-smoked, salmon, cut into ½-inch pieces; 1/4 cup, minced fresh parsley

Main Courses
Great Britain
Fish & Seafood
Savory Pies & Tarts

By Steve Dunn ･ Appears in Cook's Illustrated January/February 2022

A chowder-like stew of fresh and smoked seafood capped with fluffy, bruléed mashed potatoes, fisherman’s pie is the isle’s ultimate comfort food.

SERVES 4 to 6

TIME 1¾ hours

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