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| Seafood Deep Dish Pie
1/4 cup of sliced onions
1/4 cup of sliced carrots
1/2 cup of sliced celery
1/4 cup of chopped parsley
1 teaspoon of salt
1/2 teaspoon of whole black pepper
2 cups of boiling water
1 1/2 pounds of perch fillets
1/2 pound of raw shrimp
3 tablespoons of butter or margarine
3 tablespoons of flour
1 teaspoon of salt
1/8 teaspoon of ground black pepper
1/4 teaspoon of ground thyme
1 1/2 cups of fish stock |
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Pie crust, pop over mix, or buttered bread crumbs.
Place the first 7 ingredients in a saucepan. Bring to boiling and boil for 5 minutes. Add the fish, cover and simmer until tender and flakey, about 10 minutes. Remove fish to buttered 10x6x2 inch baking dish. Wash the shrimp and add to fish stock. Cover and cook until shrimp turns pink, about 5 minutes. Remove shrimp, peel and devein. Scatter shrimp over fish. Melt the butter in a saucepan. Blend in flour, salt, pepper and thyme. Strain fish stock, discarding vegetables, and stir in 1 1/2 cups. Cook until of medium thickness. Pour over fish and shrimp and top with pie crust, pop over mix, bread crumbs or mashed potatoes. Bake in preheated 350ºF. oven for 1 hour, or until browned. Serves 6
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