Best Bermuda Fish Pie Recipe

Ever dreamed of a dish that perfectly marries the rich, nuanced flavors of a classic Bermuda fish chowder with the comforting, hearty embrace of a traditional fisherman's pie recipe? Well, get ready, because you're about to discover it! Our "Savor the Sea: Bermuda Fish Pie" is more than just a fish pie recipe; it's an culinary adventure that brings together the best of both worlds. Imagine succulent fish, bathed in a savory, spiced broth with a hint of rum or sherry, all tucked under a golden, crispy topping – whether it's perfectly sliced potatoes baked in the oven or a flaky puff pastry. Forget bland baked fish recipes; this dish is packed with flavor, designed to be a showstopper for dinner. Whether you're a seasoned chef or just starting your journey with fish preparation recipes, our step-by-step guide will help you create a truly unforgettable meal. Get ready to dive into one of the most delicious pie for dinner recipes you'll ever try!

Ingredients

• For the Fish & Chowder Base:
• 1 ½ lbs firm white fish fillets (like cod, haddock, snapper, or halibut), cut into 1-inch pieces
• ½ lb smoked haddock or cod (optional, for extra depth)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 4 cups fish stock or good quality chicken stock
• ½ cup dry sherry or dark rum (Bermuda's secret!)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• ¼ - ½ teaspoon hot sauce (like Outerbridge's Original or Tabasco), or to taste
• ½ cup whole milk or heavy cream
• 2 tablespoons all-purpose flour (for thickening)
• 2 tablespoons unsalted butter (for roux)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)
• For the Potato Topping:
• 2 lbs russet or Yukon Gold potatoes, peeled and thinly sliced (about ⅛-inch thick)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

Directions

1. Prepare the Fish: If using fresh fish, gently poach the fish pieces in lightly salted water or a splash of fish stock for 3-5 minutes until just cooked through and opaque. Remove with a slotted spoon and set aside to cool slightly, then flake into large pieces. If using smoked fish, add it directly to the chowder base later.
2. Sauté Aromatics: In a large, oven-safe skillet or Dutch oven (that can hold about 12 cups), heat the olive oil over medium heat. Add the chopped onion, celery, and red bell pepper. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Build the Chowder Base: Stir in the diced tomatoes (with their juice), fish stock, sherry or rum, Worcestershire sauce, dried thyme, bay leaf, and hot sauce. Bring the mixture to a simmer, then reduce heat to low, cover, and let it gently simmer for 15-20 minutes to allow the flavors to meld.
4. Thicken the Sauce: While the chowder base simmers, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk or cream until smooth. Pour this mixture into the simmering chowder base, stirring constantly until the sauce thickens slightly. Remove the bay leaf.
5. Combine Fish: Gently fold in the flaked cooked fish (and smoked fish, if using) into the thickened chowder base. Taste and adjust seasoning with salt and pepper as needed. Pour the fish mixture into a 9x13 inch baking dish if not using an oven-safe skillet.
6. Prepare Potato Topping: Preheat your oven to 375°F (190°C). Arrange the thinly sliced potatoes over the fish mixture in an overlapping pattern, starting from the outside and working your way in, creating a beautiful "scale" effect. Drizzle the potatoes with olive oil and season generously with salt and pepper.
7. Bake the Pie: Bake for 30-35 minutes, or until the potato topping is golden brown and crispy, and the fish pie filling is bubbling around the edges.
8. Serve: Let the pie rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.