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Rick Stein Fish Pie with Panko Breadcrumbs

Rick Stein Fish Pie with Panko Breadcrumbs
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A creamy, hearty fish pie featuring tender cod, smoked haddock, and succulent shrimp in a velvety béchamel sauce, topped with a golden, crispy panko crust. The contrasting textures of the silky filling and crunchy breadcrumbs make every bite a delight.

Ingredients

Scale
  • 1 lb (450g) cod fillet, skin removed, cut into 1.5-inch chunks
  • 8 oz (225g) smoked haddock fillet, skin removed, cut into 1.5-inch chunks
  • 6 oz (170g) raw shrimp (31–40 count), peeled and deveined
  • 4 tbsp (56g) unsalted butter, divided
  • 1/3 cup (75g) all-purpose flour
  • 2 cups (480ml) whole milk, warmed
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) dry white wine (e.g., Sauvignon Blanc)
  • 1 small onion, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced (about 1 tsp)
  • 1 bay leaf
  • 1/2 tsp fine sea salt, plus more for seasoning fish
  • 1/4 tsp freshly ground white pepper, plus more for seasoning fish
  • 1/4 tsp freshly grated nutmeg
  • 2 tbsp (6g) fresh flat-leaf parsley, chopped
  • 1 large egg yolk, lightly beaten
  • 1 cup (60g) panko breadcrumbs
  • 2 tbsp (30g) grated Parmesan cheese
  • 1 tbsp (15ml) olive oil

Instructions

  1. Preheat oven to 375°F / 190°C with a rack in the center. Lightly butter a 2-quart (2-liter) baking dish and set aside.
  2. Season the cod, smoked haddock, and shrimp with a pinch of fine sea salt and white pepper. Set aside while you make the sauce – this allows the fish to come to a slightly cooler temperature, ensuring even cooking.
  3. In a large saucepan over medium heat, melt 3 tablespoons (42g) of the unsalted butter. Once the butter foams and stops sizzling (about 30 seconds), add the finely diced onion. Cook, stirring occasionally, until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Sprinkle the flour over the onion mixture and stir constantly with a wooden spoon for 1-2 minutes, until the paste turns a pale blonde color. This cooking removes the raw flour taste.
  5. Slowly pour in the warm milk in a steady stream while whisking vigorously to prevent lumps. Then add the heavy cream and dry white wine, whisking until smooth. Drop in the bay leaf.
  6. Bring the sauce to a gentle simmer over medium heat, whisking constantly, until it thickens enough to coat the back of a spoon, about 4-5 minutes. Remove from heat. Whisk in 1/2 teaspoon fine sea salt, 1/4 teaspoon white pepper, and the freshly grated nutmeg. Discard the bay leaf. Let the sauce cool for 5 minutes.
  7. After 5 minutes, whisk the beaten egg yolk into the sauce until fully incorporated. Then stir in the chopped parsley. The egg yolk enriches the sauce and gives it a silky texture.
  8. Arrange the seasoned cod, smoked haddock, and shrimp in the prepared baking dish in an even layer. Pour the sauce over the fish, gently pressing down so the fish is mostly submerged. Do not stir vigorously – you want to keep the chunks intact.
  9. In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and olive oil. Toss with a fork until the breadcrumbs are evenly moistened. Sprinkle the panko mixture evenly over the top of the pie.
  10. Melt the remaining 1 tablespoon (14g) unsalted butter in a small dish or in the microwave (10 seconds at a time). Drizzle the melted butter over the panko topping – this ensures a deep golden, crisp crust.
  11. Place the baking dish on a rimmed baking sheet to catch any drips. Bake in the preheated oven for 30-35 minutes, until the filling is bubbling around the edges and the topping is deep golden brown and crisp. The fish should be opaque and flake easily with a fork; the internal temperature of the thickest piece should reach 145°F / 63°C.
  12. Remove from the oven and let rest on a wire rack for 8-10 minutes before serving. This allows the sauce to set slightly so the pie holds its shape when served. Spoon portions onto warm plates, ensuring each gets some topping and sauce. Serve with steamed green beans or a crisp green salad.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing: Assemble the pie completely but do not bake. Cover tightly and freeze for up to 2 months. Bake from frozen: add 15-20 minutes to the bake time, covering with foil if the top browns too quickly. Reheat individual portions in a 350°F / 177°C oven for 15-20 minutes, or until the filling is hot and the top re-crisps; avoid microwaving as it will soften the panko crust.

Nutrition

Keywords: fish pie, panko fish pie, British fish pie, creamy fish pie, cod and haddock pie, seafood pie, panko crust, weeknight dinner, comfort food, Rick Stein, shrimp pie

Find it online: https://britishrecipes.uk/rick-stein-fish-pie-with-panko-breadcrumbs/