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Alright, don’t linger, let’s course of action this fish and shrimp potpie formula with 20 substances which are absolutely easy to receive, and we have to process them at the very least through 9 ways. You should devote a while on this, so the resulting food could be perfect.
Composition Fish and Shrimp Potpie:
- Require 1/4 - onion, chopped
- Require 1/2 for carrot, chopped
- Get 1/2 stalk for celery, chopped
- Provide 1 - garlic clove, finely chopped
- Get 1 ear of corn
- Prepare 3 for little red potatoes, diced
- Make ready 1/4 cup of frozen peas
- You need 1 - tilapia fillet
- Need 1/2 dozen of shrimp, raw peeled and deviened
- Give 1 tbsp thyme
- Need 1 tbsp for olive oil
- Require salt and pepper
- Give 1/4 tsp of paprika
- You need 1/4 tsp for crushed red pepper
- Take 1/4 tsp of dried herbs mix
- Need White sauce
- Prepare 2 tbsp of butter
- Take 2 tbsp for flour
- Prepare 1 cup for milk
- Give of salt and pepper
Fish and Shrimp Potpie start cooking:
- Chop up your carrot, celery, onion, garlic, and potatoes.
- Cook your ear of corn in boiling water with a bit of butter. Remove and let cool when cooked and reserve the water. When cool, slice corn off the cob.
- Cook the potatoes in the same water until slightly tender, not completely cooked through. Remove and reserve the water.
- Make your sauce. Add the butter to the sauce pan on med-low and cook until melted. Add the flour and stir continuously until a paste forms. Slowly add the milk in portions at a time making sure to whisk out any clumps. Continue to stir until smooth and milk is just about at a boil. It should be thickened up a bit by now. Salt and pepper to taste. (note: if doubling the recipe, keep the butter and flour ratio 1:1 and add about a cup and a half of milk. Add more as needed). This is a great classic white sauce that can be used in any number of ways.
- In a saute pan, heat up olive oil and cook the onion, celery, and carrots. When onion is translucent, add in the garlic and thyme and cook another minute or so.
- Add the tilapia fillet to the mix and cook for a couple minutes on each side. It should be at med-low heat so it's not fully or overcooked.
- Add the shrimp to the mix and cook a couple minutes on each side until slightly pink.
- Now add the corn, potatoes, peas, sauce, dried herbs, paprika, crushed red pepper, and salt and pepper to taste. Give everything a good mix. This fish should start flaking into chunks which is great!
- Partially cover and simmer together for about 10 minutes, stirring frequently making sure nothing sticks to the bottom. You may need to add some of the corn/potato broth to thin it out a bit. You want it to be thin enough so it's not sticking and is slightly bubbly, but not too thin so that it looses it's stew-like texture. If you can't resist a good biscuit on the side, go for it! So tasty it doesn't even need it though. :)
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