Filo Fish Pie

I eat a lot of fish. In fact, we belong to community supported fishery. It’s great and there’s often a quite a bit left over. I developed this recipe during our winter share, when we had a good amount of excess each week and I wanted to create a decadent and flavorful dish with the leftover cooked fish. For some reason, when I think decadent, I always think flaky.

Briny and sharp, feta adds satisfying tang to white fish. Flaky filo makes this dish reminiscent of burek (though not nearly as rich and fantastic – it’ll be a mighty day when I have the chops to pull off burek).

Filo Fish Pie – serves 4 – 6

1.5 lb cooked (poached or baked) cod, haddock, pollock or another round white fish
1/2 lb filo dough (about 20 sheets)
6 – 8 ounces feta cheese, diced
1/3 C olive oil

If starting with fresh fish as opposed to leftover, begin by baking or oven-poaching the fish at 400 degrees for 15 minutes. If poaching, I recommend using a combination of 1/2 C white wine and 1/2 C fish stock.

Remove any skin or pin bones from the fish.

Brushing each layer of filo dough with olive oil as you go, layer10 sheets (or half of a 1/2 lb. package) into baking dish Depending on the size, the sheets may need to be folded or overlapped to line the dish. It’s not a huge deal if it’s not perfect. Despite how delicate filo is, it’s also forgiving in the end result.

Place chunks of the fish in the filo-lined dish. Top with diced feta.

Layer the rest of the filo over the the top of the pie, brushing each layer as before. Fold the edges up over the sides to seal.

Bake 25 minutes at 350 until golden brown.

Ingredient origins: Cod – Coastal New England; White wine – California; Feta – Maine; Filo – New Jersey; Olive oil – Italy

Northern Shrimp Newburg

Madeira loves Crustaceans. Oh yes. They go way back. Madeira is what brings that aromatic sweetness to Lobster bisque and Lobster Newburg.

This dish is inspired by Lobster Newburg. We used 5 lbs of freshly caught Northern Shrimp from our fish share. Feel free to substitute the shrimp for lobster, but the little red guys work just as well and have a more tender texture to boot.

Northern Shrimp Newburg – serves 4 – 6

2 shallots, diced
2 T butter
1/2 C Madeira wine
4 – 5 C Northern Shrimp, peeled with heads and tails removed
2 T flour
3/4 C light cream
salt

Melt butter over medium heat in a sauté pan or deep skillet. Add shallots and soften, about 3 minutes. Stir in Madeira, increase heat to medium high and add shrimp. Sauté for about 5 minutes.

Remove from heat and, using a ladle, transfer liquid to a 2 quart saucepan. Simmer over medium high heat to reduce, about 10 minutes.

Reduce heat to medium-low. Whisk in flour one tablespoon at a time and cook 2 minutes, stirring constantly. Stir in cream and whisk until well incorporated.

Combine sauce with shrimp, gently stirring to incorporate any additional liquid. Season to taste.

Serve piping hot over egg noodles, rice or with a good crusty French bread.

Ingredient origins: (Oh, farmers markets, how I miss thee!) Shallots – California, Butter – Maine; Madiera wine – California; Northern Shrimp – the waters just outside our door; Flour – Vermont; Light Cream – Massachusetts