This dish is inspired by my first trip to New Zealand. I was exhausted from the extensive traveling and my mother-in-law put a hot fish pie in front of me and at that moment it was absolutely the most comforting thing I had ever tasted. My version is like a creamy fish chowder topped with cheddar biscuits. I have brought this to friends' houses before, uncooked, and 35 minutes later it is ready, and the house smells amazing! If the friend lives around the corner, it travels very easily already cooked. —Dan Carberg
Fresh white fish (haddock or cod)
Whole milk (warmed)
Old bay seasoning
Store bought biscuit mix
Sharp cheddar cheese, shredded or grated
Melted unsalted butter
Dry white wine
In This Recipe
Dry fish with paper towel and cut into pieces, about 1 inch in diameter. Butter a 12x9 baking dish and divide fish evenly. Set aside.
In a large sauce pan make a roux by melting the butter over medium heat, then whisking in the flour and cooking for 1 minute.
Preheat oven to 375 degrees. Heat the milk in a microwave-safe bowl for 3 minutes. Add to the roux and whisk until the mixture has thickened, approximately 8-10 minutes, longer if needed. Add frozen peas, onion powder, old bay, salt, pepper, white wine, and cook for two more minutes, then pour over fish.
Make the biscuits according to the package instructions by adding the water and cheddar cheese. Form into 15 biscuits and place on top of the fish mixture in three rows of five biscuits.
Brush biscuits with melted butter and bake uncovered for 35 minutes or until the sauce is bubbling around the edges and the biscuits have browned.