Layered Fish and Potato Pie with Saffron Leeks
Indulge in the ultimate comfort food with this Layered Fish and Potato Pie with Saffron Leeks—a hearty, flavor-packed dish that's as beautiful as it is delicious. This recipe combines tender, flaky white fish, creamy saffron-infused leeks, and golden layers of buttery potatoes for a show-stopping dinner centerpiece. The leeks are gently sautéed with garlic, saffron, and cream to create a luxurious sauce, while a dusting of Parmesan cheese forms a crisp, golden topping. Perfect for cozy family meals or entertaining guests, this elegant take on a classic fish pie is spiced up with zesty hints of lemon and fresh parsley for a refreshing finish. Ready in just over an hour, this versatile dish is a must-try for seafood lovers seeking a comforting yet refined meal.
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Recipe Information
Ingredients
- 800 grams Potatoes
- 500 grams Cod or white fish fillets
- 2 large Leeks
- 200 milliliters Heavy cream
- 150 milliliters Milk
- 60 grams Butter
- 0.25 teaspoons Saffron threads
- 50 grams Grated Parmesan cheese
- 1 small Garlic clove
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch pie dish or similar-sized baking dish with a little butter or olive oil.
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Rinse them under cold water and pat dry with a clean kitchen towel.
Bring a large pot of salted water to a boil. Add the potato slices and parboil for 5-7 minutes until they are just tender but not fully cooked. Drain and set aside.
Rinse the fish fillets and pat them dry with paper towels. Season both sides with a pinch of salt and pepper and set aside.
Slice the leeks in half lengthwise, then cut them into thin half-moons. Rinse thoroughly under cold water to remove any grit and pat dry.
In a large skillet, melt 30 grams of butter over medium heat. Add the olive oil, sliced leeks, and minced garlic. Cook, stirring occasionally, until the leeks are softened, about 5 minutes.
Add the saffron threads, milk, and heavy cream to the skillet with the leeks. Stir well and let it simmer gently for 3-4 minutes. Season the mixture with salt and pepper to taste.
Spoon a thin layer of the leek mixture into the prepared pie dish. Arrange a layer of parboiled potato slices on top, followed by a layer of fish fillets. Repeat the layers, ending with a layer of potatoes.
Pour the remaining leek and cream mixture evenly over the layers in the dish. Sprinkle the top with grated Parmesan cheese.
Dot the remaining 30 grams of butter over the top of the pie. Cover the dish loosely with aluminum foil to prevent excessive browning.
Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the pie is bubbling around the edges.
Sprinkle with fresh parsley and lemon zest before serving. Let the pie rest for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
3113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.3 g | 218% | |
| Saturated Fat | 85.2 g | 426% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 4151 mg | 180% | |
| Total Carbohydrate | 222.2 g | 81% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 29.2 g | ||
| Protein | 168.3 g | 337% | |
| Vitamin D | 31.4 mcg | 157% | |
| Calcium | 1205 mg | 93% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 7005 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
