Rating: 4.5 stars
382 Ratings
  • 5 star values: 291
  • 4 star values: 23
  • 3 star values: 20
  • 2 star values: 17
  • 1 star values: 31

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Credit: Hans Gissinger

Recipe Summary

total:
55 mins
hands-on:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375° F. Heat 2 tablespoons of the oil in a large pot over medium heat. Add the onion, carrots, parsnips, celery, and ½ teaspoon salt and cook, stirring occasionally, until tender, 15 to 18 minutes. Sprinkle with the flour and cook, stirring, for 1 minute (do not let darken). Add the wine and simmer until nearly evaporated.

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  • Add the cream, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Remove from heat, stir in the parsley, and transfer to an 8-inch square baking dish.

  • Meanwhile, place the potatoes in a medium saucepan and add enough cold water to cover. Bring to a boil and add 1 teaspoon salt. Reduce heat and simmer until tender, 15 to 18 minutes. Reserve ¾ cup of the cooking water, drain the potatoes, and return them to the pot. Add ¼ cup of the remaining oil, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ cup of the reserved cooking water and mash (adding more cooking water, if necessary) until smooth.

  • Nestle the fish and shrimp in the vegetable mixture and top with the potato mixture.

  • In a small bowl, combine the bread crumbs and the remaining 1 tablespoon of oil and sprinkle over the potatoes. Place the dish on a rimmed baking sheet and bake until golden brown, 20 to 25 minutes.

Nutrition Facts

789 calories; fat 49g; saturated fat 18g; cholesterol 210mg; sodium 560mg; protein 36g; carbohydrates 53g; sugars 8g; fiber 8g; iron 4mg; calcium 160mg.
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