This dish was inspired by a recipe we found in Stephanie Izard’s ‘Gather & Graze’ cookbook. Hers calls for squash blossoms for the casings; however, not being able to find any we swapped them out for jalapeños.
I had never tried fish pie until making this one after it was recommended by a colleague of mine from the UK. The fluffy potato crust and smoky flavor of the haddock really stood out in this dish. Having eaten it three days in a row now for lunch, you can say I’m a fan of the fish pie.
Making the stock for this dish was way more fun than I had expected (relaxing, too). I just tossed some of my favorite vegetables and herbs together in a pot and stepped away, letting the boiling water extract all the wonderful flavors as I prepared the other ingredients. It was a nice change of pace from flying around the kitchen trying to cook 10 things at once!