Title: Fish Pie
Categories: La times, Latimes1
Yield: 6 servings

=== FISH ===
1 c Chopped onion; plus
2 sl Onion
2 1/2 ts Peppercorns
1 Bay leaf
2 ts Salt
1 1/2 lb White fish fillets such as
-halibut;
Sea bass or swordfish
1 c Diced cooked carrots
2 Hard-boiled eggs; sliced
1/4 c Shortening; plus extra
2 tb Chopped green bell pepper
1/4 c Flour
1 c Milk
2 tb Lemon juice
2 ts Worcestershire sauce
=== BRAN PASTRY TOP CRUST
-===
1/4 c Whole wheat bran
1 1/2 c Flour
1 ts Salt
1/2 c Shortening
1/4 c Cold water
1 tb Chopped parsley

FISH: Bring 1 inch water, onion slices, peppercorns, bay leaf and 1
teaspoon salt to boil in skillet. Add fish and simmer until fish flakes
when pricked with fork, about 20 minutes. Drain fish, discarding everything
but fish and 1 cup cooking liquid. Arrange fish, carrots and eggs in
greased 2 1/2-quart casserole. Heat shortening in saucepan and cook bell
pepper and remaining 1 cup chopped onions over low heat about 10 minutes.
Stir in flour, milk and reserved cooking liquid. Cook, stirring constantly,
until thick, about 5 minutes. Add lemon juice, Worcestershire sauce and
remaining 1 teaspoon salt. Pour over ingredients in casserole. BRAN PASTRY
TOP CRUST: Combine bran, flour and salt. Cut in shortening with two knives
or in food processor until consistency of coarse crumbs. Add water, a
little at a time, until dough holds together. Roll out on lightly floured
board about 1/8-inch thick. Sprinkle parsley over pastry and roll into
crust. Arrange over fish mixture in casserole, cut steam slits and flute
edges. Bake at 450 degrees until browned, about 30 minutes. Yields 6
servings.

Each serving: 546 calories; 1,311 mg sodium; 128 mg cholesterol; 34 grams
fat; 35 grams carbohydrates; 25 grams protein; 0.85 gram fiber

Recipe Source: Los Angeles Times - 01-13-1999 Recipe originally appeared in
The Los Angeles Times Home Magazine on Oct. 19, 1947

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

Converted by MM_Buster v2.0l.