Name: Mixed Fish Pie
Ingredients: various fish (gurnets, tomlins, thornback, plaice, shad); water; seasoning (to taste); pie crust

Mixed Fish Pie

Ingredients

various fish (gurnets, tomlins, thornback, plaice, shad)
water
seasoning (to taste)
pie crust

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the fish

Boil the fish in water for 15 minutes.
Remove the fish and let it cool.
Debone the fish and set the bones aside.
Return the bones to the water and simmer for additional flavor.
Season the fish flesh to taste.

Assemble and bake

Fill a pie crust with the seasoned fish.
Cover with another pie crust and seal the edges.
Bake in a 350°F (175°C) oven until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Various fish: Provides the main filling, with flesh that becomes flaky and tender when cooked.
Pie crust: Encloses the filling and browns in the oven to form the golden outer case.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.