East Coast Fisherman's Pie | Adelphia Seafood, Pennsylvania
Place potatoes in large saucepan & add cold water to just cover.
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Cooking tools:
- Saucepan
- Paring knife
- Colander
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring spoon
- Measuring cup
- Baking dish
- Baking sheet
- Spatula
- Spoon
- Fork
- Oven
- Stove
- Potato masher
- Kitchen timer
- Pot
Ingredients
- 2 pounds russet potatoes (peeled & cut into 1-inch chunks)
- 1 tbsp table salt (for cooking potatoes)
- 3 tbsp unsalted butter (cut into 3 pieces)
- ⅓ cup heavy cream
- 1 large egg yolk
- 12 oz Jumbo Shrimp (16 to 20 per pound) (peeled, deveined, tails removed & cut in half crosswise)
- ¾ tsp table salt (divided)
- ⅛ tsp baking soda
- 4 tbsp unsalted butter (divided)
- 1 leek (white & light green parts only, halved lengthwise, sliced thin & washed thoroughly)
- 1 tsp fresh thyme (minced)
- ⅓ cup dry white wine or dry vermouth
- 3 tbsp all-purpose flour
- 2 8oz bottles clam juice
- ⅔ cup heavy cream
- ¼ tsp pepper
- 1 pound Cod fillets (skinless, cut into ½ inch pieces)
- 4 oz cold-smoked Salmon (cut into ½ inch pieces)
- ½ cup fresh parsley leaves (minced)
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