Fish Pie is easy to prepare, and to achieve a good result, it’s important to use fresh and high-quality fish. If you’re in a hurry or couldn’t find good quality fish, you can buy the frozen risotto mix at the supermarket, it will be very quick as you won’t have to clean the fish, since it’s already cleaned and shelled. To achieve a creamy and flavorful fish lasagna, I recommend using a bechamel sauce without milk, suitable for fish preparations, follow my recipe here. Here in the Venetian area, Venetian fish pie is a staple and is also widely used in fish restaurants in Venice and Chioggia. Of course, everyone has their own secrets and family recipes passed down for generations. Now, let’s see how to make the fish pie and if you make it, let me know. Barbara
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to prepare the Fish Pie
- 9 oz Lasagna sheets
- Velvety Bechamel Sauce
- 1.1 lbs Mixed seafood (squid, cuttlefish, cod, shrimp)
- 1.1 lbs Clams and Mussels
- 9 oz Cherry tomatoes
- to taste Parsley
- 1 clove Garlic
- 1 pinch Salt
- 1 pinch Pepper
- to taste Extra virgin olive oil
Preparation
Let’s start preparing the Fish Pie, prepare the bechamel sauce without milk, ideal for fish-based dishes. You can find the recipe HERE.
Clean the mixed seafood you bought, a mix of squid, cuttlefish, shrimp, and cod. Cut it into small pieces. Wash the mussels and let the clams soak in slightly salted water for about 1 hour to remove any possible sand. Wash the cherry tomatoes and cut them in half.
Wash the parsley and chop it finely. Clean the garlic and cut it in half, put it in a pan with 4 tablespoons of extra virgin olive oil, let it brown for a couple of minutes, then add the mussels and clams, cover with a lid, and cook for a couple of minutes after they open. Remove the shells from the mussels and clams and place them on a plate, along with a few tablespoons of well-filtered cooking liquid.
Put the chopped half clove of garlic in a pan and add the chopped mixed seafood and cherry tomatoes, cook for about ten minutes, then add the shelled mussels and clams along with their cooking liquid, season with salt and pepper, and add the chopped parsley, letting the liquid reduce.
Now add the milk-free bechamel sauce to the cooked seafood, mix everything to obtain a homogeneous mixture
Now arrange the lasagna sheets on the baking tray, a layer of fish and bechamel, and cover with more lasagna sheets. Continue until you have 3 layers, the last one should be fish. Preheat the static oven to 356°F (180°C), and when it’s hot
bake the Fish Pie and cook for 20 minutes. Serve hot
