Roberta Muir of Be Inspired Food-Wine-Travel advocates for using raw fish in seafood pot pies to enhance flavor without the risk of overcooking. Traditional fish pie usually involves milk-poaching fish, but Muir suggests that the moisture in the filling keeps the fish juicy while it bakes. This method simplifies preparation and adds a richer taste to the dish. Fish pie is versatile and can incorporate various vegetables and flavorings for a hearty, customizable meal ideal for serving guests.
As the filling for a fish pie is generally quite moist, the fish tends to stay juicy regardless of cooking time. By the time the pastry is crisp and golden it will be cooked.
Fish pie is the ultimate elevated comfort fare with complex flavor structure and compelling textural interplay. It's an easy way to serve a crowd, not to mention wildly customizable.
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