Caribbean Fisherman's Pie with Idaho® Potatoes Crust
Ingredients:
- 3 large Idaho® potatoes, peeled
- 3 tablespoons butter
- ½ cup milk
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 1 cup bell pepper, diced
- 2 cups tomatoes, diced
- 1 tablespoon garlic, minced
- ½ teaspoon oregano, ground
- ½ tablespoon tomato paste
- 2 teaspoons all-purpose flour
- 2 pounds boneless cod filets
- salt and pepper to taste
Directions:
- Boil potatoes in salted water until tender.
- Mash them in butter, and milk.
- Use an electric mixer to blend mash potatoes until silky and smooth.
- Season mash potatoes with salt and pepper to taste.
- Leave mashed potatoes aside.
- Heat olive oil in a large skillet, over medium high heat, and cook onions, and peppers until translucent.
- Add garlic, diced tomatoes, and tomato paste. Keep cooking until tomatoes release its natural juices.
- Season with oregano and add salt and pepper to taste.
- Once tomatoes have cooked down and release its natural juices, about 15-20 minutes, sprinkle flour and stir for about a minute to thicken the sauce.
- Turn heat off and keep tomato mixture to the side.
- Preheat oven to 375 degrees F.
- Season code filets with salt and pepper to taste.
- Place cod fillets in the bottom of a casserole dish big enough to hold a single layer of the fish.
- Pour tomato mixture over the fish layer and spread it evenly.
- Top with mash potato, as the final layer, and spread it evenly.
- Place dish in the oven over a baking sheet to catch any spills.
- Bake for 40 minutes.
- Let stand for 15 minutes before serving.
