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Home -> Main Dishes -> Seafood
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 tbsp. vegetable oil 3 medium onions, peeled and thinly sliced 8 ounces mushrooms, thinly sliced 2 1/2 pounds sea bass or red snapper fillets, cut into thin strips 8 ounce can whole tomatoes with juices 1 tsp. crumbled dried thyme 1/2 tsp. Tabasco sauce 1/2 tsp. salt 1/4 tsp. pepper 2 1/2 pounds russet potatoes, peeled and quartered 1/3 cup heavy whipping cream 2 tbsp. butter, softened
Directions
Butter the inside of a 13x9 inch baking pan. Heat oil in a large skillet over medium heat. Add onions and cook until tender and golden brown, stirring frequently. Add mushrooms and cook about 5 minutes until slightly browned. Add fish and cook 1 minute. Add tomatoes with juices, thyme and Tabasco. Cook about 8 minutes until most of the liquid is evaporated. Stir in salt and pepper. Transfer the fish mixture to the prepared pan. Heat a large pot of water to a boil. Add potatoes and boil until tender. Drain potatoes and mash. Stir in cream and butter. Preheat oven to 350 degrees. Pipe or spoon the mashed potatoes over the fish mixture. Bake pie about 30 minutes until heated through. Broil the pie until the top is golden brown. Serve hot.
Serves 8.
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