Rockfish Pot Pie

Warm, flaky, and brimming with local flavor, this easy recipe for a rockfish pot pie transforms local rockfish into the ultimate comfort food. The mild white fish pairs perfectly with classic vegetables in a rich sauce, all topped with golden puff pastry.

The cream sherry adds a subtle depth that complements the rockfish beautifully, while the buttery puff pastry creates that irresistible golden crust we all crave. Simple enough for weeknights but impressive enough for guests!

Whole Canary Rockfish cradled in the hands of a fisherman vendor at the Fishermen’s Market of North County. Photo by Oriana Poindexter

Equipment

• Pie tin or baking dish

• Medium-sized pot

• Pastry brush

Ingredients

Filling:

• 1 lb rockfish fillet, skin-off, cubed

• 1 tablespoon butter

• ½ cup chopped onion

• ⅓ cup chopped celery

• ⅓ cup diced carrots

• ⅓ cup diced potatoes

• ⅓ cup frozen peas

• 2 tablespoons cream sherry

• 1 tablespoon flour

• 2 sprigs fresh thyme, chopped

• 1 pinch of paprika

• ½ cup fish stock (or other stock as available)

• Salt and pepper to taste

Crust:

• 1 package frozen puff pastry, thawed

• 1 egg, beaten (for egg wash)

Perfectly cooked rockfish pot pie. Photo by Jake Stein

In progress. Mixing the fish and filling contents just before baking prevents any overcooking of the fish. Photo by Jake Stein

How to Prepare:

1. Set out frozen puff pastry to thaw according to package directions.

2. Melt butter in a medium-sized pot over medium heat. When sizzling, add onion and celery. Cook for 3 minutes, stirring occasionally.

3. Sprinkle flour over the vegetables and stir continuously for 1 minute to cook.

4. Add carrots, potatoes, cream sherry, thyme, and paprika to the pot. Stir to combine.

5. Pour in fish stock, cover with lid, and reduce heat to simmer for 10 minutes or until vegetables are just tender.

6. Remove from heat. Stir in frozen peas. Season with salt and pepper to taste.

7. Preheat oven to 400°F. Grease your pie tin or baking dish.

8. Flip the pie tin upside-down on the thawed puff pastry. Trace and cut around it to create a lid for your pot pie. Cut a small "X" in the center to allow steam to escape while baking.

9. Add rockfish cubes to the filling mixture, gently folding in the fish to evenly combine it, then transfer the filling mixture to the greased pie tin. Place the pastry lid on top and gently press the edges to seal.*

10. Beat the egg and brush it over the pastry surface for a golden finish.

11. Place in the preheated oven and bake for 15-20 minutes, until the pastry is puffed and golden brown. Allow to cool slightly before serving.

*Note: Adding the fish last minute keeps it from overcooking during baking. After 15-20 minutes in the oven, your fish will be fully cooked.