A Savory Holiday Dish With A Superfood Twist

by Stephanie Maida · November 27, 2019

    All anyone wants during the holidays is comfort food and peace on Earth - or, more recently, an Earth that's still around. Luckily, there's a delicious way to make all your Christmas wishes come true at once: Wild Alaska Pollock Fish Pie.

    A savory winter favorite hailing from the U.K., this fish pie has gotten a sustainable upgrade with the addition of Wild Alaska Pollock, the remarkable new superfood creating a buzz we haven't seen since the boom of kale (not-so-coincidentally, both foods have the same publicist). 

    The high-protein, low-calorie export from the waters of Alaska is now the most abundant certified-sustainable wild fish in the world. It's even being called the "fish of the future" thanks to its eco-friendly qualities, from catch 'til plate. Eating it basically means you're helping to save the planet. Baking it in a pie means you're saving the planet and the holiday dinner party. As a bonus, you can finally one-up that judgmental vegan sure to be at all of our tables at some point throughout the month.

    Scroll down for the festive superfish recipe courtesy of chef Alison Attenborough!


    3 leeks
    1/4 c butter
    1/2 c dry white wine or dry vermouth
    1 c frozen peas
    2 Tbsp flour
    2 c chicken stock
    4 (three-ounce) fillets Wild Alaska Pollock, cut into one-inch chunks
    1 sheet frozen puff pastry, thawed


    Preheat oven to 425°F. Slice the leeks in half the long way, and then slice into quarter- inch half-moons. Rinse the sliced leeks in cold water and drain to remove any silt. Melt two tablespoons butter in a sauté pan, and cook the leeks over medium heat until they become soft and fragrant, about seven minutes. Add white wine and bring to boil to burn off the alcohol. Remove from heat, add the peas, and set aside.

    Melt the remaining two tablespoons of butter in a saucepan or skillet. Stir in the flour and cook for two to three minutes. Slowly whisk in the chicken stock, stirring constantly until sauce thickens, about three minutes. Add the pea and leek mixture and Wild Alaska Pollock, and simmer for one minute.

    Spoon the mixture into a greased eight-inch casserole dish. Remove the pastry from freezer and gently unfold onto a floured work surface just enough to smooth out creases. The pastry may take a minute or two to soften. Roll the pastry gently so that it is large enough to fit over dish with some overhang. Drape the puff pastry sheet over the filling and crimp the edges under the side of the dish to create a seal. Cut two or more vents in the center of the crust.

    Set the casserole dish on a baking sheet and cook on center rack for 25 minutes, or until the pastry is golden brown.

    Et voila! The perfect plate to bring to any holiday potluck, with the added bonus of being supremely good for the environment.

    [Photos courtesy Alison Attenborough]