Fish scraps pie!

Sea Forager CSF member Clare Corthell makes a simple cast iron fish pie with leftover halibut scraps. “We live in alaska in the summers, and we ask the sport fish processors for halibut frames and boil them up, separate the meat (often lots left even from pros, just much stuff in those halibut heads) and use the broth together with it to make phô. Unreal. Our other favorite is fish pie made with hot water crust pastry and any fresh veg from our garden. 

The pie is roughly

• hot water crust pastry (we use a deep cast iron pot)

• par cooked in stock with bay leaves: carrots, onions, zucchini, potatoes, leeks, and whatever other veg

• parsley, thyme, butter

• mix all together with halibut scraps and put a pastry lid on it

Combine and bake at 375F until… it’s done? Basically the best pot pie in the world!”