There’s something uniquely satisfying about donning your kitchen mitts in order to pull out a casserole dish from the oven, steaming hot and fragrant, for an expectant table of diners, even if the only diner is you — after all, pies and casseroles make for amazing leftovers. Wild Alaska pollock, a mild, meaty and abundant catch, is an ideal protein to use in these one-dish wonders, cooking up fast for healthy and filling meals any night of the week.
From easy to extravagant, this roundup of wild Alaska pollock pies and casseroles will have comfort food on your rotation for the weeks to come.
Pollock, Spot Prawn and Weathervane Scallop Pie
Technically, this fish pie recipe was developed by Melissa Clark as the festive pièce de résistance for “the Feast of the Seven Fishes,” but it’s too good to have only once a year — and you really don’t need seven fishes to make it work for lesser occasions. Wild Alaska pollock is the perfect star of the dish; in fact, Clark gives this species a shoutout in this recipe, calling it “lovely and sustainable.” No argument from us here! And if you’ve got our weathervane scallops and spot prawns on hand for this dish, all the merrier.
8-Ingredient Wild Alaska Pollock Pie
This streamlined version of a wild Alaska pollock fish pie from Chef Alison Attenborough will save you from a grocery store run — the recipe requires only 8 ingredients, as opposed to Melissa Clark’s 20 ingredient list. Topped with puff pastry, the pie will keep your household happily fed on any given night of the week while still being gorgeous enough to impress all your Instagram followers.
British Fish Pie
If you’re not the type of home cook that has puff pastry on hand, you can still make a fantastic fish pie. Just top it with mashed potatoes, Brit-style. This BBC Good Food recipe calls for both pollock and prawns, but feel free to use whatever catch you have in your kitchen. Note: Where the ingredient list calls for “floury potatoes,” we suggest you use russets.
Spinach and Gnocchi Gratin with Pollock
This recipe from the Food Network UK has some Britishisms, but it’s easily adapted to an American kitchen — simply convert the metric measurements to cups. Also, ignore any mention of “griddling.” Instead, you simply want to cook the gratin in a preheated 375 degree F oven for 12 to 15 minutes, or until the pollock is cooked through.
Mediterranean-Inspired Bake with Wild Alaska Pollock
This gluten-free dish is not your traditional casserole. Rather than relying upon heavy cream and other buttery things to build layers of mouthwatering flavor, The Forked Spoon’s recipe integrates classic Mediterranean ingredients — artichoke hearts, tomatoes, olives, capers — to pull together a one-dish casserole. And you’ll still get your cheese fix: the casserole is garnished with a handful of feta.
Leftover Fish Stick Casserole
First of all, we highly suggest making fish sticks or nuggets at home with our wild Alaskan pollock; they are going to be infinitely better than any premade, frozen product you can buy at the grocery store. Make plenty, and then use the leftovers for this fish stick and potato casserole from Rachel Ray Magazine. And just in case you were wondering, you don’t need to be a kid to enjoy this recipe: comfort food is an all-ages category.
Wild Alaska Pollock Gratin
This recipe for a fish gratin from The Telegraph is creamy, bubbling indulgence topped with a crispy pangrattato. As the recipe suggests, you can enjoy the dish as is or change it up by adding in other components: a layer of sauteed wild mushrooms on the bottom of the pan, flavor it with a different combination of herbs, a handful of cherry tomatoes.
