Name: Fish Pie With Potatoes, Leeks, Zucchini, and Tomatoes
Yield: 6 Servings
Ingredients: 1½ pounds russet potatoes (about 3 medium), peeled, cut into 2” pieces; Kosher salt; 3 tablespoons unsalted butter, divided, plus 3 tablespoons melted; 1 leek, white and pale-green parts only, thinly sliced into rounds; Freshly ground black pepper; ¾ cup heavy cream, divided; 1 medium zucchini, grated; 1 garlic clove, finely chopped; ⅓ cup brandy; ¾ cup canned crushed tomatoes; ½ pound skinless firm white fish fillets (such as cod, haddock, or halibut); ½ pound skinless salmon or arctic char fillets; 4 ounces medium shrimp, peeled, deveined, halved lengthwise; 2 ounces smoked trout, flaked; 1 tablespoon chopped fresh dill

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Gentl & Hyers

Like a fish shepherd’s pie; the zucchini helps thicken the filling, but disappears in the sauce.

Recipe notes