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Frenchy's Fish Pie Recipe

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This recipe for Frenchy's Fish Pie, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Francis Comeaux


1 pound fish, deboned
1 Tablespoon Cajun seasoning
3/4 cup of onion, chopped
3/4 cup bell peppers, chopped
3/4 cup celery, chopped
1/2 cup butter or margarine
1/2 teaspoon crab boil
1 can cream of celery soup
4 Tablespoons tomato sauce
1/4 cup parsley, chopped
1/2 cup Italian Bread Crumbs
1 teaspoon salt
1/4 teaspoon black pepper
1 egg, beaten
3/4 cup milk
Two 9 inch pie crusts

Preheat oven to 400. Boil fish for 10 minutes in crab boil and set aside. Saute onions, bell peppers, and celery in the butter until clear or soft. Add cream of celery, tomato sauce, parsley, and mashed deboned fish. Cook on low heat for 10 minutes. Remove from heat. In a small bowl mix together bread crumbs, salt, pepper and egg, mix well. Add milk to bread mixture and mix well again. Combine all ingredients and pour into a 9 inch pie shell. Cover with second pie crust, seal edges well and cut 4, one inch slits in top of pie for ventilation. Place pie on a baking sheet or pan and bake at 400 for 40 to 50 minutes.




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