Recipes > Seafood > Fish (General) > Pea Shore Pie

Pea Shore Pie


  • fish
  • tomatoes
  • potatoes
  • salt
  • pepper
  • green peppers
  • 2 cups of thick cream sauce
  • 1/2 dozen clams
  • 1 cup of cooked peas
  • 1 teaspoon of paprika
  • 2 tablespoons of finely chopped parsley


Grease a deep pudding pan well. Cut any variety of fish desired into pieces weighing about two ounces. Free from bones and skin and then roll in flour and place a layer of fish, then a layer of thinly sliced tomatoes, a layer of thinly sliced potatoes and then a layer of prepared fish. Season each layer with salt, pepper and finely chopped green peppers. Pour over it thick cream sauce with clams, peas, 2 teaspoons of salt, paprika, and parsley. Cover with a crust rolled one-half inch thick. Bake in a moderate oven for one and one-quarter hours. Brush the pastry with milk and as soon as it browns lightly cover with a pie plate to prevent taking on too deep a color.


Mrs. Wilson's Cook Book (1920).


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