Alaskan Fish Casserole with Buttery Almond Crunch
September 8th, 2023A Retro Baked Dish of Fish and Canned Soup
Inspired by a recipe from my grandmother’s collection, this fish casserole — or hotdish, depending on where you live in the country — is the ultimate comfort food. The tender pieces of white fish, creamy rice, crunchy celery, and buttery bread & almond topping will leave you satisfied, and nostalgic for the homemade family meals of your childhood. Serve it with a green salad or steamed vegetables for a balanced weeknight dinner, or bring it to a neighbor or friend who could use a hug in the form of a meal.
You can make this pie with any variety of mild white fish, like Wild Alaska Pollock, Pacific cod, Pacific halibut, or lingcod. Alternately, try using pre-seasoned Wild Alaska Pollock Quick Cuts with Dockside Blend and skip Step 2 of the recipe, since the fish is already seasoned for you.
Be sure to put the rice on first, so that you can prep the rest of the ingredients while it’s cooking. Once it’s in the oven, sit back, relax and let the aromas whet your appetite.
About Chef Alexandra: Alexandra Albrecht has been working as a personal chef in New York City and Long Island for over 10 years. Whether she’s cooking for clients, teaching cooking classes or preparing dinner for her family of three, she centers her ethics of sourcing the finest seasonal ingredients to ensure delicious, balanced and nutrient-dense meals. She is also a professional dancer and therefore has a deep personal understanding of how proper nutrition fuels a healthy, active lifestyle.
Fish Casserole with Buttery Almond Topping
By Wild Alaskan Company
If making this casserole with pre-seasoned Wild Alaska Pollock Quick Cuts with Dockside Blend, you can skip Step 2 of the recipe and omit the onion powder and celery seed from the ingredient list. The Wild Alaska Pollock Quick Cuts with Dockside Blend are already seasoned for you, so they don't need additional spice, salt, or pepper.
Prep time
15 minutes
Cook Time
50 minutes
Total time
75 minutes
Yield
6 servings
Ingredients
- 3 (6 oz.) portions Pacific cod, Pacific halibut, lingcod, or Wild Alaska Pollock, cubed
- 1 teaspoon onion powder
- ½ teaspoon celery seed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅔ cup mayonnaise
- 1 can cream of mushroom or celery soup
- 1 cup white rice, cooked
- 1 cup chopped celery
- 2 teaspoons onion, minced
- ½ cup butter (1 stick)
- 3 slices white bread, cubed
- ½ cup almonds, chopped
- ½ cup parsley leaves, roughly chopped
Instructions
1. Preheat oven to 300F.
2. Combine onion powder, celery seed, salt, and pepper in a medium mixing bowl. Add fish, toss to coat with spices, and set aside. NOTE: if using pre-seasoned Wild Alaska Pollock Quick Cuts with Dockside Blend, please skip this step.
3. In a 7 X 11 baking dish, combine mayonnaise, creamed soup, rice, celery, onion and fish. Using a spatula, gently stir and spread evenly in dish. Set aside.
4. Heat large saucepan over medium-high heat. Melt butter, then add bread and almonds. Stir constantly for 5 minutes until bread and almonds are coated and golden. Sprinkle on top of prepared casserole.
5. Place dish on middle rack of oven and cook for 45 minutes. Remove from oven and allow to cool for 10 minutes. Sprinkle with parsley and serve. Leftovers can be stored in refrigerator for 3 days.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
