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Fish Pie with Potatoes, Leeks, Zucchini, and Tomatoes
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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