Fish Pie: It’s Bran Food

SPECIAL TO THE TIMES

Of all the old Los Angeles Times recipes I’ve come across, none has been more of a surprise than this fish pie recipe with bran pastry crust.

The combination of vegetables, seasonings and fish (the current Times Test Kitchen used halibut; any other firm-fleshed white fish works) was smooth and pleasant, and the bran pastry crust was not overwhelming, as I had initially feared.

The recipe appeared as one of several “Harvest Time Pies” featured in The Los Angeles Times Home Magazine on Oct. 19, 1947. The accompanying article featured fruit pie fillings from “California’s autumn harvest.”

But “don’t overlook the rich, savory meat and fish pies when planning budget dinners,” the article advised. “A dependable recipe is pie insurance.”

Just before the turn of the century, Dr. John Harvey Kellogg and his brother, Will Keith Kellogg, began their first experiments with grain-based foods at their “health resort” at Battle Creek, Mich. There they developed the first flaked corn cereal (Corn Flakes) and soon convinced Americans that their cereal products meant healthful living.

In 1916, Kellogg’s All-Bran (also called Krumbled bran) cereal appeared on grocery store shelves, followed in 1923 by Kellogg’s Complete Wheat Bran Flakes.

The Times Test Kitchen used whole wheat bran, which is available at health food stores, when making the fish pie crust because it has a finer consistency than the packaged bran cereals.

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Fish Pie

Active Work Time: 35 minutes * Total Preparation Time: 1 hour 5 minutes

FISH

1 cup chopped plus 2 slices onion

2 1/2 teaspoons peppercorns

1 bay leaf

2 teaspoons salt

1 1/2 pounds firm-fleshed white fish fillets, such as halibut, sea bass or swordfish

1 cup diced cooked carrots

2 hard-boiled eggs, sliced

1/4 cup shortening plus extra for greasing casserole

2 tablespoons chopped green bell pepper

1/4 cup flour

1 cup milk

2 tablespoons lemon juice

2 teaspoons Worcestershire sauce

* Bring 1 inch water, onion slices, peppercorns, bay leaf and 1 teaspoon salt to boil in skillet. Add fish and simmer until fish flakes when pricked with fork, about 20 minutes. Drain fish, discarding everything but fish and 1 cup cooking liquid.

* Arrange fish, carrots and eggs in greased 2 1/2-quart casserole.

* Heat shortening in saucepan and cook bell pepper and remaining 1 cup chopped onions over low heat about 10 minutes. Stir in flour, milk and reserved cooking liquid. Cook, stirring constantly, until thick, about 5 minutes. Add lemon juice, Worcestershire sauce and remaining 1 teaspoon salt. Pour over ingredients in casserole.

BRAN PASTRY TOP CRUST

1/4 cup whole wheat bran

1 1/2 cups flour

1 teaspoon salt

1/2 cup shortening

1/4 cup cold water

1 tablespoon chopped parsley

* Combine bran, flour and salt. Cut in shortening with two knives or in food processor until consistency of coarse crumbs. Add water, a little at a time, until dough holds together.

* Roll out on lightly floured board about 1/8 inch thick. Sprinkle parsley over pastry and roll into crust. Arrange over fish mixture in casserole, cut steam slits and flute edges.

* Bake at 450 degrees until browned, about 30 minutes.

6 servings. Each serving: 546 calories; 1,311 mg sodium; 128 mg cholesterol; 34 grams fat; 35 grams carbohydrates; 25 grams protein; 0.85 gram fiber.