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This hearty dish reminds us of a thick, New England-style chowder, with puff pastry standing in for the oyster crackers. It's got the requisite bacon and potatoes, but is even easier to make than many of those traditional soups since you don't have to bother with shelling clams and can instead use firm, white-fish fillets, such as pollock, catfish, grouper, haddock, cod, halibut and/or striped bass.
Get the recipe: Fish Chowder Pies