Name: Seafood Pie
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 3/4 lb white fish fillets (See Note: , 350 g); 1/2 lb Shrimp (peeled and deveined, 225 g); 1/2 lb scallops (225 g); 4 tbsp butter (60 ml); 1 large onion (finely chopped); 1/2 cup all-purpose flour (125 ml); 1 cup dry white wine (250 ml); 1 cup fish stock ( or vegetable stock 250 ml); 1/2 cup heavy cream (125 ml); 2 tbsp dill (30 ml, chopped); 2 tbsp parsley (30 ml, chopped); Salt (to taste); ground pepper (to taste); 2 lbs white potatoes; 1/4 cup butter (melted, 60 ml); 1/2 cup Parmesan (grated, 125 ml)

Jump to Recipe Print Recipe

Seafood Pie has to be one of my favourite dishes. The soft fish, shrimp and scallops in a lovely sauce topped with parmesan potatoes is truly a thing of beauty. It may take an hour to bake but the result is a main dish worth the wait. I often make in advance, normally in the morning and keep in the fridge until needed. Then let it warm to room temperature before baking. Depending on the time of year, I usually serve this with a fresh salad to a side dish of Peas and Parmesan. This is normally enough and the two dishes complement each other.

Seafood Pie

Seafood Pie is a simply delicious dish that hits all of the right spots every time.

4.46 from 87 votes

Print Pinterest Add to Collection

Course: Main Dish

Cuisine: British

Keyword: Cheese, Dairy, Parmesan, Pies/Tarts, Scallops, Seafood, Shrimp, Vegetables

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: people

Calories: 856kcal

Ingredients

3/4 lb white fish fillets See Note: , 350 g
1/2 lb Shrimp peeled and deveined, 225 g
1/2 lb scallops 225 g
4 tbsp butter 60 ml
1 large onion finely chopped
1/2 cup all-purpose flour 125 ml
1 cup dry white wine 250 ml
1 cup fish stock or vegetable stock 250 ml
1/2 cup heavy cream 125 ml
2 tbsp dill 30 ml, chopped
2 tbsp parsley 30 ml, chopped
Salt to taste
ground pepper to taste

For the topping:

2 lbs white potatoes
1/4 cup butter melted, 60 ml
1/2 cup Parmesan grated, 125 ml

Instructions

Place the fish, shrimp, and scallops in a baking dish.
3/4 lb white fish fillets, 1/2 lb Shrimp, 1/2 lb scallops
Heat the butter in a saucepan over moderate heat and sauté the onion until tender but not brown, about 5 minutes.
4 tbsp butter, 1 large onion
Stir in the flour and cook for 3 minutes.
1/2 cup all-purpose flour
Stir in the white wine, stock, and cream and bring to a boil, stirring constantly to prevent lumps.
1 cup dry white wine, 1 cup fish stock, 1/2 cup heavy cream
Add the herbs, salt, and pepper and pour over the seafood in the baking dish, stirring gently to thoroughly combine.
2 tbsp dill, 2 tbsp parsley, Salt, ground pepper
Meanwhile, boil the potatoes in salted water until barely tender, 6 to 8 minutes.
2 lbs white potatoes
Drain the potatoes and allow to cool.
Peel and coarsely grate the potatoes and toss with the melted butter.
1/4 cup butter
Spread the potatoes over the seafood mixture and top with the Parmesan cheese.
1/2 cup Parmesan
Bake in a preheated 425F (220C) oven until the fish is cooked and the topping is crisp and golden brown, 25 to 30 minutes.