Seafood Pie

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

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Course: Main Dish

Cuisine: British

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

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Servings: 4 people

Calories: 856kcal

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Ingredients

 

MetricImperial

• 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.

Notes

Note:

• I normally use Haddock, Cod or Turbot but others will also work so long as they are firm.
• Cut the fish into bite size pieces to cook evenly.

Nutrition

Calories: 856kcal | Carbohydrates: 75g | Protein: 53g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 272mg | Sodium: 872mg | Potassium: 1807mg | Fiber: 5g | Sugar: 4g