Name: Seafood Pie
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 3/4 lb firm white fish (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 or vegetable stock or water (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 cheese (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.

4.56 from 68 votes

Print Pinterest Add to Collection

Course: Main Dish

Cuisine: British

Keyword: Pies/Tarts, Seafood

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Servings: people

Calories: 856kcal

Ingredients

3/4 lb firm white fish 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 or vegetable stock or water 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 cheese grated, 125 ml

Instructions

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