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.
- 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
- 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.