One of the pleasures of the cooking traditions of the British Isles is seafood pie, with its bounty of northern seafood in a creamy sauce topped with flaky pastry. You can make the pie a day ahead and refrigerate it or freeze it. If you prefer, use pie pastry (one double-crust recipe) instead of puff pastry.
- Portion size 12 servings
- Credits : Canadian Living Special Issue: Holiday Baking 2002
- 2 1/2 lbs salmon
- 2 1/2 lbs halibut
- 1 1/2 lb raw shrimp medium
- 2 cups chopped celery leaves
- 1 1/4 cup white wine
- 3 bay leaves
- 4 lbs scrubbed mussels
- 1/3 cup butter
- 3 onions
- 4 cups sliced mushrooms
- 1/2 cup all purpose flour
- 3/4 teaspoons ground ginger
- 3/4 teaspoons ground nutmeg
- 3/4 teaspoons salt
- 3/4 teaspoons pepper
- 3/4 cups whipping cream
- 1/2 cup chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 pkg (397 g) frozen puff pastry thawed
- 1 egg yolk
Cut fish into 1-1/2-inch (4 cm) cubes, reserving all skin, trimmings and bones. Peel and devein shrimp, reserving shells. Set aside fish and shrimp.
In large saucepan over medium heat, bring 3/4 cup (175 mL) water, fish skin, trimmings and bones, shrimp shells, celery, wine and bay leaves to boil. Add mussels; cover and cook just until mussels open, about 7 minutes. Discard any that do not open.
Using slotted spoon, transfer mussels to bowl; let cool for 5 minutes. Remove mussels from shells and transfer to clean bowl.
Meanwhile, strain liquid through fine sieve into clean saucepan and bring to boil. Add shrimp; reduce heat, cover and simmer until pink, about 2 minutes. Using slotted spoon, transfer to bowl with mussels.
Return liquid to boil. Add fish; reduce heat and simmer until fish flakes when tested with fork, about 4 minutes. Using slotted spoon, transfer to bowl with shrimp and mussels.
Pour liquid into measuring cup, adding water if necessary, to make 2-1/4 cups (550 mL).
In saucepan, melt butter over medium heat. Add onions and mushrooms; cook until softened, about 6 minutes. Stir in flour, ginger, nutmeg, salt and pepper; cook, stirring constantly, for 1 minute. Gradually stir in liquid. Bring to boil, stirring constantly; cook until thickened and slightly reduced, about 5 minutes. Stir in cream; bring to boil and remove from heat. Stir in parsley and thyme.
Gently spread seafood mixture evenly in 13- x 9-inch (3 L) glass baking dish; cover with sauce. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Place plastic wrap directly on surface and refrigerate for up to 1 day. Or overwrap with heavy-duty foil and freeze for up to 2 weeks. Thaw in refrigerator for 24 hours. Add 10 minutes to baking time.)
On lightly floured surface and reserving 1-inch (2.5 cm) square of pastry, roll out remaining pastry to fit baking dish. Brush rim of baking dish with water. Cover with pastry, pressing down edges and crimping if desired. Cut steam vents in top.
Roll out reserved pastry to 1/4-inch (5 mm) thickness; make cutout of fish. Whisk egg yolk with 1 tbsp (15 mL) water; brush over underside of fish. Place in centre of pie. Brush remaining egg yolk all over top of pastry.
Bake in 400°F (200°C) oven until pastry is golden and crisp on top, about 40 minutes.
Nutritional facts Per serving: about
- Sodium 526 mg
- Protein 35 g
- Calories 562.0
- Total fat 35 g
- Cholesterol 177 mg
- Saturated fat 11 g
- Total carbohydrate 25 g
- Iron 33.0
- Folate 33.0
- Calcium 6.0
- Vitamin A 16.0
- Vitamin C 17.0