Saffron adds a subtle accent to this deep-dish pie with its luxurious mix of seafood. Expect raves! You can replace the lobster with 12 oz (375 g) bay scallops; just simmer in cooking liquid until opaque, about 3 minutes.
- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2005
- 1 1/2 lb firm fish fillet (such as tilapia,monkfish or salmon)
- 3/4 cups white wine
- 3/4 cups water
- 1 lb large raw shrimp peeled and deveined
- pinch saffron
- 2 tablespoons butter
- 1 onion chopped
- 3 garlic cloves minced
- 1 celery sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup all-purpose flour
- 3/4 cups whipping cream
- 3/4 cups 10% cream
- 1/4 cup chopped fresh parsley
- 1 can frozen lobster meat thawed
- 1 1/2 cup cubed (1inch/2.5 cm) peeled potato
- 1/2 Really Flaky Pastry Recipe
- 1 egg yolk
Cut fish into 1-inch (2.5 cm) pieces. In large saucepan, bring wine and 1/2 cup (125 mL) water to boil; simmer fish until fish flakes easily when tested, about 5 minutes. Using slotted spoon, remove to strainer over bowl.
Add shrimp to saucepan; simmer until pink and translucent, about 3 minutes. Add to strainer.
Strain liquid through fine sieve into measure to make 1-1/2 cups (375 mL), adding water if necessary. Stir in saffron. Cover and set aside.
In saucepan, melt butter over medium heat; fry onion, garlic, celery, thyme, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Whisk in reserved cooking liquid and cream; bring to boil and boil gently until thick enough to coat spoon, about 5 minutes. Add parsley. Set aside.
Drain lobster in sieve; press out moisture. Remove cartilage from claw meat. Cut lobster into bite-size pieces; place in shallow 10-cup (2.5 L) casse-role dish. Add fish mixture and potatoes. Pour in sauce and stir gently. Let cool.
On lightly floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness to fit top of dish and leave 1-inch (2.5 cm) overhang. Brush rim of dish with water; cover with pastry and press overhang around outside. (Make-ahead: Cover and refrigerate for up to 24 hours; add 15 minutes to baking time.)
Mix egg yolk with 2 tsp (10 mL) water; brush about three-quarters over pastry. Roll out pastry scraps; cut out fish shapes and small circles for air bubbles. Arrange decoratively on top; brush with remaining egg wash. Cut steam vents in top.
Bake in bottom third of 375°F (190°C) oven until hot and golden brown, about 40 minutes.
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 625 mg
- Protein 28 g
- Calories 559.0
- Total fat 32 g
- Cholesterol 202 mg
- Saturated fat 16 g
- Total carbohydrate 39 g
- Iron 26.0
- Folate 33.0
- Calcium 7.0
- Vitamin A 22.0
- Vitamin C 8.0