Seafood Pie

Author: Canadian Living

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

Ingredients

  • 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

Method

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

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 33.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 22.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Seafood Pie

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