Seafood Pie
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.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 559 |
| pro | 28 g |
| total fat | 32 g |
| sat. fat | 16 g |
| carb | 39 g |
| fibre | 2 g |
| chol | 202 mg |
| sodium | 625 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 26% |
| vit A | 22% |
| vit C | 8% |
| folate | 33% |
-
1-1/2 lb (750 g) firm fish fillets (such as tilapia, monkfish or salmon)
3/4 cup (175 mL) white wine or water
1 lb (500 g) large raw shrimp, peeled and deveined
Pinch saffron
2 tbsp (25 mL) butter
1 onion, chopped
3 cloves garlic, minced
1 stalk celery, sliced
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) each salt and pepper
1/3 cup (75 mL) all-purpose flour
3/4 cup (175 mL) whipping or 10% cream
1/4 cup (50 mL) chopped fresh parsley
1 can (11.3 oz/320 g) frozen lobster, thawed
1-1/2 cups (375 mL) cubed (1 inch/2.5 cm) peeled potatoes
Half Really Flaky Pastry
1 egg yolk
Preparation:
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.
Additional Information
Source
Canadian Living Magazine: December 2005
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