Seafood Pie

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.

Source : Canadian Living Magazine: December 2005