Fish and Seafood Pie to Share Recipe

Introduction

Fish and seafood pie is a comforting and flavorful dish perfect for sharing with family or friends. This recipe combines tender mixed seafood with a creamy velouté sauce and a crispy mashed potato topping for a delightful meal.

Ingredients

• 25g butter
• 35g panko bread crumbs
• 35g parmesan cheese, grated
• 1kg mixed seafood (boneless cod and sea bream, mussels, whole shrimps), cut into big chunks with skin removed
• 1.2kg potatoes
• 2 egg yolks
• 100ml double cream
• 50g dill, finely chopped
• Sea salt, to taste
• Ground black pepper, to taste
• 100g butter
• 200g plain flour
• 1l fish stock
• 300ml double cream
• Dijon mustard, to taste (optional)

Instructions

1. Step 1: Season all the seafood with salt, pepper, and dill. Mix well and set aside in a colander to drain excess water for 1 hour.
2. Step 2: Steam the potatoes until tender. Mash them while still hot, then whip in the egg yolks and 100ml double cream. Season if needed and set aside.
3. Step 3: To make the velouté, melt 100g butter in a pan and add the flour. Mix and set aside. Bring fish stock to a boil, add 300ml double cream and Dijon mustard if using, then reduce by half.
4. Step 4: Whisk the butter and flour mixture into the reduced stock. Cook for at least 15 minutes, stirring continuously until the flour taste disappears. Add a little water if the sauce is too thick.
5. Step 5: For the topping, melt 25g butter in a pan and add the panko bread crumbs. Sauté until golden brown.
6. Step 6: In a baking dish, combine the seasoned seafood with the velouté, adding the sauce gradually to avoid a sloppy mix.
7. Step 7: Spread the mashed potato over the seafood mixture, then sprinkle the sautéed breadcrumbs evenly on top.
8. Step 8: Add a layer of grated parmesan cheese over the breadcrumbs. Bake at 190°C (375°F) for 20 to 25 minutes until the topping is crisp and golden.

Tips & Variations

• Use a variety of seafood like salmon or scallops to customize the pie to your preference.
• For extra flavor, add a pinch of nutmeg to the mashed potatoes.
• If you prefer a thicker velouté, reduce the fish stock further before adding the butter and flour mixture.
• Substitute panko crumbs with regular breadcrumbs for a different texture on top.

Storage

Store leftover pie covered in the refrigerator for up to 2 days. Reheat in the oven at 160°C (320°F) until warmed through to maintain the crispy topping. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this pie?

Yes, frozen seafood works well. Thaw it completely and drain any excess water before seasoning to avoid a watery pie.

Is it possible to make this recipe ahead of time?

Absolutely. You can prepare the pie assembly a few hours before baking and keep it refrigerated. Bake just before serving to ensure a fresh, crispy topping.

Fish and Seafood Pie to Share Recipe

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★★★★★

4.8 from 70 reviews

• Author: Ethan
• Total Time: 2 hours 5 minutes
• Yield: 6–8 servings 1x

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Description

A comforting and flavorful fish and seafood pie perfect for sharing, combining tender mixed seafood in a rich velouté sauce, topped with creamy mashed potatoes and a crispy parmesan and breadcrumb crust.

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Ingredients

Scale 1x2x3x

Seafood and Seasoning

• 1kg mixed seafood (boneless cod and sea bream, mussels, whole shrimps), cut into big chunks with skin removed
• 50g dill, finely chopped
• Sea salt, to taste
• Ground black pepper, to taste

Mashed Potato Topping

• 1.2kg potatoes
• 2 egg yolks
• 100ml double cream

Velouté Sauce

• 100g butter
• 200g plain flour
• 1l fish stock
• 300ml double cream
• Dijon mustard, to taste (optional)

Topping Crust

• 25g butter
• 35g panko bread crumbs
• 35g parmesan cheese, grated

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Instructions

1. Season the seafood: Season all the mixed seafood with salt, pepper, and chopped dill. Mix well and set aside in a colander to drain excess water for 1 hour.
2. Prepare the mashed potatoes: Steam the potatoes until tender. While still hot, mash them thoroughly. Whip in the egg yolks and 100ml double cream. Season with salt and pepper to taste, and set aside.
3. Make the velouté sauce: Melt 100g butter in a pan, then stir in the flour to create a roux. Set aside this mixture. Bring the fish stock to a boil, add 300ml double cream and Dijon mustard if using, and reduce the liquid to half. Whisk in the butter-flour roux, cooking for at least 15 minutes while stirring continuously until the raw flour taste is gone. Add a little water if the sauce is too thick.
4. Prepare breadcrumb topping: Melt 25g butter in a pan and add the panko breadcrumbs. Sauté until golden in color, then remove from heat.
5. Assemble the pie: In a baking dish, combine the seasoned seafood with the velouté sauce little by little to avoid a sloppy mixture. Spread the mashed potato topping evenly over the seafood mixture.
6. Add the breadcrumb and cheese crust: Sprinkle the sautéed breadcrumb mixture evenly over the mashed potatoes, then add a layer of grated parmesan cheese on top.
7. Bake the pie: Bake in a preheated oven at 190°C (375°F) for 20 to 25 minutes, until the topping is crisp and golden brown.

Notes

• Allowing the seafood to drain helps achieve a thicker filling consistency.
• For a deeper flavor, you can add a splash of white wine to the velouté sauce during preparation.
• If Dijon mustard is not preferred, it can be omitted without greatly affecting the flavor.
• Ensure the mashed potatoes are well whipped for a smooth, creamy topping.
• This pie is best served hot and fresh from the oven.

• Prep Time: 1 hour 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Keywords: fish pie, seafood pie, baked seafood, creamy seafood dish, British cuisine, seafood casserole