FISH AND SEAFOOD PIE

 

After tasting this dish, my husband was in Heaven! This is his new favorite! This is absolutely divine! The taste is incredible! Perfect for the cool months! We eat a lot of seafood where we live, I have to be creative! Enjoy this delicious dish with a wonderful Sauvignon Blanc from the Loire Valley, such as Sancerre or Pouilly-Fume!

 

Preparation: 1 h 30 min; cooking time: 1 h 15 min.

Serving 6-8

 

½ lb. salmon, skinless and cubed

½ lb. white fish, cod, grouper or haddock

8 sea scallops, diced

24 fresh clams, cleaned

¾ lb. fresh shrimp, shelled

16 oz. white sliced mushrooms, rinsed and drained

2 leeks, thoroughly washed and sliced

3 shallots, peeled and minced

1 lemon

1 tbsp. minced Italian parsley

1 tbsp. vegetable oil

7/8 oz. butter (25 g) for the roux + 2 tbsp.

7/8 oz. flour (25 g)

1 ¾ cup fish bouillon

2/3 cup white wine

Salt and pepper

 

For the mashed potatoes:

2 ½ lbs. potatoes, peeled and diced

2/3 cup sour cream

2 egg yolks

Pinch of nutmeg

Coarse salt

¾ oz. butter, diced

 

Put the clams in a large frying pan. Add some water. Turn the heat on high and cook the clams until they open. Set aside. Let cool down and remove the clams from the shells.

Put the mushrooms in a medium sauté pan and cook until all the water is evaporated.

Warm 2 tbsp. of butter in a large saucepan on medium heat. Add the shallots and cook until pale gold. Add the white wine and cook until it’s reduced. Add the fish bouillon and simmer 10 minutes. Add the leeks and mushrooms. Taste before seasoning with salt and pepper. Cook 5 minutes. Strain the vegetables over a bowl and keep the bouillon. Set aside.

Make a roux. Melt the butter in a medium saucepan on medium heat. Add the flour and whisk to combine. Add the fish bouillon slowly, stirring constantly. The preparation must be smooth. When it’s starting to boil, remove from the heat. Adjust the seasoning with salt and pepper if necessary.

Prepare the mashed potatoes. Put the diced potatoes in a large stockpot. Cover with cold water. Season with coarse salt. Bring to a boil on high heat. When boiling, reduce the heat to medium and cook 25-30 minutes until the potatoes are tender.

Preheat the oven to 400 F.

Warm 1 tbsp. vegetable oil in a large sauté pan on medium-high heat. Add the shrimp, salmon, white fish and scallops. Season with salt and pepper. Cook 3-4 minutes. Set aside.

Drain the potatoes. Mash them. Add the sour cream, egg yolks and nutmeg. Adjust the seasoning if necessary.

In a large bowl, combine all the fish, seafood, mushrooms and leeks with the sauce made with the fish bouillon. Add the parsley, the zest of the lemon and ½ lemon juice. Stir the preparation, adjust the seasoning and put it in a large baking dish. Cover with the mashed potatoes. Make a design with a spoon. Top with the little dices of butter. Bake 25 minutes or until golden brown.

 

Bon Appetit!