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Seafood pie recipe

Seafood pie recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Fish pie

This is a very tasty seafood recipe, easy to wipe up. But I personally think its better with the stock.

8 people made this

IngredientsServes: 4

  • 650g potatoes
  • 125g white wine
  • 300ml fish stock or water
  • 750g boneless white fish, cut into 5cm pieces
  • 50g butter
  • 5 tbsp plain flour
  • 60ml cream
  • 4 tbsp chopped fresh parsley
  • 12 raw prawns, peeled and deveined
  • 125g scallops, cleaned
  • 60g grated cheddar cheese

MethodPrep:25min ›Cook:1hr ›Ready in:1hr25min

  1. Cut potatoes in half, leave skins on. Cook in a pan of boiling water with salt in it, until tender. Drain and cool.
  2. Meanwhile, heat stock and wine in a saucepan. Add the fish pieces and simmer for 5 minutes, or until fish is cooked. Remove the fish and reserve the liquid.
  3. Melt the butter in a pan, add the flour and cook for 1 minute. Remove from the heat and gradually add the reserved liquid. Whisk until smooth. Cook over low heat for 2-3 minutes. Stir in the cream, parsley and seafood.
  4. Preheat the oven to moderate 180 C / Gas 4. Grease a 2 litre ovenproof dish and spoon mixture into it. peel the potatoes and grate, season with salt and pepper, mix well. Spread over the pie and sprinkle with the cheese. Bake for 40 minutes, or until golden brown.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Delicious, thankyou!! We used the version with water rather than stock, and it came out beautifully.-04 Nov 2011

Seafood shepherd’s pie

Our seafood shepherd’s pie was made using a combination of fresh cod and bay scallops. Halibut, lobster, shrimp and salmon all come to mind as suitable additions and/or substitutions!

Easy Lobster Pie Recipe for Land Lubbers

Lobster Pie is one of the most cherished seafood dishes in New England. For the unitiated landlubbers and out-of-towners, easy lobster pie recipe is a decadent dish made with fresh picked lobster meat baked under a buttery crust of cracker crumbs.

Lobster pie prepared in cast iron skillet.

The best lobster pie starts with fresh lobster meat. We suggest par cooked lobster meat so your lobster pie meat bakes up tender, not tough. Purchase four to six 1 1/4 lb. live lobsters . Gently steam your lobsters for about 4-6 minutes (your cooking your lobsters only half way) and shuck the lobster meat. If you have no access to live lobster, you can use high quality frozen lobster meat.

Lobster Pie Ingredients

  • 1 lb. par boiled or thawed lobster meat
  • ½ cup Ritz crackers crushed
  • 1 Tbsp dry sherry
  • ¼ cup Oyster crackers, coarsely crushed
  • 4 Tbsp unsalted butter, melted and extra for the topping
  • ½ tsp black pepper
  • ½ Tbsp parsley

How to Make a Traditional Lobster Pie

  1. Mix crushed Ritz and oyster crackers together
  2. Melt butter and add black pepper and sherry.
  3. Blend this mixture well with the crackers.
  4. Preheat oven to 350º .
  5. Place lobster in a casserole dish and top with cracker mixture.
  6. Drizzle remaining butter on top and bake at 350º F for 20-25 minutes.
  7. Garnish with lemon wedge and parsley!

Love lobster pie? Make your own at home with our fresh lobster meat! Nothing could be simpler, and nothing could taste better. Don’t worry, they won’t bite!

Shrimp Pot Pie

In a large skillet, cook the onion in butter over moderate heat, stirring until softened. Add the carrots and celery and cook for one minute. Add the flour and cook the mixture, stirring until all of the flour is moistened. Add the broth, milk, bay leaf, and paprika and simmer the mixture, stirring constantly, for 5 minutes. Remove the pan from the heat and stir in the shrimp, peas, lemon juice, Worcestershire, salt, and pepper. Transfer the mixture to a 2-quart baking dish.

Roll out the dough, large enough to cover the dish and drape it over the top. Press the dough to the edge ofthe dish and trim offany excess.

Bake the pie for 35 minutes or until the crust is crisp and golden brown. Spoon out the pie, serving a piece of crust with each portion.

NOTE: The pie filling can be prepared up to 6 hours in advance. Keep covered and refrigerated in the baking dish. Top with the dough just before baking.

Thanks to Leslie Glover Pendleton for this recipe


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Seafood pie recipe - Recipes

2 hours 30 minutes (1 hour 30 minutes active)

A really good seafood pot pie is one of the most memorable dinner pies you can create. We begin with steamed mussels, in part for the meats but also for the lovely broth. Next we’ll simmer shrimp in that broth, thicken the liquid with a buttery roux, and build flavor with aromatic vegetables and Old Bay. Lastly, we’ll bulk up the filling with peas and potatoes, add a flaky pastry, and bake to perfection. This is a dish to make when you’re not feeling pressed. Take your time, and settle in for a few hours of delightful puttering.

1 recipe Go-To Pie Dough (see link to recipe in directions), divided as instructed in step 1 and refrigerated

2 pounds mussels, scrubbed and debearded

About 2 cups bottled clam juice

8 ounces large shrimp, peeled and deveined

4 tablespoons (1/2 stick) unsalted butter

1 medium onion, finely chopped

8 ounces white mushroom caps, sliced

2 or 3 garlic cloves, minced

2-1/4 teaspoons Old Bay Seasoning

1/3 cup plus 1 tablespoon half-and-half, divided

1 cup peeled and finely diced red-skinned potato

1 cup frozen green peas (no need to thaw)

1/4 to 1/2 cup canned or fresh diced tomatoes

Prepare the dough as instructed, dividing it into four to six equal pieces, depending on the size of the individual pot pie dishes you &rsquo ll be using (they should each have a capacity of 1 to 1-1/4 cups). The pastry will be used for the top crust&mdashthere is no bottom crust&mdashso unless your dishes are more than, say, 5 inches wide, you can probably get six out of a single batch of dough. Wrap each piece of dough in plastic wrap and refrigerate for at least 1-1/2 hours. While the dough chills, butter your pot pie dishes and set them aside.

Put the mussels in a large pot and add the wine. Cover and bring to a boil over medium-high heat, then steam the mussels for 5 to 7 minutes. Using a slotted spoon, transfer the mussels to a large bowl and set aside to cool, reserving their cooking broth. Discard any that haven &rsquo t opened.

Line a colander with cheesecloth and place it inside another bowl. Pour the mussel broth through it to strain out any particles, then pour the strained liquid into a 2-cup measuring cup. Set aside. When the mussels are cool enough to handle, pick the meats from the shells (discard the shells) and set aside.

Rinse the original pot and put it back on the stove. Add enough clam juice to the mussel broth to make 2 cups. Pour these 2 cups into the pot, then add another 1/2 cup clam juice. Bring to a simmer over medium heat and add the shrimp. Cover and poach just until the shrimp are opaque and cooked through, 2 to 3 minutes. Pour the broth and shrimp into a bowl and set aside. Put the pot back on the stove over medium heat.

Melt the butter in the pot, then stir in the onion, celery, and mushrooms. Cook the vegetables until the onions are translucent,
5 to 6 minutes, then stir in the garlic, flour and Old Bay. Cook, stirring, for 1 minute, then add the shrimp and broth. Cook for several minutes, stirring, until the sauce thickens. Add 1/3 cup half-and-half and simmer gently for a minute or two. Remove from the heat.

Preheat the oven to 375 degrees.

Put the potatoes and peas in a small saucepan. Add enough lightly salted water to barely cover. Bring to a boil over medium-high heat, then reduce the heat and cook at a low boil until the potatoes are just tender, 7 or 8 minutes. Drain.

Taste the creamy fish sauce add salt and pepper to taste. Add the mussels, potatoes, peas, and tomatoes. Divide the filling evenly among the buttered dishes.

Working with one piece of dough at a time (and leaving the others in the refrigerator), roll the pastry so it is slightly larger than the diameter of the dish. Place the pastry over the filling, tucking it down between the filling and dish. (You can also roll the pastry even a little bigger, and drape it over the sides of the dish.) Poke a steam vent in the top with a paring knife. Repeat for the other pot pies.

Place the dishes on a large baking sheet. Beat egg with remaining tablespoon half and half. Lightly brush the pastry with the egg wash. Bake the pies on the center oven rack until the filling is bubbly and the tops are golden brown, about 40 minutes. Transfer the dishes to a rack and cool for at least 10 minutes before serving.

Related recipe: Go-To Pie Dough.

Notes: The filling can be made earlier in the day and divided up, then refrigerated, and the pastry can be made a day or two ahead. However, the pot pies should be assembled and baked the same day.

If you prefer clams over mussels, those will work fine in this recipe, too.


Steam the mussels after covering the bottom of a heavy pot with modestly-priced white wine. They will produce their own juices. For 20 lbs of mussels, this will require 5-6 batches, depending on size of the pot. Do not fill the pot more than ⅔ with mussels and have a tight-enough lid that the mussels will steam. Alter cooking each batch. pour off and save the liquor. Remove the mussel meat from shells.

Pour off the liquor from the bottled bar clams and save along with the mussel liquor. Chop the bar clam meat, not too fine.

Poach the scallops at a medium heat in modestly-priced white wine. Save the liquor. Chop meat.

Remove meat from lobsters. Chop. Do not save the juices.

Prepare salmon and trout in the oven. Start under low broiler. Change to “bake” at 350 F. Don’t overcook. Remove when the fish is firm but still moist.

Peel and grate the potatoes, retaining the starchy juices. Cook at medium heat in the combined seafood liquors, adding water as necessary . This will need to be done in two batches for 5 lbs. of potatoes. Stir regularly with a whisk as the potatoes will catch at the bottom of the pot. This will produce a glutinous starch. Add water as necessary. When the mixture is thickened but some of the grated potatoes retain their form, remove from heat and set aside.

Sauté the green onion/fennel/celery and spice mixture in butter at a medium-blow heat. Cool only until translucent, softened but still crunchy. Stir in spices while cooking.

Combine all cooked ingredients plus the eggs in a single big pot (or two batches), gently. Don’t over-mix. This will produce a wet-but-not-runny combination that can he added to the pie shells with a large slotted spoon.

Prepare pie shells. Puncture base liberally with fork. Alter filling, puncture the tops with a sharp knife and brush with milk.

Cook at 450 F for 30 minutes. The pie tops will be lightly browned and firm to touch.

Serve hot, after resting, or keep in refrigerator. The pies can be kept unfrozen for several days. The potato starch helps as a preservative. They reheat well, in a low oven or a microwave.

How to Make It

Step 1

Heat the oven to 375°F. Spray a 12 x 8 x 2-inch shallow baking dish with vegetable cooking spray.

Step 2

Stir the soups, milk, hot sauce, vegetables, shrimp and imitation crabmeat into the prepared dish.

Step 3

Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 10 x 9-inch rectangle. Gently roll the pastry onto the rolling pin so that you can lift it and gently unroll it onto the baking dish. Crimp or roll the edges to seal it to the dish.

Step 4

Bake for 40 minutes or until the pastry is golden brown and the filling is hot and bubbling. Let the pot pie stand for 5 minutes before serving.

Made With

(10 1/2 ounces) Campbell’s® Condensed Cream of Onion Soup

(10 1/2 ounces) Campbell’s® Condensed New England Clam Chowder

of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions

Seafood pie recipe - Recipes

Heat the oven to 375°F. Spray a 12 x 8 x 2-inch shallow baking dish with vegetable cooking spray.

Stir the soups, milk, hot sauce, vegetables, shrimp and imitation crabmeat into the prepared dish.

Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 10 x 9-inch rectangle. Gently roll the pastry onto the rolling pin so that you can lift it and gently unroll it onto the baking dish. Crimp or roll the edges to seal it to the dish.

Bake for 40 minutes or until the pastry is golden brown and the filling is hot and bubbling. Let the pot pie stand for 5 minutes before serving.

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges—you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Fish Pie Recipe

Adjust oven rack to middle position and preheat to 375°F. Place potatoes in a saucepan and cover with water. Season well with salt. Bring to a simmer and cook until potatoes are soft, about 15 minutes. Drain and place potatoes back in the saucepan and mash with 1 tablespoon butter and 1/2 cup milk. Season to taste with salt and pepper. Remove from heat and keep warm.

Place eggs in a saucepan and cover with 2 quarts cold water, bring to a simmer then remove from heat and cover with a lid.

Place remaining 2 cups milk, thyme, and bay leaves in a medium skillet over medium heat. When bubbles begin to form on the surface, place cod and haddock in milk and poach until cod is almost cooked though, about 4 minutes. Drain fish from milk, reserving milk. Discard thyme and bay leaves. Scatter fish along the bottom of the baking dish.

Melt 2 tablespoons butter in a medium saucepan over medium high heat. Add onion and cook, stirring, until soft, about 5 minutes. Sprinkle with flour and cook, stirring, until flour has just begun to brown, about 4 minutes. Whisking constantly, add reserved milk in thin steady stream. Continue to cook until milk begins to thicken, about 6 minutes, then remove from heat and add cream. Season to taste with salt and pepper.

Scatter shrimp over poached fish, followed by peas. Once the eggs are cool enough to handle, peel, then slice. Place sliced egg over peas then pour thickened milk over top. Spread mashed potato mixture over top and dot with remaining 2 tablespoons butter. Bake until fish pie is bubbling and starting to brown, about 30 minutes.

Feast of the Seven Fishes Pie

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

A velvety fish pie, filled with chunks of seafood in a delicate sauce, is classic cold-weather comfort food in the British Isles. This seafood pie is fancier than most. It’s got a buttery puff pastry topping that turns golden and crunchy as it bakes. And it’s brimming with seven varieties of fish, including scallops and shrimp, to make it festive enough to serve for a blowout Christmas Eve meal, like the Italian-American celebration Feast of the Seven Fishes. That said, if you’d rather keep things simpler, using just two or three kinds of fish still results in a stunning pie. Alaskan wild pollock, a mild, flaky fish that’s becoming more and more available in seafood markets, is a lovely and sustainable choice, as is Pacific cod.

Watch the video: Γιουβέτσι θαλασσινών Επ. 50. Kitchen Lab TV. Άκης Πετρετζίκης