Fish and Seafood Pie to Share Recipe
Introduction
This fish and seafood pie is a comforting dish perfect for sharing. Packed with a mix of tender seafood and creamy mashed potatoes, it’s topped with a golden, cheesy crust for added texture and flavor.
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
- Step 1: Season all the seafood with salt, pepper, and dill. Mix well and set aside to drain in a colander for 1 hour to remove excess water.
- Step 2: Steam the potatoes until tender. Remove and mash while still hot. Whip in the egg yolks and 100ml double cream, then season to taste.
- Step 3: To make the velouté sauce, melt 100g butter in a pan, then stir in the plain flour. Set aside.
- Step 4: Bring the fish stock to a boil, add 300ml double cream and Dijon mustard if using, then reduce the mixture by half.
- Step 5: Whisk the reduced stock mixture into the butter and flour paste. Cook for at least 15 minutes, stirring continuously, until the raw flour taste disappears. Add a little water if too thick.
- Step 6: For the topping, melt 25g butter in a pan, add panko bread crumbs and sauté until golden brown.
- Step 7: In a baking dish, combine the seasoned seafood with the velouté sauce gradually to avoid a sloppy texture.
- Step 8: Spread the mashed potato over the seafood mixture, then sprinkle the breadcrumb mixture evenly on top. Add a layer of grated parmesan cheese.
- Step 9: Bake at 190°C (375°F) for 20 to 25 minutes until the topping is crisp and golden brown.
Tips & Variations
- Use firm white fish like cod or haddock to ensure the fish holds its shape well in the pie.
- Add a splash of white wine to the velouté for extra depth of flavor.
- Substitute panko with regular breadcrumbs if unavailable, though panko adds a lighter crunch.
- Fresh herbs like parsley or chives can be added to the mashed potatoes for a fresh note.
Storage
Store any leftover pie covered in the refrigerator for up to 2 days. Reheat gently in the oven at 160°C (320°F) until warmed through to keep the topping crisp. 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 can be used. Thaw it completely and drain well before seasoning to avoid excess moisture in the pie.
Is it possible to make this pie ahead of time?
Absolutely. Assemble the pie and refrigerate it uncovered for a few hours or overnight before baking. This allows the flavors to develop nicely.
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Fish and Seafood Pie to Share Recipe
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
Description
This Fish and Seafood Pie to Share is a comforting and elegant dish combining tender mixed seafood in a rich velouté sauce, topped with creamy mashed potatoes and a golden, crispy parmesan breadcrumb crust. Perfect for sharing, this classic British-style pie features cod, sea bream, mussels, and shrimp, enhanced with dill and a touch of Dijon mustard, baked to perfection for a satisfying meal.
Ingredients
Seafood and Seasoning
- 1 kg mixed seafood (boneless cod and sea bream, mussels, whole shrimps), cut into big chunks with skin removed
- 50 g dill, finely chopped
- Sea salt, to taste
- Ground black pepper, to taste
Mashed Potato Topping
- 1.2 kg potatoes
- 2 egg yolks
- 100 ml double cream
Velouté Sauce
- 100 g butter
- 200 g plain flour
- 1 l fish stock
- 300 ml double cream
- Dijon mustard, to taste (optional)
Crispy Topping
- 25 g butter
- 35 g panko bread crumbs
- 35 g parmesan cheese, grated
Instructions
- Season Seafood: Season all the mixed seafood with salt, ground black pepper, and finely chopped dill. Mix well to coat evenly and set aside in a colander to drain excess water for 1 hour.
- Prepare Mashed Potatoes: Steam the potatoes until tender when pierced with a fork. Remove and mash while still hot. Whip in the egg yolks and 100 ml of double cream into the mashed potato until smooth. Season to taste with salt and pepper if needed.
- Make Velouté Sauce: Melt 100 g butter in a pan, then stir in the plain flour to create a roux. Set aside. Bring the fish stock to a boil, add 300 ml double cream and Dijon mustard if using, then reduce the mixture by half. Gradually whisk in the butter and flour roux. Cook over low heat for at least 15 minutes, stirring continuously until the raw flour taste disappears. Add a little water if the sauce becomes too thick.
- Prepare Crispy Topping: In a pan, melt 25 g butter and add the panko breadcrumbs. Sauté until the breadcrumbs turn golden brown and crispy. Remove from heat and set aside.
- Assemble the Pie: In a baking dish, layer the seasoned seafood gently mixed with the velouté sauce, adding the sauce gradually to avoid a watery mixture. Evenly spread the whipped mashed potato over the seafood and sauce layer.
- Add Toppings and Bake: Sprinkle the sautéed breadcrumb mixture over the mashed potato, then add a generous layer of grated parmesan cheese on top. Bake in an oven preheated to 190°C (375°F) for 20 to 25 minutes until the top is crisp and golden brown.
Notes
- Drain the seafood well to prevent excess water from making the pie soggy.
- Using a mix of seafood like cod, sea bream, mussels, and shrimp adds great texture and flavor.
- You can omit the Dijon mustard if you prefer a milder sauce.
- Serve the pie hot with a side of steamed green vegetables or a light salad.
- Leftovers can be stored in the fridge for up to 2 days and reheated in the oven to retain crispiness.
- Prep Time: 1 hour 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: fish pie, seafood pie, baked seafood, British seafood dish, creamy seafood pie, comfort food
