A fantastic alternative to red meat, the seafood pot pie can be adjusted to suit for availability, using all fish or all shellfish, or a combination as desired.
Serves six.
- ½ cup unsalted butter
- 1 ½ cups thinly sliced yellow onion
- 1 cup thinly sliced fennel
- 1 cup thinly sliced celery
- 1 cup thinly sliced carrots
- ½ cup all-purpose flour
- ½ cup dry white wine
- 3 cups fish stock
- ¼ cup heavy cream
- 1 tablespoon kosher salt
- ground black pepper
- 1 (225g) fillet halibut, skin removed, cut into 2.5cm pieces
- 230g sea scallops, halved horizontally
- 230g peeled and deveined medium shrimp
- 450g jumbo lump crabmeat, picked over
- 1 cup frozen green peas
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 1 large egg, lightly beaten
- puff pastry sheets, thawed
Melt butter in a large saucepan over medium-high heat.
Add onion, fennel, celery, and carrots; cook, stirring often, until vegetables are softened, and onion is translucent.
Add flour and stir to coat vegetables well.
Add wine and stir until wine has evaporated and mixture creates a slurry.
Add fish stock and 3 tablespoons cream, stirring until mixture thickens into a creamy sauce.
Season then gently fold in seafood, green peas and parsley.
Reduce heat to medium-low, and, gently stirring often, bring mixture to a low simmer until sauce is warm again but the seafood will not be completely cooked through.
Ladle mixture into ungreased ramekins or ovenproof bowls. Place bowls on a foil-lined rimmed baking sheet.
Preheat oven to 190 degrees C. Place an oven rack in middle position.
Whisk egg and remaining tablespoon of heavy cream in a small bowl.
Place puff pastry sheets on a lightly floured work surface. Cut each square into quarters.
Place a square of pastry over each bowl, decoratively folding corners in to fit the bowl, and brush the top with egg wash.
Create 3 small slits in the centre of the pastry.
Place chopped fennel fronds or parsley leaves on the top of the pastry, lightly pressing leaves onto the pastry in the egg wash to adhere.
Place baking sheet with individual portions in the preheated oven and bake for about 40 minutes. Cool 10 minutes before serving.
