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English Seafood Pie

American.Kitchen's picture
English Seafood Pie is satisfying yet very delicious recipe. The English seafood pie gets its unmatched taste from combination of seafood like scallops, cods and shrimp and vegetables like carrots, and mushroom mixed in mixture of clam juice, wine, and bouquet garni, flavored with lemon juice. The English Seafood Pie is inspired by many restaurants all over the world.
Ingredients
  Unsalted butter 9 Tablespoon
  Minced onions 1 Cup (16 tbs), minced
  Sliced celery 1⁄2 Cup (8 tbs)
  Minced carrots 1⁄3 Cup (5.33 tbs)
  Mushrooms 1⁄4 Pound, sliced
  Bottled clam juice 1 Cup (16 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Bouquet garni 1
  Large shrimp 1 Pound, shelled, deveined, and halved lengthwise
  Sea scallops 1⁄2 Pound, halved if large
  Cod 3⁄4 Pound
  Milk 1 1⁄2 Cup (24 tbs)
  Flour 4 Tablespoon
  Heavy cream 1⁄4 Cup (4 tbs)
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)
  Minced parsley 1⁄4 Cup (4 tbs)
  Dijon style mustard 2 Teaspoon
  Freshly grated nutmeg To Taste
  Lemon juice To Taste
  Baking potatoes 2 1⁄2 Pound
  Milk cream 3⁄4 Cup (12 tbs)
  Unsalted butter 4 Tablespoon
  Bread crumbs 1 Tablespoon
  Parmesan cheese 1 Tablespoon
  Paprika To Taste
  Melted unsalted butter 3 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Melt 3 tablespoons of the butter over moderately low heat and cook the onions, celery, carrots, and mushrooms, covered, for 8 to 10 minutes or until the onion is soft.
Add the clam juice, the wine, and the bouquet garni.
Bring to a simmer and stir in the shellfish.
Bring back to a simmer, stirring, and remove pan from heat.
In a shallow baking dish poach the cod in the milk seasoned with salt and pepper over low heat for 5 minutes, or just until it flakes when tested with a fork.
With a slotted spoon transfer the cod to a dish, reserving the milk, and let cool.
Skin, bone, and flake the cod and transfer to a bowl.
Drain the shellfish and vegetables, reserving the liquid and cheesecloth bag, and add to the bowl containing the cod.
Combine the poaching liquids and add enough water to measure 3 1/2 cups.
In a saucepan melt the remaining butter, add the flour and cook over moderately low heat, stirring, for 3 minutes.
Add the reserved liquid and cheesecloth bag and simmer, stirring occasionally, for 20 minutes.
Remove cheesecloth bag.
Strain through a fine sieve into a bowl and add the heavy cream, cheese, parsley, mustard, nutmeg, lemon juice, and salt and pepper.
Combine the shellfish and cod with the sauce and correct seasoning.
Transfer to a buttered baking dish.

Recipe Summary

Course: 
Side Dish
Dish: 
Pie
Ingredient: 
Seafood
Interest: 
Party

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