Seafood Pot Pie
photo by Brown Norway
- Ready In:
- 2hrs 40mins
- Ingredients:
- 20
- Serves:
-
4-6
ingredients
-
SEAFOOD
- 1⁄4 lb unsalted butter
- 1 1⁄2 cups chopped yellow onions (1 large onion)
- 1 cup chopped fennel (we omitted using, personal preference)
- 1⁄2 cup all-purpose flour
- 4 cups fish stock or 4 cups clam juice
- 1 tablespoon Pernod (we omitted using, personal preference)
- 1⁄2 lb large shrimp, peeled and deveined
- 1 tablespoon kosher salt
- 1 1⁄2 teaspoons fresh ground black pepper
- 3 tablespoons heavy cream
- 3⁄4 lb cooked fresh lobster meat
- 1 1⁄2 cups frozen peas (not "baby" peas)
- 1 1⁄2 cups frozen small whole onions
- 1⁄2 cup minced flat leaf parsley
-
PASTRY
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1⁄2 teaspoon baking powder
- 1⁄4 lb cold unsalted butter, diced
- 1⁄4 - 1⁄3 cup ice water
- 1 eggs, beaten with 1 tablespoon water or 1 heavy cream, for egg wash
directions
-
FOR THE SEAFOOD:
- Melt the butter in a large saute pan over medium heat.
- Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent.
- Add the flour and cook over low heat for 3 more minutes, stirring occasionally.
- Meanwhile, bring the stock to a simmer in a large saucepan.
- Add the shrimp and scallops and cook for 2 minutes, just until firm.
- Remove the seafood to a large bowl with a slotted spoon.
- Pour 3 cups of stock into a measuring cup and discard the rest.
- When the flour is cooked in the onion and fennel mixture, slowly add the 3 cups of stock, the Pernod, salt and pepper and simmer for 3 minutes.
- Stir in the heavy cream.
- Cut the lobster meat into medium-sized cubes.
- Add the lobster to the bowl with the seafood, then add the frozen peas, frozen onions, and parsley.
- Pour the sauce over the mixture and taste for seasoning.
- Pour into a 9 x 13 x 2 baking dish and refrigerate.
-
FOR THE PASTRY:
- Mix the flour, salt, and baking powder in a food processor fitted with a steel blade.
- Add the butter and pulse 10 times, until the butter is the size of peas.
- With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.
- Dump the dough out on a floured surface and knead quickly into a ball.
- Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
- Meanwhile, preheat the oven to 375º F.
- Roll the dough out to fit the baking dish with about a 3/4 inch overlap.
- Use the egg wash to paint the oitside rim of the dish.
- Place the dough on the filled baking dish and press it lightly to adhere to the egg wash.
- Make 4 or 5 slashes in it to allow the steam to escape.
- Place the dish on a sheet pan lined with parchmen paper and and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.
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Reviews
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I did lots of fiddling with this recipe and it still turned out great. I could not get fennel; so I substituted the same amout of chopped celery and 2 tsp. of fennel seeds. I did not use Pernod either because I didn't have it. Still had a great fennel flavor that was just right and very unique. I forgot the parsley. For seafood I used meat from 3 chix lobsters, 0.5 lb of scallops and 7 large shrimp-which made quite a lot of filling. This recipe doesn't state what type of dish to bake this in. While I assumed it was a pie dish, I was serving this for a dinner party, and didn't want that "messy" look. I used corning dishes that were about 5.5 inches across and 2.5 inches deep to create "individual" pies. With the volume of meat used, I ended up with enough for the 4 corning dishes, and also a shallow 9 inch pie plate (left overs!). The dough is very rubbery, and contracts back on itself when rolled; a bit more challenging than regular pie crust-but cooks up hard and crispy, like a pot pie should be. The dough recipe was enough for the 4 corning dishes with a bit left over. I did not line the dishes with dough. I just filled them with the filling and covered the top with dough. I liked this better. Did the same with the pie. I made these pies up the day of my dinner party, wrapped in plastic wrap and refrigerated until it about an hour before dinner. Cooked them for only 1 hour (could have been less as tops were a little over done). My oven runs cold, so the recommended 1.5 hours would have been too much. These were delicious and a big hit at my dinner party. The only draw back was the time it took to prep. However I had good luck with doing ahead. I think you could even do this the day before and it would be OK. (in fact I took 2 days before I cooked the "left over" pie and was still OK).
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This was absolutely yummy! Followed the instructions except that I used fish stock, 1 tsp cognac, heavy cream, a little salt and pepper and lotsa bay's seasoning for lobster bisque like flavour. Mixed with a can of crab meat and pour it over the prawns, cream snapper chunks, scallops, peas and sweetcorn. And of course being the lazy gal I am, I used frozen butter puff pastry. Everyone was raving about it when I served this during a dinner last week! :)) Thanks!
RECIPE SUBMITTED BY
<p>Hello all, thank you for visiting My Page but forgive me for it is a work in progress! :) As I am sure you have noticed I changed my Chef Name to Manami which means love & beauty. ;) Just thought I should get with the program - my geisha & my icon! :) Don't fret, I won't change it again! <br /><br />I am 70 years young and I live in a nursing home, which is out of this world, I am treated like a princess and the world is my oyster! I have a private room and during the season I do taxes for most of the staff, as well as my personal clients that have been following me since I left the business world about 25 years ago. I was rear-ended by a van and it turned my whole world upside down. Why dwell on that? <br /><br />I am an American Jew (from NYC) who moved to Havana, Cuba when I was 2 1/2 years old, lived there until a few days after Castro took over and vamoosed it out of that country as fast as my legs would carry me! I was on a forced hiatus from the UofM, due to illness. <br /><br />From there my sister, mother and I went to NYC to work and my father went to Haiti in Port-Au-Prince, where he and my uncle had purchased some tiny cocoa plantations & a chocolate factory - for the choccolate liquer - to make baking chocolate (the real bitter stuff). We joined my father about 2 months later where I spent 2 of the most carefree & wonderful years of my life! It is the stuff that movies are made of! (A la Grace Kelly - even my clothes were like hers)> </p>
<p>I then continued my studies in upstate NY and hated it because it was too, too cold!:( Went back to NYC to work and see what I wanted to do with my life - I was all of 20 years old and had to drop out of school because of illness and then because of the weather! Yuck - so I got a job in a Textile Buying Office as a receptionist and soon I found myself buying trimmings! Loved it and was very happy with the work I was doing. <br /><br />However, I got an offer from two young guys who had a factory in Cleveland, Ohio, where they made Maternity Clothes and they wanted me to be in charge of the shipping dept, keep inventory and in my spare time - help with the designing!! I couldn't pass it up - the offer sounded so great and the salary was twice what I was making in the NYC. So I went to Cleveland, got married, had both my children and got a divorce 15 years later. <br /><br />Then my children and I moved to South Florida and have been here since 1978, I can't count that far back :) <br /><br />Learned how to do taxes with H&R Block and worked simultaneously as a Supervisor in 2 offices for them for 15 years. Then after the accident everything went spiralling downwards until I could no longer walk alone even with a walker - so the next step was a wheelchair. Stayed at home with a lot of help (nurses, PT therapists) fixed the bathroom so I could bathe myself and fixed the kitchen so I could help warm-up meals (was taught how to cook in rehab) and so forth and so on. <br /><br />However, the fire department had other plans for me, I called them too often to pick me up off the floor - how embarassing! So they gave me a choice - either a home or they would have to call HRS! :( (very sad) <br /><br />It was there, in my home where I was robbed! <img title=Cry src=/tiny_mce/plugins/emotions/img/smiley-cry.gif border=0 alt=Cry /> All my cookbooks (all my Julia Childs Cookbooks, my Settlement Cookbook which had been my mothers - published in 1939 - with all her notes) my mother's cookbooks from Cuba & Haiti, all my handwritten recipes. They also took all my Delft collection, some antiques that I had in the kitchen like my rolling pin, a beautiful old & used wooden bowl, a charcoal-iron that was brought north when my parents left Haiti, it was hand-painted & was gorgeous, as well as all the other things that are too numerous to mention! <br /><br />That proved to be the last straw & from there it was an ALF,<img title=Yell src=/tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> which was horrible, and then on to another home where the administrator of that home became the administrator here and voila, here I am. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /></p>
<p>I have a beautiful large private room with a private bath, furnished to my liking: eclectic! <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> My room is large enough to house my office and all the other odds and ends with which I like to surround myself.<br /><br />During tax season, mostly, my room is always full (of course I love it that way)! I have a blanket my daughter bought for me in New Mexico and that is on my bed. You guessed it - that is where everbody sits or on my great grandfather's arm chair which is in great shape. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /> Update 01/11/2008 that time is here again :) Have started doing taxes already and not just regular taxes but corporations, partnerships and 1040X - ammended returns! Whoopee! I love the feeling I get when this time comes around and I get into gear!!! I love it! :) <br /><br />The head chef, the kitchen supervisor & the dietician enjoy the recipes from Zaar; the ones that I post, as well as, the others. We are in the process of changing the menu right now - so we have been doing a lot of figuring. The administrator is so cute because every once in a while she asks for a recipe and then she gives me a pack of paper so I can print them. <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /><br /><br />I am president of the resident council and most of the family members come to me to take care of their grievances - this way I do my part - and the staff can take care of the larger problems! It has been working for 10 years - why change if it ain't broke?<img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /></p>
<p>Well, it's time to say hasta luego folks. <img title=Laughing src=/tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /><br /><br /></p>