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This fish pie is an inspiration from an Irish fish pie I had in Howth, near Dublin. The fish was fresh just brought into harbour by the fishing vessels and a Mediterranean flavour was added to the fish pie. So here it is: a mix of Atlantic fish salmon, cod, prawns and scallops fish pie with a Mediterranean twist.
Howth is a charming village in the outskirt of Dublin.
Every time we would visit my husband’s family in Ireland, we would always stop in Howth for dinner before flying back home.
Besides its beauty, Howth is a renown Irish fishing village
Along the harbour pier, several seafood restaurants propose classic Irish seafood dishes prepared with the fresh fish brought by the fishing vessels.
The choice is vast, a seafood lovers paradise.
Here is where I had this fantastic fish pie, at the restaurant Deep.
If you are travelling to Ireland, I would recommend you to stop.
Meanwhile, buy the fresher fish you can find and try this recipe.
What fish to use
I use salmon, cod, shrimps and scallops, but you can use any other combination of fish.
Make sure they are chunky pieces.
If you want to make it very special, add lobster tails.
How to make it
- First stir fry the vegetables and slighted cook the fish to combine the flavours with a bechamel sauce.
This should take only 20 minutes.
Make sure the seafood is not completely cooked before you put it back in the oven.
You do not want to have overcooked fish.
- Then, put it in the oven with Mediterranean flavoured bread crumbs.
- I serve the mash potatoes on the side as I like the crunchy top
Scallop, Shrimp, Salmon and Cod Fish Pie with a Mediterranean Twist
- 7 oz peeled raw shrimps
- 7 oz small size scallops
- 11 oz fresh salmon
- 11 oz fresh cod
- 1 leek
- 2 small carrots
- 1 stalk of celery
- 2 tbsp butter
- 1/2 a lemon’s zest
- salt and pepper
For the topping:
- 1 cups your Guardian Chef Bread crumbs
- 4 tbsp butter in curls
For the béchamel
- 1 tbsp butter
- 1 tbsp flour
- 1 1/2 cup milk
Make the bechamel
- Stir for 1 or 2 minutes the flour and the butter in a pan over low heat with a wooden spoon to create a white roux.
- Remove from the heat and gradually add the warm milk making sure no lumps are formed.
- Put back on the heat and bring to boil stirring constantly.
- Lower the heat and keep steering, until it reaches the right consistency.
- Add salt and nutmeg at the end.
Make the fish pie
- Clean and cut all the vegetables in small pieces
- Stir fry the vegetables in the pan with butter at low heat, making sure they don’t burn.
- Gently place the salmon and the cod cut in large cubes on top, adding salt and lemon zest.
- After 2 minutes turn the fish gently making sure you don’t break it.
- Add the scallop and the shrimps, cooking them lightly making sure they are still raw in the centre.
- Add salt and béchamel, gently stirring all always making sure the fish does not break.
- Once is all mixed but still a bit raw, pour the mixture into a ceramic baking tray.
- Cover the top with the bread crumbs and spread several swirls of butter so the top forms a nice crunchy top when cooked in the oven.
- Put in the oven for 20 minutes at 180 C and serve hot.