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Cod salmon fish pie
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📋Cod Scallops Salmon Fish Pie With Prawns Recipe

This classic cod and salmon fish pie with scallops and prawns has a creamy white sauce and a crispy topping made with breadcrumbs flavored with basil, garlic and Parmesan cheese. It is packed with vegetables like leeks, carrots and celery. This creamy salmon pie is inspired by an Irish fish pie I had in Howth near Dublin, where the fishing vessels freshly brought the Atlantic seafood into the harbor.
Course Main Course
Cuisine British, Irish
Keyword fish pie, salmon cod scallops prawns pie, seafood pie
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Calories 414kcal

Ingredients

  • 7 oz peeled raw shrimps
  • 7 oz small size scallops
  • 11 oz fresh salmon
  • 11 oz fresh cod
  • 1 leek
  • 3 small carrots
  • 3 stalks of celery
  • 2 tablespoon butter
  • ½ lemon zest
  • ½ cup white wine optional
  • salt & pepper

For the topping:

For the béchamel

Instructions

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.
    1 tablespoon butter, 1 ½ cup milk, 1 tablespoon flour
  • 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.
    1 teaspoon salt, 1 pinch freshly grated nutmeg

Make the fish pie

  • Clean and cut all the vegetables in small pieces 
    1 leek, 3 small carrots, 3 stalks of celery
    Carrot Onion Celery Called Mirepoix
  • Stir fry the vegetables in the pan with butter at low heat, making sure they don’t burn. Season with salt.
    2 tablespoon butter
  • Gently place the salmon and the cod cut in large cubes on top, adding salt and lemon zest.
    11 oz fresh salmon, 11 oz fresh cod
  • 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.
    7 oz small size scallops, 7 oz peeled raw shrimps
  • Add lemon zest, salt and béchamel, gently stirring all always making sure the fish does not break.
    salt & pepper
  • Add the white wine and finish simmer for 1 minute
    ½ cup white wine
  • Once is all mixed but still a bit raw, pour the mixture into a ceramic baking tray.
  • Flavour the breadcrumbs with garlic, basil and parmesan in a blender
  • 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.
    1 cup breadcrumbs, 2 tablespoon freshly grated Parmesan, ½ clove peeled garlic cloves, 2 tablespoon chopped basil leaves, 4 tablespoon butter
  • Put in the oven for 20 minutes at 350F - 180 C and serve hot.

Video

Notes

  • Choose good quality fish either fresh or frozen
  • The fish should not break into small pieces, you need to have nice large chunky bites
  • Stir the fish very gently and the least possible otherwise you risk to break it
  • Make sure the seafood is not completely cooked before you put it back in the oven, the fish should never be overcooked.
  • You can use only cod and salmon if you cannot find large prawns or scallops
  • You can use other types of seafood as long as it is chunky
  • I do not top the breadcrumbs with mashed potatoes as I want to keep a nice crispy top

Nutrition

Calories: 414kcal | Carbohydrates: 20g | Protein: 35g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 183mg | Sodium: 720mg | Potassium: 713mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1260IU | Vitamin C: 4.3mg | Calcium: 177mg | Iron: 2.7mg