📋Scallop, Shrimp, Salmon and Cod Fish Pie with a Mediterranean Twist
TThis 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 with a Mediterranean twist. #yourguardianchef #seafoodrecipe #seafoodstew
Servings 6 people
- 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 tbsp butter
- 1/2 lemon zest
- 1/2 cup white wine optional
- salt & pepper
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.
Add the white wine and finish simmer for 1 minute
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.
- 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
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