A Seafood Pie for the Feast

Cooked beneath buttery puff pastry, seafood mingles in a velvety sauce for a fish pie that doubles as a lovely excursion centerpiece for Christmas Eve.

A fish pie, creamy on the lowest, included in mashed potatoes on pinnacle, is a classic cold climate staple throughout the British Isles. Like its meaty cousin, shepherd’s pie, it has a comfortable appeal as inviting as a fluffy rug subsequent to the fire. But full of seafood as opposed to lamb, a fish pie makes for a miles lighter meal.

Diana Henry, the London-based food author whose brand new book, “From The Oven To The Table” (Mitchell Beazley, 2019) celebrates the fun of homey one-pan food, calls fish pie the final in comfort food in Britain.

“Here it’s miles seemed a bit like fall apart,” she stated, referring to the dessert. “There is constantly a sigh of contentment as you placed fish pie on the table.”

This model — a great centerpiece for a blowout holiday meal — is a touch greater fashionable than maximum. Instead of mashed potatoes, it’s topped with a buttery puff pastry crust that turns delicately golden because it bakes.

The scallops and shrimp take it up a notch, so do try and encompass them.Credit…Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
I suggest shopping for the puff pastry dough. As delightful and company-worthy as fish pie is, even the fanciest ones don’t require the fussiness of a home made laminated dough. Do find a puff pastry brand that uses butter rather than shortening due to the fact you may simply taste the difference. Or use your preferred pie crust recipe rather. Pie dough won’t self-praise, however it’s going to flavor splendidly rich, providing you with hand-crafted crust bragging rights.

I created this pie with Christmas Eve in mind, as a amusing mission for the Italian-American birthday celebration Feast of the Seven Fishes. Using a complete of 7 fish became one among my dreams (and if you rely the clam juice and the optionally available caviar garnish, I just made it). That stated, the pie might be simply as festive with 4 or five one-of-a-kind forms of seafood, so don’t let a meager choice at your grocery store deter you. It’s truly the scallops and shrimp that take the pie up a notch, so do try to consist of them.

Then, feel free to apply some thing sorts of mild, company chunks of fish you could get. Pacific cod and wild Alaskan pollock are two sustainable picks. Sometimes you’ll find them frozen, in chunks, and people are perfectly first-class. Just thaw them earlier than including to the sauce.

You could make the filling for the pie the day earlier than baking it, and even roll out the pastry then, too. But eat it proper after cooking. That’s while the pie is at its most wonderful, served directly from the oven, aromatic and warm.

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