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Seafood Pot Pie

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Ingredients

Adjust Servings:
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

Nutritional information

976.4
Calories
504 g
Calories From Fat
56.1 g
Total Fat
33.1 g
Saturated Fat
360 mg
Cholesterol
3041.4 mg
Sodium
72.4 g
Carbs
7.4 g
Dietary Fiber
9 g
Sugars
46.3 g
Protein
509g
Serving Size

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Seafood Pot Pie

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    Cuisine:

    This was absolutely yummy! Followed the instructions except that 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, used frozen butter puff pastry. Everyone was raving about it when I served this during a dinner last week! :)) Thanks!

    • 180 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Seafood Pot Pie, Bubbly warm goodness under a crispy crust Another one dish wonder from Ina House Beautiful Magazine, September 2009 edition I have tasted Ina Garten’s Lobster Potpie and it was awesome – so how can you improve on something so delicious but she has!!! One of my philosphies of cooking is to take a recipe you are totally comfortable making, and then have three variations of it up your sleeve She also says that she loves all kinds of potpies — chicken, lobster, vegetable, plus the one with seafood 1 process = 4 recipes and you have a whole dinner in one dish that goes from the oven to the table How easy is that? I really love the way this lady thinks, creates recipes, cooks with ease and has awesome & lovely dinner parties 🙂 Rated 5 stars out of 525 reviews Believe it or not – this recipe has been reworked since I tasted it the first time from her 1999 The Barefoot Contessa Cookbook This can be served to anyone – it can become a family meal or one for guests! Oops – almost forgot the pastry dough has a 30 minute chilling time – sorry 😉 I know – it is once in a lifetime experience!, This was absolutely yummy! Followed the instructions except that 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, used frozen butter puff pastry Everyone was raving about it when I served this during a dinner last week! :)) Thanks!


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    Steps

    1
    Done

    For the Seafood:

    2
    Done

    Melt the Butter in a Large Saute Pan Over Medium Heat.

    3
    Done

    Add the Chopped Onion and Fennel and Cook For 10 to 15 Minutes, Until the Onions Are Translucent.

    4
    Done

    Add the Flour and Cook Over Low Heat For 3 More Minutes, Stirring Occasionally.

    5
    Done

    Meanwhile, Bring the Stock to a Simmer in a Large Saucepan.

    6
    Done

    Add the Shrimp and Scallops and Cook For 2 Minutes, Just Until Firm.

    7
    Done

    Remove the Seafood to a Large Bowl With a Slotted Spoon.

    8
    Done

    Pour 3 Cups of Stock Into a Measuring Cup and Discard the Rest.

    9
    Done

    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.

    10
    Done

    Stir in the Heavy Cream.

    11
    Done

    Cut the Lobster Meat Into Medium-Sized Cubes.

    12
    Done

    Add the Lobster to the Bowl With the Seafood, Then Add the Frozen Peas, Frozen Onions, and Parsley.

    13
    Done

    Pour the Sauce Over the Mixture and Taste For Seasoning.

    14
    Done

    Pour Into a 9 X 13 X 2 Baking Dish and Refrigerate.

    15
    Done

    For the Pastry:

    Avatar Of Hanna Brown

    Hanna Brown

    Culinary cowboy known for his hearty and comforting dishes.

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