Name: Feast of the Seven Fishes Pie Recipe
Prep time: 25 min
Cook time: 40 min
Total time: PT-490852H31M51S
Cuisine: Italian-American
Ingredients: 6 tablespoons unsalted butter; 2 large leeks, white and light green parts only, halved and thinly sliced (about 4 cups); 2 teaspoons kosher salt, divided; 1 garlic clove, minced; 2 anchovies, minced; 1/2 cup dry white wine or dry vermouth; 1/4 cup all-purpose flour, plus more for rolling out pastry; 3/4 cup chicken stock; 1/2 cup clam juice; 1 pound mixed mild fish fillets (such as cod and pollock), cut into 1 1/4-inch thick cubes; 1/2 pound large shelled shrimp (16 to 20 count); 1/2 pound large sea scallops, side muscle removed; 1 cup frozen peas; 1 tablespoon chopped tarragon; 1 tablespoon chopped parsley; 2 tablespoons drained capers, chopped; 1 large egg; 1 teaspoon water; 1 pound puff pastry, thawed; 1 cup sour cream, for serving (optional); 1 ounce salmon or trout roe or other caviar (optional)

Ingredients

6 tablespoons unsalted butter

2 large leeks, white and light green parts only, halved and thinly sliced (4 cups)

2 teaspoons kosher salt

1 garlic clove, minced

2 anchovies, minced

1/2 cup dry white wine or dry vermouth

1/4 cup all-purpose flour, plus more for rolling out pastry

3/4 cup chicken stock

1/2 cup clam juice

1 pound mixed mild fish fillets, cut into 1 1/4-inch thick cubes (such as cod and pollock)

1/2 pound large shelled shrimp (16 to 20 count)

1/2 pound large sea scallops, side muscle removed

1 cup frozen peas

1 tablespoon chopped tarragon

1 tablespoon chopped parsley

2 tablespoons drained capers, chopped

1 large egg

1 pound puff pastry, thawed

1 cup sour cream, for serving (optional)

1 ounce salmon or trout roe or other caviar (optional)

Instructions

Step 1: Butter a shallow 1 1/2-quart baking dish or casserole. Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in leeks and 1 teaspoon salt, cooking until soft and stirring frequently, about 5 to 7 minutes. Add garlic and anchovies and cook for 1 minute until anchovies dissolve. Pour in wine and bring to a boil, then simmer until the wine almost completely evaporates. Remove from heat and transfer mixture to a heatproof bowl.

Step 2: In the same skillet, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook until pale golden, 1 to 3 minutes. Slowly whisk in chicken stock and clam juice, bringing to a simmer while whisking constantly. Simmer for 1 to 3 minutes until very thick, then remove from heat.

Step 3: Pat fish cubes, shrimp, and scallops dry. Stir them into the sauce along with the sautéed leeks, peas, tarragon, parsley, capers, and remaining 1 teaspoon salt. Spoon the mixture into the prepared baking dish.

Step 4: Chill the dish uncovered for at least 1 hour or up to overnight.

Step 5: Before baking, preheat oven to 425°F (220°C). In a small bowl, whisk the egg with 1 teaspoon water to make an egg wash. On a lightly floured surface, unroll the puff pastry and roll it out to 1/8-inch thickness. Use a fish-shaped cutter or a small knife to cut a fish shape from the center of the dough. Alternatively, cut overlapping circles to mimic fish scales on top of the pie.

Step 6: Place the pastry on top of the pie and trim edges but do not seal them to allow puffing. Brush the entire pastry surface with the egg wash.

Step 7: Place the pie on a rimmed baking sheet and bake until the crust is golden, about 30 to 40 minutes. Remove from oven and let cool for 5 to 10 minutes before serving. For serving, spoon sour cream into a small dish and top with trout roe or caviar if desired. Guests can add these to the pie or the caviar can be placed inside the pastry fish cutout.

Tips & Variations

Use a mix of mild-flavored white fish like cod, pollock, or haddock for the best texture and taste.

Substitute dry white wine with dry vermouth for a slightly different flavor profile.

For a vegetarian version, replace seafood with mushrooms, artichokes, and peas with vegetable stock.

Make the pie ahead and freeze before baking; bake from frozen, adding extra time as needed.

If you don’t have a fish-shaped cutter, decorative pastry shapes or simple slits on top add a nice touch while allowing steam to escape.

FAQs

Can I use frozen seafood for this pie?

Yes, frozen seafood can be used but be sure to thaw and pat it dry thoroughly before adding it to the pie to prevent excess moisture.

Is it necessary to chill the pie before baking?

Chilling allows the filling to firm up, helping the pie maintain structure during baking and improving texture. It is recommended to chill for at least an hour.