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Feast of the Seven Fishes Pie Recipe

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★★★★★

4.5 from 105 reviews

Feast of the Seven Fishes Pie is a luxurious Italian-American seafood casserole encased in flaky puff pastry, filled with a savory mixture of cod, pollock, shrimp, scallops, leeks, peas, and aromatic herbs. This festive dish combines a rich creamy sauce made with butter, white wine, clam juice, and chicken stock, perfect for special celebrations or a impressive dinner that highlights the bounty of the sea.

Ingredients

Scale

For the Filling

  • 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

For the Pastry and Garnish

  • 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)

Instructions

  1. Prepare the baking dish and sauté leeks: Butter a shallow 1 1/2-quart baking dish or casserole. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the sliced leeks and 1 teaspoon salt, cooking until the leeks are soft, about 5 to 7 minutes while stirring frequently. Stir in the minced garlic and anchovies, cooking for 1 minute until anchovies dissolve. Add the white wine and bring to a boil, then simmer until the wine evaporates almost completely. Remove from heat and transfer the mixture to a heatproof bowl.
  2. Make the sauce roux: In the same skillet, melt the remaining 4 tablespoons butter over medium heat. Whisk in the flour and cook until it becomes a pale golden color, about 1 to 3 minutes. Slowly whisk in the chicken stock and clam juice, bringing the mixture to a simmer while whisking constantly. Simmer for 1 to 3 minutes until thickened, then remove from heat.
  3. Combine seafood and herbs: Pat the fish cubes, shrimp, and scallops dry with paper towels. Stir them into the sauce along with the sautéed leeks, peas, tarragon, parsley, capers, and the remaining 1 teaspoon salt. Mix gently to combine all ingredients evenly, then spoon the mixture into the prepared baking dish.
  4. Chill the pie filling: Chill the filled baking dish uncovered for at least 1 hour, or up to overnight, to allow the flavors to meld and the filling to set slightly.
  5. Prepare the pastry topping: Preheat the oven to 425°F (220°C). In a small bowl, whisk together the egg with 1 teaspoon water to make an egg wash. On a lightly floured surface, unroll the thawed puff pastry and roll it out to about 1/8-inch thickness. Using a fish-shaped cutter or a paring knife, cut out a fish shape from the center of the dough, or alternatively cut overlapping circles to mimic fish scales for decoration.
  6. Assemble and bake the pie: Place the pastry over the chilled pie filling and trim the edges but do not seal them, allowing the pastry to puff up during baking. Brush the entire surface of the pastry with the egg wash. Place the pie on a rimmed baking sheet and bake for 30 to 40 minutes, or until the crust is golden brown and crisp.
  7. Rest and serve: Remove the pie from the oven and let it cool for 5 to 10 minutes. Optionally, serve with a side of sour cream topped with trout roe or caviar, or spoon the caviar into the fish cutout on top of the pie for a luxurious presentation. Enjoy warm.

Notes

  • Use mild, flaky white fish like cod and pollock for best texture and flavor balance.
  • Patting seafood dry prevents excess moisture and helps create a thicker sauce.
  • Do not seal the pastry edges to allow the crust to puff and remain flaky.
  • Chilling the pie before baking helps the filling firm up and reduces pastry sogginess.
  • The optional sour cream and roe/caviar garnish adds a creamy, salty contrast that enhances the seafood flavors.
  • You can prepare the filling a day ahead to save time on the day of baking.

Keywords: seafood pie, seafood casserole, Feast of the Seven Fishes, puff pastry pie, Italian seafood dish, holiday seafood recipe, scallop shrimp cod pie

Find it online: https://thefoodrecipe.com/feast-of-the-seven-fishes-pie-recipe/