Feast of the Seven Fishes Pie
Directions
- 1Butter a shallow 1 1/2-quart baking dish or casserole.
- 2Melt 2 tablespoons butter in a large skillet over medium-high heat.
- 3Stir in leeks and 1 teaspoon salt, and cook until soft, stirring frequently, 5 to 7 minutes.
- 4Stir in garlic and anchovies and cook 1 minute, until the anchovies dissolve.
- 5Add wine and bring to a boil, then let simmer until the wine evaporates almost completely.
- 6Remove from heat and scrape into a heatproof bowl.
- 7In the same skillet, melt remaining 4 tablespoons butter over medium heat.
- 8Whisk in flour and cook until pale golden, 1 to 3 minutes.
- 9Slowly whisk in chicken stock and clam juice, and bring to a simmer, whisking constantly.
- 10Simmer for 1 to 3 minutes until very thick, then remove from heat.
- 11Pat the fish cubes, shrimp and scallops dry.
- 12Stir them into the sauce along with the sautéed leeks, peas, tarragon, parsley, capers and remaining 1 teaspoon salt.
- 13Spoon mixture into prepared dish.
- 14Chill uncovered, for at least 1 hour, and up to overnight.
- 15Before baking, heat oven to 425 degrees.
- 16In a small bowl, whisk together egg with 1 teaspoon water.
- 17On a lightly floured surface, unroll pastry dough and roll it 1/8-inch thick.
- 18Use a fish cutter or paring knife to cut out a fish from the center of dough (or cut circles and overlap them to look like fish scales).
- 19Place pastry on top of pie and trim edges, but don’t seal them.
- 20Brush egg wash all over pastry.
- 21Place pie on a rimmed baking sheet and bake until crust is golden, 30 to 40 minutes.
- 22Remove from oven and let cool for 5 to 10 minutes before serving.
- 23If desired, spoon sour cream into a shallow dish, top it with trout roe and serve on the side, or spoon caviar into the fish cutout on top of the pie and serve sour cream on the side.
Ingredients
- 6 tablespoons unsalted butter
- 2 large large leeks, white and light green parts only, halved and thinly sliced
- 2 teaspoons kosher salt
- 1 clove garlic clove, minced
- 2 anchovies, minced
- 0.5 cup dry white wine or dry vermouth
- 0.25 cup all-purpose flour, more for rolling out pastry
- 0.75 cup chicken stock
- 0.5 cup clam juice
- 1 pound mixed mild fish fillets, cut into 1 1/4-inch thick cubes (such as cod and pollock)
- 0.5 pound large shelled shrimp (16 to 20 count)
- 0.5 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
- 1 ounce salmon or trout roe or other caviar
Equipment
shallow 1 1/2-quart baking dish or casserolelarge skilletheatproof bowlsmall bowlfish cutter or paring kniferimmed baking sheet
Tips
- Chill the pie uncovered for at least 1 hour, and up to overnight, before baking.
- Do not seal the edges of the pastry to the dish, as this impinges on the puffing.
- Let the pie cool for 5 to 10 minutes before serving.
Related recipes
Torta al cioccolato con crema pasticcera alla zucca e caramello salato
Italian · Dessert
Mini Seafood Pies
Italian · Dessert
Tiramisu truffels
Italian · Dessert
Brown Butter Apple Fritter Focaccia
Italian · Dessert
Cuccidati (Italian Fig Cookies)
Italian · Dessert
Bolzano Apple Cake
Italian · Dessert1h
Ultimate no-bake tiramisu mud cake hack
Italian · Dessert
Gelato alla nocciola
Italian · Dessert
Gelato al pistacchio fatto in casa
Italian · Dessert
Gelato allo yogurt
Italian · Dessert
Tiramisú Helado
Italian · Dessert
Strawberry Cheesecake Pasta
Italian · Dessert