# Feast of the Seven Fishes Pie

A velvety fish pie, filled with chunks of seafood in a delicate sauce and topped with buttery puff pastry, is festive enough for a blowout Christmas Eve meal.

- Servings: 8 servings
- Total time: 110 min
- Cuisine: Italian
- Category: Dessert
- Language: en

## 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

## Instructions

1. Butter a shallow 1 1/2-quart baking dish or casserole.
2. Melt 2 tablespoons butter in a large skillet over medium-high heat.
3. Stir in leeks and 1 teaspoon salt, and cook until soft, stirring frequently, 5 to 7 minutes.
4. Stir in garlic and anchovies and cook 1 minute, until the anchovies dissolve.
5. Add wine and bring to a boil, then let simmer until the wine evaporates almost completely.
6. Remove from heat and scrape into a heatproof bowl.
7. In the same skillet, melt remaining 4 tablespoons butter over medium heat.
8. Whisk in flour and cook until pale golden, 1 to 3 minutes.
9. Slowly whisk in chicken stock and clam juice, and bring to a simmer, whisking constantly.
10. Simmer for 1 to 3 minutes until very thick, then remove from heat.
11. Pat the fish cubes, shrimp and scallops dry.
12. Stir them into the sauce along with the sautéed leeks, peas, tarragon, parsley, capers and remaining 1 teaspoon salt.
13. Spoon mixture into prepared dish.
14. Chill uncovered, for at least 1 hour, and up to overnight.
15. Before baking, heat oven to 425 degrees.
16. In a small bowl, whisk together egg with 1 teaspoon water.
17. On a lightly floured surface, unroll pastry dough and roll it 1/8-inch thick.
18. Use 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).
19. Place pastry on top of pie and trim edges, but don’t seal them.
20. Brush egg wash all over pastry.
21. Place pie on a rimmed baking sheet and bake until crust is golden, 30 to 40 minutes.
22. Remove from oven and let cool for 5 to 10 minutes before serving.
23. If 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.

## Equipment

- shallow 1 1/2-quart baking dish or casserole
- large skillet
- heatproof bowl
- small bowl
- fish cutter or paring knife
- rimmed 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.

## Source

- Original video: https://cooking.nytimes.com/recipes/1020712-feast-of-the-seven-fishes-pie?smid=ck-recipe-iOS-share
- Recipe page: https://www.cliprecipe.com/recipe/7c3c26da-fc8d-4334-8edc-f9ba6756334e
- Extracted: 2025-12-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt