Seafood Pie

    1 hour 25 minutes

    This is a very tasty seafood recipe - fish, prawns and scallops baked in a parsley cream sauce topped with potatoes. If like you can tone it down by adding water instead of fish stock. But I personally think its better with the stock.


    Western Australia, Australia
    50 people made this

    Serves: 4 

    • 650g potatoes
    • 1/2 cup white wine
    • 300ml fish stock or water
    • 750g boneless white fish, cut into 5cm pieces
    • 50g butter
    • 1/3 cup plain flour
    • 1/4 cup cream (60ml)
    • 1/4 cup chopped fresh parsley
    • 12 raw prawns, peeled and deveined
    • 125g scallops, cleaned
    • 60g grated cheddar cheese

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Cut potatoes in half, leave skins on. Cook in a pan of boiling water with salt in it, until tender. Drain and cool.
    2. Meanwhile, heat stock and wine in a saucepan. Add the fish pieces and simmer for 5 minutes, or until fish is cooked. Remove the fish and reserve the liquid.
    3. Melt the butter in a pan, add the flour and cook for 1 minute. Remove from the heat and gradually add the reserved liquid. Whisk until smooth. Cook over low heat for 2-3 minutes. Stir in the cream, parsley and seafood.
    4. Preheat the oven to moderate 180 degrees C. Grease a 2 litre ovenproof dish and spoon mixture into it. peel the potatoes and grate, season with salt and pepper, mix well. Spread over the pie and sprinkle with the cheese. Bake for 40 minutes, or until golden brown.

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    Reviews in English (1)


    Delicious, thankyou!! We used the version with water rather than stock, and it came out beautifully.  -  04 Nov 2011  (Review from Allrecipes UK & Ireland)