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RECIPE
18 INGREDIENTS 8 STEPS 1hr 10min

Seafood Pie with Silverfish

Sustainable fish like silvers, Cape Hope squid and black mussels make an appearance instead of prawns and shrimp, thus this version of fish pie celebrates affordable local seafood. Here I’ve filleted my own squid and fish, but have also made use of store-bought haddock to add a smoky depth to the filling.
Seafood Pie with Silverfish Recipe | SideChef
Sustainable fish like silvers, Cape Hope squid and black mussels make an appearance instead of prawns and shrimp, thus this version of fish pie celebrates affordable local seafood. Here I’ve filleted my own squid and fish, but have also made use of store-bought haddock to add a smoky depth to the filling.
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
1hr 10min
Total Time
$4.74
Cost Per Serving

Ingredients

Servings
6
US / METRIC
10.5 oz
White Fish Fillets
like carpenter, hake or monkfish, filleted and cut into chunks
5.5 oz
Fresh Squid , washed, sliced
5.5 oz
Fresh Mussels , washed, steamed
shells discarded
5.5 oz
Haddock Fillets , deboned
broken into flakes
as needed
for frying
to taste
for frying
1
Small Yellow Onion , peeled, diced
4
Leeks , rinsed, thinly sliced
2 cloves
Garlic , crushed
1 1/4 cups
Fish Stock
1 cup
Fresh Cream
1
Lemon , juiced
4 sprigs
14 oz
Puff Pastry , thawed
1
Egg , beaten
to taste
Coarse Black Pepper
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Nutrition Per Serving

VIEW ALL
CALORIES
776
FAT
45.5 g
PROTEIN
32.0 g
CARBS
57.0 g

Cooking Instructions

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Step 1
Preheat oven to 430 degrees F (220 degrees C).
Step 2
Heat the Olive Oil (as needed) and Butter (to taste) in a large saucepan over medium heat and fry the Yellow Onion (1) and Leeks (4) until soft and translucent.
Step 3
Stir through the Garlic (2 cloves) and All-Purpose Flour (3/4 cup) to create a thickened paste (roux). Cook for a minute then pour in the Fish Stock (1 1/4 cups) , whisking the mixture until smooth.
Step 4
Slowly add in the Fresh Cream (1 cup) and juice of the Lemon (1) , stirring to combine. The sauce needs to evenly coat the back of a spoon. When thickened to the right consistency, remove the sauce from the heat.
Step 5
Stir through the White Fish Fillets (10.5 oz) , Fresh Squid (5.5 oz) , Fresh Mussels (5.5 oz) , and Haddock Fillets (5.5 oz) , then add in the Fresh Dill (4 sprigs) , discarding the stalks. Season with Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste) and transfer into a large ovenproof dish.
Step 6
Roll out the Puff Pastry (14 oz) on a lightly floured surface to fit the pie dish. Gently cover the pie mixture with the pastry, pressing the edges down to seal in the filling. Use a pie bird or alternatively poke a few holes in the pastry to let steam escape.
Step 7
Brush the pastry all over with Egg (1) and bake the pie in a preheated 430 degrees F (220 degrees C) oven until golden and flaky, about 10 to 15 minutes.
Step 8
Serve the pie with a side of your choice, extra lemon wedges and a bottle of your favorite red wine.
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Nutrition Per Serving
Calories
776
% Daily Value*
Fat
45.5 g
58%
Saturated Fat
18.0 g
90%
Trans Fat
0.0 g
--
Cholesterol
190.3 mg
63%
Carbohydrates
57.0 g
21%
Fiber
3.4 g
12%
Sugars
6.5 g
--
Protein
32.0 g
64%
Sodium
508.3 mg
22%
Vitamin D
1.1 µg
6%
Calcium
115.8 mg
9%
Iron
5.7 mg
32%
Potassium
638.0 mg
14%
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