Seafood Pie

We ate a lot of French and French inspired foods while on our Canada trip. Since we’ve been home, I have continued with that theme a bit too. Although, to be fair, we eat a lot of different ethnically inspired foods all the time. 🙂 Canada, even Quebec, is a blend of French, Irish, Scottish and British influences, and these different cultures are all still represented in their foods and culture today.

While up in Canada, I purchased a French/English cookbook too, to help me to continue to learn more about more French inspired foods from our neighbors north east of us.

One of the dishes I made was a seafood pie, similar to the seafood cassoulet I enjoyed while dining at Chateau Frontenac. Great Eats In the Great North – Part 7 – Chateau Frontenac

Seafood pies, also known as fishermen’s pie, or stargazer’s pie, have their origins dating back to the Medieval times, where most religious people were abstaining from eating meat on Fridays. Seafood pies were popular both in British and Celtic regions specifically, though they were also popular anywhere along a coastline. Legend has it that 500d years ago, on a cold and stormy eve in the Cornish village of Mousehole, the sea was so violent that no fish could be caught for the community. Unable to watch the village starve, fisherman Tom Bawcock braved the elements and brought home a catch so large that no one went hungry.  Originally they were made with cheaper leftover pieces of fish that was readily available to the masses; seven types of fish were used in the pies made: sand eels, horse mackerel, pilchards, herring, dogfish, ling and an unknown seventh fish. They were also very popular in WWII as well, when people would eat whatever was available. Today, things have changed and they are made with a variety of good quality fish. Originally they were made with a pastry crust, like how I made mine, but today, they are also made with a mashed potato or cheese “crust” like what is used to top a Shepherd’s pie.

Some believe eating seafood and seafood pies were made popular after Julius Caesar and the Romans were in Britain as early as 55 BC. Fish was eaten to honor the Roman goddess Venus.

Seafood Pie

For my seafood pie, I used large prawns and some of my Cole’s Tinned Salmon and and Smoked Muscles. I was definitely not skimping when it came to quality or amounts of seafood in my pies. But then I never skimp on anything I cook. 🙂

I started off making my go-to dough for the crust.

The Crust

1 1/2 cups flour

6 TBSP cold butter, cubed small

1 tsp salt

1 egg

5-6 TBSP heavy whipping cream

In a food processor, blend the flour, salt and butter together until it resembles a coarse sand. Then add the egg and the cream and blend again until it all comes together in a dough ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.

The Seafood Filling

You can use any kind of seafood you like. I used what I had. Juneau and Dorrie were happy too, because they got the fish oil mixed in with their food too. Nothing goes to waste in our house and we are all happy. 🙂

1- 1 1/2 lbs large shrimp or prawns, peeled, rinsed and deveined

1 can Cole’s Tinned Smoked Muscles, drained

1 can Cole’s Tinned Smoked Salmon, drained

3-5 slices of bacon, cooked and cut into small pieces.

1-2 potatoes, diced

2 carrots, diced

1 cup peas

3-4 green onions, sliced

1/2 red bell pepper, diced

1-1 1/2 cups heavy whipping cream

1/2 cup flour

salt & fresh ground black pepper to taste

1 tsp dried thyme

olive oil for cooking

Preheat the oven to 375* F or 191* C.

Spray medium ramekins with cooking sporay.

Cut the shrimp into pieces and cook in olive oil for about 3 minutes, or until completely cooked. Remove and set aside.

Cook the bacon to a medium-crisp. Let cool for a bit until it is cool enough to work with, then cut into small pieces.

Cook the carrots, potatoes and peas until softened. I used leftover potatoes that were already cooked. When done, add the cooked shrimp, cream, flour and seasonings. You are looking for a sauce with a medium consistency, like a bechamel sauce.

Mix together well and bring to a boil, then reduce the heat to a simmer and continue to cook for about 5-7 minutes, stirring frequently. Add the tinned fish, bacon and green onions. Mix together thoroughly once again and turn off the heat.

On a lightly floured surface, roll the dough out nice and thin to cover the ramekins.

Fill the prepared ramekins with the seafood mixture. Top with the dough and pinch around the edges to make a tight seal. With a sharp serrated knife, make some slits in the top of the dough.

Brush the tops with an egg wash then place in the oven to bake. Bake for about an hour or until the crusts are golden brown and crisp and flaky.

This is a hearty meal in and of itself. No need for anything extra except a glass or two of a cool, crisp white wine. Enjoy.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.