Feast of the Seven Fishes Pie Recipe

Introduction

Feast of the Seven Fishes Pie is a comforting and elegant seafood casserole inspired by the Italian-American Christmas Eve tradition. This dish combines a variety of mild fish, shrimp, and scallops in a creamy sauce, topped with flaky puff pastry for a show-stopping meal.

Ingredients

• 6 tablespoons unsalted butter
• 2 large leeks, white and light green parts only, halved and thinly sliced (4 cups)
• 2 teaspoons kosher salt
• 1 garlic clove, minced
• 2 anchovies, minced
• 1/2 cup dry white wine or dry vermouth
• 1/4 cup all-purpose flour, plus more for rolling out pastry
• 3/4 cup chicken stock
• 1/2 cup clam juice
• 1 pound mixed mild fish fillets, cut into 1 1/4-inch thick cubes (such as cod and pollock)
• 1/2 pound large shelled shrimp (16 to 20 count)
• 1/2 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 (optional)
• 1 ounce salmon or trout roe or other caviar (optional)

Instructions

1. Step 1: Butter a shallow 1 1/2-quart baking dish or casserole. Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in leeks and 1 teaspoon salt, cooking until soft and fragrant, about 5 to 7 minutes. Add garlic and anchovies and cook for 1 minute, until the anchovies dissolve. Pour in the wine and bring to a boil, then simmer until the wine nearly evaporates. Remove from heat and transfer the mixture to a heatproof bowl.
2. Step 2: In the same skillet, melt the remaining 4 tablespoons butter over medium heat. Whisk in the flour and cook until pale golden, 1 to 3 minutes. Gradually whisk in chicken stock and clam juice, bringing the mixture to a simmer while stirring constantly. Let it simmer for 1 to 3 minutes until very thick. Remove from heat.
3. Step 3: Pat the fish cubes, shrimp, and scallops dry. Add them to the sauce along with the sautéed leeks, peas, tarragon, parsley, capers, and the remaining 1 teaspoon salt. Stir gently to combine, then spoon the mixture into the prepared baking dish.
4. Step 4: Chill the filled dish uncovered for at least 1 hour or up to overnight to set the filling.
5. Step 5: Preheat the oven to 425°F (220°C). In a small bowl, whisk the egg with 1 teaspoon water to create an egg wash. On a lightly floured surface, roll out the puff pastry to 1/8-inch thickness. Use a fish-shaped cutter or a small knife to cut a fish design from the center of the dough. Alternatively, cut overlapping circles to mimic fish scales.
6. Step 6: Place the pastry over the chilled filling, trim the edges but do not seal them to allow puffing. Brush the entire pastry surface with the egg wash.
7. Step 7: Place the pie on a rimmed baking sheet and bake for 30 to 40 minutes, until the crust is golden and puffed. Let the pie cool for 5 to 10 minutes before serving.
8. Step 8 (Optional): Serve with sour cream on the side, topped with salmon or trout roe, or spoon the caviar into the cutout on top of the pie for an elegant finish.

Tips & Variations

• Use firm, mild white fish for the best texture and flavor. Adjust seafood varieties based on availability and preference.
• To add more herbal brightness, try swapping tarragon with fresh dill or basil.
• For a vegetarian option, substitute seafood with mushrooms and substitute clam juice with vegetable broth.
• Do not seal the pastry edges fully to maintain maximum puff and crunch.
• Chilling the filling before baking helps set it, preventing a soggy crust.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven until warmed through to maintain pastry crispness. Avoid microwaving, as it may make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this pie?

Yes, you can use frozen seafood as long as it is fully thawed and patted dry before adding to the recipe to avoid excess moisture in the filling.

Is it possible to prepare this dish ahead of time?

Absolutely. The filling can be made and chilled overnight, then topped with pastry and baked just before serving for a convenient and impressive meal.

Feast of the Seven Fishes Pie Recipe

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★★★★★

4.4 from 133 reviews

A decadent Feast of the Seven Fishes Pie that combines mild fish fillets, shrimp, scallops, and flavorful aromatics in a rich sauce, all encased in a flaky puff pastry crust. This Italian-American seafood casserole is perfect for holidays and special occasions, delivering layers of savory seafood goodness with a buttery crust and aromatic herbs.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 minutes (plus 1 hour chilling time)
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American

Ingredients

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Seafood and Filling

• 1 pound mixed mild fish fillets, cut into 1 1/4-inch thick cubes (such as cod and pollock)
• 1/2 pound large shelled shrimp (16 to 20 count)
• 1/2 pound large sea scallops, side muscle removed
• 1 cup frozen peas
• 1 tablespoon chopped tarragon
• 1 tablespoon chopped parsley
• 2 tablespoons drained capers, chopped

Vegetables and Aromatics

• 2 large leeks, white and light green parts only, halved and thinly sliced (4 cups)
• 1 garlic clove, minced
• 2 anchovies, minced

Liquids and Stocks

• 1/2 cup dry white wine or dry vermouth
• 3/4 cup chicken stock
• 1/2 cup clam juice

Pastry and Other Ingredients

• 6 tablespoons unsalted butter
• 2 teaspoons kosher salt, divided
• 1/4 cup all-purpose flour, plus more for rolling out pastry
• 1 large egg
• 1 pound puff pastry, thawed
• 1 cup sour cream, for serving (optional)
• 1 ounce salmon or trout roe or other caviar (optional)

Instructions

1. Prepare the baking dish and sauté leeks: Butter a shallow 1 1/2-quart baking dish or casserole. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the thinly sliced leeks and 1 teaspoon of kosher salt, cooking and stirring frequently for 5 to 7 minutes until the leeks are soft.
2. Add aromatics and deglaze: Stir in the minced garlic and anchovies and cook for about 1 minute until the anchovies dissolve. Pour in the white wine or dry vermouth and bring to a boil, then reduce heat and simmer until the wine almost completely evaporates. Remove from heat and transfer the mixture to a heatproof bowl.
3. Make the sauce roux: In the same skillet, melt the remaining 4 tablespoons butter over medium heat. Whisk in the flour and cook for 1 to 3 minutes until the mixture turns pale golden, forming a roux.
4. Add liquid to thicken sauce: Slowly whisk in the chicken stock and clam juice, bringing the mixture to a simmer while whisking constantly. Continue simmering for 1 to 3 minutes until the sauce is very thick (it will thin during baking). Remove from heat.
5. Combine seafood and herbs: Pat the fish cubes, shrimp, and scallops dry with paper towels. Stir them into the thickened sauce along with the sautéed leeks, peas, chopped tarragon, chopped parsley, capers, and the remaining 1 teaspoon kosher salt. Mix gently to combine all ingredients evenly.
6. Chill the filling: Spoon the seafood mixture into the prepared buttered baking dish. Chill uncovered in the refrigerator for at least 1 hour or up to overnight to let flavors meld and the filling to set.
7. Prepare pastry topping: Preheat the oven to 425°F (220°C). In a small bowl, whisk together the egg with 1 teaspoon water to create an egg wash. On a lightly floured surface, unroll the thawed puff pastry dough and roll it to about 1/8-inch thickness. Use a fish-shaped cutter or a paring knife to cut a fish shape from the center of the dough; alternatively, cut circles and layer them like fish scales on top of the pie.
8. Assemble and apply egg wash: Place the pastry over the chilled seafood filling in the baking dish and trim the edges—do not seal the edges to allow the pastry to puff properly. Brush the entire surface of the pastry with the egg wash to give a beautiful golden finish when baked.
9. Bake the pie: Set the pie on a rimmed baking sheet to catch any spills and bake in the preheated oven for 30 to 40 minutes, until the puff pastry is golden brown and fully cooked through.
10. Cool and serve: Remove the pie from the oven and let it cool for 5 to 10 minutes before serving. Serve with sour cream on the side, optionally topped with trout or salmon roe/caviar, or spoon caviar into the fish-shaped cutout on the pastry for an elegant presentation.

Notes

• Pat the seafood dry before mixing it into the sauce to avoid excess moisture, which could make the pie soggy.
• Do not seal the edges of the pastry to ensure maximum puffing and flakiness.
• The pie can be chilled overnight before baking to deepen the flavors and make assembling easier.
• Sourcing fresh seafood will greatly enhance the quality of this pie.
• Sour cream and roe are optional but add a luxurious touch to the dish.
• Use a rimmed baking sheet when baking to catch any bubbling filling and prevent oven mess.

Keywords: seafood pie, Feast of the Seven Fishes, Italian seafood casserole, puff pastry pie, holiday seafood dish