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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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/feast-of-the-seven-fishes-pie-recipe/