Feast Of The Seven Fishes Pie Recipes
FEAST OF THE SEVEN FISHES PIE
A velvety fish pie, filled with chunks of seafood in a delicate sauce, is classic cold-weather comfort food in the British Isles. This seafood pie is fancier than most. It's got a buttery puff pastry topping that turns golden and crunchy as it bakes. And it's brimming with seven varieties of fish, including scallops and shrimp, to make it festive enough to serve for a blowout Christmas Eve meal, like the Italian-American celebration Feast of the Seven Fishes. That said, if you'd rather keep things simpler, using just two or three kinds of fish still results in a stunning pie. Alaskan wild pollock, a mild, flaky fish that's becoming more and more available in seafood markets, is a lovely and sustainable choice, as is Pacific cod.
Provided by Melissa Clark
Categories pies and tarts, main course
Time 1h50m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Butter a shallow 1 1/2-quart baking dish or casserole. Melt 2 tablespoons butter in a large skillet over medium-high heat, then stir in leeks and 1 teaspoon salt, and cook until soft, stirring frequently, 5 to 7 minutes. Stir in garlic and anchovies and cook 1 minute, until the anchovies dissolve. Add wine and bring to a boil, then let simmer until the wine evaporates almost completely. Remove from heat and scrape into a heatproof bowl.
- In the same skillet, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook until pale golden, 1 to 3 minutes. Slowly whisk in chicken stock and clam juice, and bring to a simmer, whisking constantly. Simmer for 1 to 3 minutes until very thick (it will thin out as it bakes), then remove from heat.
- Pat the fish cubes, shrimp and scallops dry. Stir them into the sauce along with the sautéed leeks, peas, tarragon, parsley, capers and remaining 1 teaspoon salt. Spoon mixture into prepared dish.
- Chill uncovered, for at least 1 hour, and up to overnight.
- Before baking, heat oven to 425 degrees. In a small bowl, whisk together egg with 1 teaspoon water. On a lightly floured surface, unroll pastry dough. Roll it 1/8-inch thick. Use a fish cutter or paring knife to cut out a fish from the center of dough. (Alternatively, you can cut circles from the dough and overlap them on top of the pie to look like fish scales).
- Place pastry on top of pie and trim edges, but don't seal them (sealing impinges on the puffing). Brush egg wash all over pastry.
- Place pie on a rimmed baking sheet and bake until crust is golden, 30 to 40 minutes. Remove from oven and let cool for 5 to 10 minutes before serving. If you like, spoon the sour cream into a shallow dish, top it with the trout roe and serve it on the side for guests to add to the pie. Or spoon the caviar into the fish cutout on top of the pie and serve sour cream on the side.
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- Snacks and Appetizers. Baked stuffed clams, baked and raw oysters and shrimp cocktail are easy to start with before sitting down to plated food at the table.
- Greens and Seafood Salad. Seafood in a salad with traditional Italian greens like endives, arugula and radicchio are a good idea between two heavier courses, and the red and green colors are holiday appropriate.
- Hearty Seafood Stew. A seafood stew like cacciucco (true Italian cioppino) is classic, but you can get a few different fish in one bowl: bragging rights at the water cooler in January: “We had 13 fishes at our feast”.
- The Pasta Course. Most Feast of the Seven Fishes dinners have one thing in common: a pasta dish. FNK_7FishesFraDiavoloPasta_V. Food Network Kitchen’s 7 Fishes Fra Diavolo Pasta, as seen on Food Network.
- Meaty Fish Entrees. It’s nice to have a whole fish, head and tail included, to signify abundance. Fried fish can also be part of your main course: make an oven-fried fish if you don’t want to deep fry, or think about a shallow fry like crab cakes.
- A Palate Cleanser. If you want to seriously up the ante on your feast, serve a small palate cleanser between your dinner and dessert courses to help cut through all the rich dishes you’ve been serving.
- Dessert. Dessert is probably the best course for a guest to bring: if they’re late, dinner won’t be held up, and it probably won’t require reheating in the oven.
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