Oyster And Rockfish Pot Pie Recipes

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SOUTH JERSEY OYSTER PIE



South Jersey Oyster Pie image

An old favorite from when Absecon Oysters were known world-wide.

Provided by Charlie in Fla

Categories     Main Dish Recipes     Savory Pie Recipes     Pork Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

½ pound bacon
1 double crust ready-to-use pie crust
1 small onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced
1 small green bell pepper, chopped
3 tablespoons all-purpose flour
¾ cup heavy cream
24 oysters, shucked with liquid reserved
½ teaspoon seafood seasoning (such as Old Bay®), or more to taste

Steps:

  • Cook the bacon in a large, deep skillet over medium-high heat until golden brown, about 10 minutes; remove to a paper towel-lined plate to drain, reserving the drippings. Crumble the bacon.
  • Preheat an oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with 1 of the pie crusts.
  • Heat 1 tablespoon of the reserved bacon drippings in a skillet over medium-low heat; add the onion, celery, garlic, and green pepper to the hot drippings, cover, and cook until tender, about 5 minutes. Remove the cooked vegetables to a bowl. Increase heat to medium and stir 3 tablespoons of the reserved drippings and the flour together in the skillet to make a thick paste. Slowly pour the cream and 1 cup of the reserved liquid from the oysters into the paste; cook and stir until a thick gravy forms. Fold the bacon, oysters, and vegetables into the mixture; season with seafood seasoning. Pour the mixture into the prepared pie crust. Cover with the remaining crust.
  • Bake in the preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 33 g, Cholesterol 115.7 mg, Fat 30.6 g, Fiber 2.3 g, Protein 21.5 g, SaturatedFat 10.9 g, Sodium 659.2 mg, Sugar 0.9 g

OYSTER AND ROCKFISH POT PIE



Oyster and Rockfish Pot Pie image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 22

3 tablespoons olive oil
1 tablespoon unsalted butter
1/2 cup button mushrooms, quartered
1/2 cup medium-diced potatoes
1/4 cup medium-diced carrots
1/4 cup medium-diced leeks
3 stalks celery, medium diced
2 cloves garlic, finely chopped
1 small onion, medium diced
1/4 cup all-purpose flour
1 cup white wine
3 cups fish stock
1 cup heavy cream
1 pound rockfish, skinned and cut into 1-inch cubes
2 dozen oysters, shucked
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1 lemon, juiced
Salt and freshly ground black pepper
6 large puff pastry rounds, chilled (1/8-inch thick and 4 inches round)
1 egg, beaten

Steps:

  • Preheat the oven to 395 degrees F.
  • Heat the olive oil and butter in a large saucepot over medium-high heat. Saute the mushrooms, potatoes, carrots, leeks, celery, garlic and onions for about 5 minutes. Add the flour to the vegetables to coat well, and then add the white wine. Continue to cook over medium heat for 3 minutes. Add the stock and cream and stir until smooth. Simmer on low heat until the vegetables are tender, about 15 minutes. Add the rockfish, cook for 5 minutes, and then add the oysters, herbs and lemon juice. Season with salt and pepper.
  • Divide the mixture into 6 large ovenproof ramekins and cover with the rounds of chilled puff pastry. Brush the tops of the pastry with the beaten egg and bake until golden brown, about 15 minutes.

OYSTER PIE



Oyster Pie image

This savory pie has a simple, quick crust made of crushed cracker crumbs; there's no need to make a pie crust.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

14 tablespoons (1 3/4 sticks) unsalted butter, plus more for dish
1 1/2 quarts shucked oysters, and their liquid
7 scallions, white and pale-green parts only, finely chopped
1 teaspoon Worcestershire sauce
3/4 teaspoon Tabasco sauce
1 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups saltine cracker crumbs, crumbled by hand (about 46 crackers)
3 tablespoons half-and-half, or milk

Steps:

  • Heat oven to 450 degrees with rack in center. Butter a shallow 9- to 10-inch baking or pie dish. Drain oysters, reserving the liquid. Check oysters for shells, and discard shells. Melt 3 tablespoons butter over medium heat in a medium skillet, and cook scallions until soft, 3 minutes. Stir in Worcestershire sauce and Tabasco Sauce. Transfer mixture to a medium bowl, and let cool.
  • Stir in oysters, 1/4 cup parsley, salt, and pepper. In a medium bowl, combine cracker crumbs and remaining 3/4 cup parsley. Melt remaining 11 tablespoons butter, and stir into crumb mixture. In a small bowl, combine 1/4 cup of the reserved oyster liquid with half-and-half. Spread an even, thin layer of the crumb mixture in the bottom of the baking dish. Cover with one-third of the oyster mixture. Cover with 1/2 cup crumb mixture, followed by one-third of the oyster liquid. Continue until all ingredients are used, two more times, ending with crumb mixture. Bake until golden brown on top, 25 to 35 minutes. Serve hot.

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