I think the healthiest thing that any of us can do is to look at each day as a holiday. Every day we have is a gift, and we should treat it as such.
Today’s recipe was posted in The New York Times around the holidays as a way to make a one-dish version of the traditional Italian “feast of the seven fishes.” I turned it into more of a fancy “pot pie.”
I made it on New Year’s Day for our friends Lynn, Lee, and Barbara, and it was a big hit. Sharing food with good friends and loved ones is truly one of life’s greatest gifts, and it should never be taken for granted.
Working with what is available in the middle of a desert, I’ve deleted
some of the seven fishes from the recipe, and have made several other changes,
as well. I hope you enjoy this version, and will share it with some of your friends.
~ David
Ingredients
- 6 tablespoons unsalted butter, plus extra for dishes
- 2 large leeks, white and light green parts only, halved and thinly sliced
- 2 teaspoons kosher salt
- 2 anchovies, minced
- ½ cup dry vermouth
- ¼ cup all-purpose flour, more for rolling out pastry
- 1 1/4 cups shrimp or seafood stock
- 1 pound mixed mild white fish fillets, cut into 1-inch thick cubes
- 1/2 pound large shelled shrimp, halved lengthwise
- 1/2 pound sea scallops, side muscle removed, halved
- 1 cup frozen peas
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh parsley
- 2 tablespoons drained capers, chopped
- 1 large egg
- 1 pound all-butter puff pastry, thawed
Instructions
- Butter 4 shallow gratin dishes.
- 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 anchovies and cook 1 minute, until the anchovies dissolve.
- Add vermouth and bring to a boil, then let simmer until the wine evaporates almost completely. Remove from heat and scrape into a bowl.
- In the same skillet, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook until pale golden, about 3 minutes. Slowly whisk in shrimp or seafood broth, and bring to a simmer, whisking constantly. Cook until very thick, 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 dishes.
- Chill uncovered, for 1 hour.
- Preheat oven to 425°F.
- 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. Cut into 4 pieces to fit your gratin dishes (I cut mine into ovals). Place pastry on top of pie but don’t seal the edges (it will stop the pastry from puffing). Brush egg wash all over pastry.
- Place pies on a rimmed baking sheet and bake until crust is golden, about 25 minutes. Remove from oven and serve immediately.
- Serves 4.
- Note: you can use any mixture of seafood and fish (I think I prefer all seafood)
© 2024 Copyright Cocoa & Lavender
Adapted from The New York Times
Fran @ G'day Souffle'
August 22, 2020 at 7:20 amYes, this dish does look like a good one to share with family and friends- I especially love the ball of puff pastry on top! Looks like the ecipe has a traditional bechamel sauce for the base but the vermouth adds a tasty addition!
Cocoa & Lavender
August 25, 2020 at 7:48 amThe vermouth is a really nice addition to this, Fran!
Christina Conte
August 22, 2020 at 7:39 amLOVE everything about this dish! Shame to only have it once a year, so I agree: any day can be a holiday (especially during these times)! Lovely photos as usual, David! Stay safe and cool!
Cocoa & Lavender
August 25, 2020 at 7:48 amWe just had this again, Christina – and it is perfect in the summer!
John / Kitchen Riffs
August 22, 2020 at 11:49 amSeafood makes terrific pot pies! And puff pastry dough is so handy to have in the freezer, isn’t it? I like using it to top dishes like this, too. Like this recipe a lot — thanks.
Cocoa & Lavender
August 25, 2020 at 7:49 amI am working on making my own puff pastry, John – it is really hard to find good all-butter puff pastry!
Eha Carr
August 22, 2020 at 5:01 pmYou bring a smile upon my face, ,memories to my heart and a definite plan to copy this appetizing meal ‘your way’ as soon as possible ! Oh I could happily eat this most weeks of the year . . . no holidays needed ! I actually learned about the Feast of the Seven Fishes fro a dear Italian-American friend of yours and mine . . . shall check whether he still reads your posts . . . And – love your use of tarragon and vermouth . . . two of my favourites with fish also . . .
Cocoa & Lavender
August 25, 2020 at 7:50 amI would sometime love to attend a traditional Feast of the Seven Fishes… what a treat that would be, Eha!
Gerlinde
August 22, 2020 at 7:17 pmDavid, you are such a great cook and your recipes show it. I love this dish .
Cocoa & Lavender
August 25, 2020 at 7:51 amThanks, Gerlinde – what a lovely comment!
Ron
August 23, 2020 at 1:41 amMeals with family friends is without a doubt what I’ve missed the most through these times. There’s nothing that appeals to us more than planning, shopping, and cooking a fine meal for friends and family. A good meal with a good bottle and great conversation, yes, that’s what I miss the most.
A very nice new twist (for me) on the classic fish pie. We really enjoy seafood dishes such as this, so I’m so glad for the share. I think we shall try making it using fresh cod, perhaps some salmon, prawns, and scallops.
Cocoa & Lavender
August 25, 2020 at 7:52 amI can’t even tell you how much I miss that, too, Ron. It is the hardest part…
You must get a lot of good fish pies there – not the usual here in Tucson! Your choice of fishes and seafood sounds perfect.
Karen (Back Road Journal)
August 23, 2020 at 9:05 amHaving an Italian husband, a feast of the seven fishes has been served at Christmas several times. This is a beautiful dish that would make any day a holiday. I’ve added it to several of my Pinterest boards…thank you.
Cocoa & Lavender
August 25, 2020 at 7:53 amThanks, Karen – how lucky you are to have been to several of the feasts!
Valentina
August 23, 2020 at 10:30 amDavid, I love the idea of thinking of each day as a holiday. You’re so right — every day should be treated as special and a gift. And this dish is a work of art that is special enough for any celebration. A delicious one at that. The puff pasty is seriously the icing on the “cake!”
Cocoa & Lavender
August 25, 2020 at 7:54 amThanks so much, Valentina – I look forward to sharing this dish with many people in the future.
Raymund
August 23, 2020 at 1:59 pmThis really good good! I will have it anytime, I am such a sucker for seafood, so this for me, is no brainer
Cocoa & Lavender
August 25, 2020 at 7:55 amYou have some awesome seafood dishes on your site, Raymund – the recent calamari dish is coming soon to our table. Just wish we could share it with friends.
sippitysup
August 23, 2020 at 4:54 pmIt’s very clever the way you are floating that disc od pastry in the center of the dish. Not only is it a graphic presentation but as you note it will keep the puff! GREG
Cocoa & Lavender
August 25, 2020 at 7:56 amI am all about the puff, Greg – otherwise, why not just use regular pie dough?
2pots2cook
August 24, 2020 at 1:12 amThank you dear friend. We all are limited ( hope the word is correct ) in so many ways these days that every day needs to be treated as a holiday. And, yes, why should we wait for Christmas Eve to serve it and not this week end ? Let’s enjoy as much as we can hoping to have better times as soon as possible. Enjoy your week and take care 🙂
Cocoa & Lavender
August 25, 2020 at 7:57 amLimited is the perfect word, Davorka. And I am glad so many people agree that this needs to be a year-round celebratory dish!
Kelly | Foodtasia
August 25, 2020 at 2:56 pmSuch an elegant dish, David! The puff pastry on top looks so stunning!
Cocoa & Lavender
August 25, 2020 at 4:10 pmThanks, Kelly – I am always especially pleased when someone likes the one thing I was disappointed in! The puff wrinkled! How rude!
sherry
August 25, 2020 at 6:19 pmhow delicious david. i love seafood and fish but sadly hubby doesn’t. this pie looks gorgeous!
Cocoa & Lavender
August 29, 2020 at 8:39 amI read on someone else’s page that your husband won’t eat seafood… I hope he travels occasionally so that you can get your fill! 🙂
Susan Manfull
August 26, 2020 at 4:47 amI haven’t had a seafood pot pie in many years! Time for one — this one!
Cocoa & Lavender
August 29, 2020 at 8:39 amAnd this one would be a good choice! Where, oh where, will you get your seafood? Hahaha…
Frank Fariello
August 26, 2020 at 6:13 amThis looks delightful, David. I’m all over anything with puff pastry! Especially when there are such delicious morsels waiting underneath. Remind me it’s been ages since I’ve eaten scallops…
And you’re so right about treating every day as a gift. I believe that more and more as I grow older. I just wish I would actually put that into practice. Not always easy…
Cocoa & Lavender
August 29, 2020 at 8:41 amIt has gotten a little easier to remember these days, Frank – and I hope I remember after this pandemic is over.
Scallops are one of my favorites… need to eat them more often!
Gloria
August 26, 2020 at 10:58 pmDavid I love this recipe looks wonderful reallh I love this !!
Cocoa & Lavender
August 29, 2020 at 8:42 amThanks, Gloria – it is really quite wonderful!
Jeff the Chef
August 28, 2020 at 7:38 amWhat an elegant dish. I’m not surprised that it was a hit. I love vermouth in this context. I often prefer vermouth where white wine might be expected. And of course is there anything that couldn’t be improved by puff pastry? I don’t think so. Your presentations, though, are so lovely. That takes an exceptional amount of dedication and patience and talent! Bravo!
Cocoa & Lavender
August 29, 2020 at 8:43 amThanks, Jeff – such a nice and generous compliment, especially coming from you. Glad you like the pot pie – and yes, almost anything is made better with buttery puff pastry!
Priya
August 28, 2020 at 3:14 pmThis dish is a treat for seafood lovers 🙂
Cocoa & Lavender
August 29, 2020 at 8:43 amThanks, Priya – especially kind of oyu as I know you don’t eat seafood! 🙂
Rahul
August 28, 2020 at 9:59 pmSince I come from coastal region of India, I love seafood. Never had a seafood pot pie before. But would love to try this pie. Thanks for sharing the recipe David
Cocoa & Lavender
August 29, 2020 at 8:45 amRahul – which region are you from? The fish dishes from India are amazing – I will have to check your site to see what you have!
John
September 6, 2020 at 2:40 pmNow, this is one elegant pot pie, David. I can picture myself sitting beneath an arbour of grapes, or flowering wisteria, sipping on chilled wine and enjoying this!
Cocoa & Lavender
September 7, 2020 at 7:21 amI like your outdoor vision, John. As we are just getting into outdoor weather, I think I may make this again, though I might need to have Mark plant a grape arbor.
Marcelle
September 6, 2020 at 11:44 pmWe are enormous pot pie fans in this house, David. My son would eat a classic, creamy chicken pot pie for dinner every single night if he could LOL This seafood pie looks just dreamy!! Seriously, fantastic recipe, and I will make this! I already know we will LOVE it!! xo
Cocoa & Lavender
September 7, 2020 at 7:21 amPot pies are the best; so comforting and filling!
Inger @ Art of Natural Living
September 27, 2020 at 7:11 pmThis looks exquisite! And I even (finally) found the Dufour Puff Pastry you recommended!
Cocoa & Lavender
September 28, 2020 at 9:16 amIsn’t Dufour the best, Inger? No more oil-based puff pastry for me!