Oyster and Rockfish Pot Pie

Recipe courtesy Chef Lynn Crawford, 2009
Show: Pitchin' In Episode: Oysters
TOTAL TIME: 1 hr 5 min
Prep: 20 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 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
recipe tools

Directions

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.
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