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The Country Cat's Fish and Shellfish Pot Pie

Recipe courtesy Country Cat
Show: Unique Eats Episode: Seafood

Photo: The Country Cat's Fish and Shellfish Pot Pie

TOTAL TIME: 1 hr
Prep: 20 min
Inactive Prep: 5 min
Cook: 35 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

FUMET:
  • 2 pounds fresh Manila clams
  • 2 cups dry white wine
  • 2 tablespoons fresh garlic, chopped
  • 2 onions, roughly chopped
  • 1 bulb fennel, top removed, roughly chopped
  • 1/2 bunch fresh Italian parsley
  • 1/2 bunch fresh sage
  • 1/2 bunch fresh thyme
  • Zest and juice of 1 lemon
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh garlic, chopped
  • 2 onions, cut into small dice
  • 1 bulb fennel, cut into small dice
  • 1 cup white wine
  • 1 teaspoon chile flakes
  • Zest and juice of 1 lemon
  • 1 bunch fresh Italian parsley, half kept whole and half chopped
  • 1 bunch fresh thyme, half kept whole and half chopped
  • 1/2 bunch fresh sage
  • 1 cup heavy cream
  • Salt and freshly ground black pepper
  • 12 ounces fresh salmon, cut into small pieces
  • 12 peeled shrimp
  • 4 sweet cream biscuits, for topping
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Directions

For the fumet: Combine the clams, wine, garlic, onions and fennel in a large stockpot. Tie the parsley, sage and thyme together with twine or in a cheesecloth to create a bouquet garni, and then add into the pot. Stir in the lemon juice and zest, and then pour in enough water to just cover the clams. Cover and simmer until the clams have opened, and then strain out the fumet into a bowl. Transfer the clams and vegetables to a baking sheet or dish. Let cool 5 minutes, and then remove the clams from their shells and discard the shells and vegetables.

For the pot pie: Melt the butter in a saucepan or small stockpot, and then add 2 tablespoons water to emulsify. Stir in the garlic, onions and fennel to incorporate, and then pour in the wine and add the chile flakes and lemon juice and zest. Cook, covered, until the vegetables are translucent, about 20 minutes.

Tie the whole parsley, whole thyme and the sage together to make a second bouquet garni and add into the vegetables. Pour in the fumet and cream and bring to a simmer. Season with salt and black pepper, and then stir in the clams, salmon and shrimp. Continue cooking until the salmon and shrimp are cooked through, and then stir in the chopped parsley and thyme.

To serve, ladle the pot pie base into warm bowls and top with a warm biscuit. Enjoy!

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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