Recipe courtesy of Lynn Crawford
Oyster and Rockfish Pot Pie
1 hr 5 min
20 min
45 min
6 servings
1 hr 5 min
20 min
45 min
6 servings


  • 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


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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