Faidley's Fish and Shrimp Pot Pie
1 hr 10 min · Medium
A hearty fall or winter entrée using fresh or frozen fish and shrimp under a golden puff pastry lid.
Ingredients
- 1 lb firm white fish, cut into chunks
- 1/2 lb shrimp, peeled
- 2 cups seafood stock
- 1 cup heavy cream
- 1 cup diced carrot, celery and onion
- 1 sheet puff pastry
Method
- 1Sweat the vegetables in butter until soft, then dust with flour.
- 2Add stock and cream, simmer until thickened.
- 3Fold in fish and shrimp; season generously.
- 4Top with puff pastry and bake at 400°F for 25 minutes until golden.
