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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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If you don't like seafood this isn't for you. This is a rich dish laden with a variety of seafood and what a combination it is! I found this dish in the Colonial Williamsburg Cookbook and it will forever be one of our favorites. Ingredients:
2 chicken bouillon cubes |
1/2 lb scallops |
12 oysters |
1/2 lb firm white fish fillet, diced |
5 tablespoons butter |
1/4 cup onion, chopped |
1/4 cup celery, finely diced |
5 tablespoons flour |
1/2 cup lobster meat, cooked and cut into bite-sized pieces (i used imitation) |
1/4 cup dry sherry |
salt & pepper |
pastry dough, for a 10-inch double-crust pie |
Directions:
1. Preheat oven to 375F 10 minutes before the pie is ready to go inches.
2. Dissolve the chicken bouillon in 2 cups hot water and bring to a boil.
3. Cook the scallops, oysters and fish in the chicken stock for 5 minutes or until the fish flakes easily when pierced with a fork.
4. Remove seafood and strain the stock.
5. Reserve the stock.
6. Melt butter in a small skillet over medium heat and sauté the onions and celery.
7. Stir in the flour; add the stock and cook, stirring constantly, until thickened.
8. Add the scallops, oysters, fish, lobster and sherry.
9. Season with salt and pepper; cool.
10. Line a 1-quart casserole, deep-dish pie plate, or four individual 5-inch casseroles with the pastry.
11. Pour in the seafood mix and top with pastry.
12. Cut vents int eh top so that the steam can escape.
13. Bake at 375°F for 25-30 minutes until the pastry is golden brown.
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