Seafood Pie

This is a long-term Simply Sam recipe, I have been cooking this pie with continual modifications over time. As a result, I think it has to be one of my favourites. This can be either made into pot pies as pictured, or alternatively, a large pie. Either works just as well, I just find pot pies look great in pictures!

Fish can be a great source of omega-3 fatty acid and is recommended to be consumed twice a week. Add this recipe to your seafood repertoire!

Ingredients:

• 200g salmon, skin-off, cut onto 2cm cubes

• 200g white fish, I like to use snapper, cut into 2 cm cubes

• 200g green peeled prawns, chopped into 3 pieces

• 200g scallops, halved

• 1 1/2 cups milk

• 1 bay leaf

• 10g bonito flakes

• 1 tsp kombu tsuyu sauce

• 10g wakame seaweed

• 60g butter

• 1/4 cup plain flour

• 1 onion, sliced

• 3 sticks of celery, finely diced

• 1 medium carrot, finely diced

• 1/2 cup frozen peas

• 1/4 cup fresh parsley, chopped

• 2-4 sheets light puff pastry

• 1/4 milk or 1 egg, beaten (optional)

Method:

1. Prepare all ingredients as stated above and preheat the oven to 180C.

2. In a saucepot, combine the milk, bay leaf, bonito flakes, kombu tsuyu, and seaweed. Bring to a simmer then remove from the heat and allow the milk to infuse for 15 minutes. Strain this mixture, and reserve the milk.

3. While the milk is infusing, in a separate fry pan melt the butter on a medium heat. Once the butter is melted, add in the onion, celery and carrot. Cook for one minute then add the plain flour and stir with a wooden spoon for two minutes.

4. Remove from the heat and gradually mix the milk into the vegetable mixture. Return the pan to a medium heat and allow the sauce to thicken.

5. Once the sauce has slightly thickened, add the peas, parsley and fish to the mixture and stir through until the fish is partially cooked (the prawns will be starting to go red and the salmon will be going lighter in colour).

6. Portion the fish mixture into your pots and cut a circle out of your pasty and lay on the top. Press the edges of the pastry down with a fork and brush with milk or beaten egg.

7. Bake for 20-25 minutes, until the pastry is golden on the top.

8. Enjoy with a side of greens!