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Prep 25 mins
Cook 30 mins
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.
- 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
- Preheat oven to 375F 10 minutes before the pie is ready to go inches.
- Dissolve the chicken bouillon in 2 cups hot water and bring to a boil.
- Cook the scallops, oysters and fish in the chicken stock for 5 minutes or until the fish flakes easily when pierced with a fork.
- Remove seafood and strain the stock.
- Reserve the stock.
- Melt butter in a small skillet over medium heat and sauté the onions and celery.
- Stir in the flour; add the stock and cook, stirring constantly, until thickened.
- Add the scallops, oysters, fish, lobster and sherry.
- Season with salt and pepper; cool.
- Line a 1-quart casserole, deep-dish pie plate, or four individual 5-inch casseroles with the pastry.
- Pour in the seafood mix and top with pastry.
- Cut vents int eh top so that the steam can escape.
- Bake at 375°F for 25-30 minutes until the pastry is golden brown.