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.
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 375F 10 minutes before the pie is ready to go inches.
- 2Dissolve the chicken bouillon in 2 cups hot water and bring to a boil.
- 3Cook the scallops, oysters and fish in the chicken stock for 5 minutes or until the fish flakes easily when pierced with a fork.
- 4Remove seafood and strain the stock.
- 5Reserve the stock.
- 6Melt butter in a small skillet over medium heat and sauté the onions and celery.
- 7Stir in the flour; add the stock and cook, stirring constantly, until thickened.
- 8Add the scallops, oysters, fish, lobster and sherry.
- 9Season with salt and pepper; cool.
- 10Line a 1-quart casserole, deep-dish pie plate, or four individual 5-inch casseroles with the pastry.
- 11Pour in the seafood mix and top with pastry.
- 12Cut vents int eh top so that the steam can escape.
- 13Bake at 375°F for 25-30 minutes until the pastry is golden brown.
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Nutritional Facts for Colonial Seafood Pie
Serving Size: 1 (372 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 458.0
- Calories from Fat 174
- Total Fat 19.4 g
- Saturated Fat 10.1 g
- Cholesterol 170.2 mg
- Sodium 774.6 mg
- Total Carbohydrate 19.8 g
- Dietary Fiber 0.5 g
- Sugars 1.5 g
- Protein 35.8 g
The following items or measurements are not included: