Entree: South Georgia and the South Sandwich Islands – Seafood Pie (Baked savory pie of mixed seafood in a creamy white sauce topped with mashed potato)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) mixed firm white fish (such as cod or haddock)
- 8 oz (225 g) raw peeled shrimp (prawns)
- 8 oz (225 g) mussels, shelled and weight of meat (or clams, shelled)
- 4 tbsp (60 g) unsalted butter
- 3 tbsp (45 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz (170 g))
- 1 medium leek, white part only, cleaned and thinly sliced (about 6 oz (170 g))
- 2 celery stalks, finely chopped (about 3 oz (85 g))
- 2 cloves garlic, minced
- 3 tbsp (24 g) all-purpose flour
- 1 1/2 cups (360 ml) fish stock or low-sodium chicken stock
- 1/2 cup (120 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- 1/4 tsp (0.5 g) ground nutmeg
- Salt and freshly ground black pepper to taste
- 2 lb (900 g) russet potatoes, peeled and cut into chunks (for topping)
- 4 tbsp (60 g) unsalted butter (for potatoes)
- 3/4 cup (180 ml) whole milk (for potatoes)
- 1/2 cup (50 g) grated cheddar or Parmesan cheese (optional, for topping)

Show original ingredient measurements

- 1 lb (454 g) mixed firm white fish (such as cod or haddock)
- 8 oz (225 g) raw peeled shrimp (prawns)
- 8 oz (225 g) mussels, shelled and weight of meat (or clams, shelled)
- 4 tbsp (60 g) unsalted butter
- 3 tbsp (45 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 1 medium leek, white part only, cleaned and thinly sliced (about 6 oz / 170 g)
- 2 celery stalks, finely chopped (about 3 oz / 85 g)
- 2 cloves garlic, minced
- 3 tbsp (24 g) all-purpose flour
- 1 1/2 cups (360 ml) fish stock or low-sodium chicken stock
- 1/2 cup (120 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- 1/4 tsp (0.5 g) ground nutmeg
- Salt and freshly ground black pepper to taste
- 2 lb (900 g) russet potatoes, peeled and cut into chunks (for topping)
- 4 tbsp (60 g) unsalted butter (for potatoes)
- 3/4 cup (180 ml) whole milk (for potatoes)
- 1/2 cup (50 g) grated cheddar or Parmesan cheese (optional, for topping)

Instructions

1. Preheat the oven to 400°F (200°C). Place potatoes in salted water, bring to a boil, and simmer until tender, about 15–20 minutes.
2. While potatoes cook, heat 2 tbsp (30 ml) olive oil and 2 tbsp (30 g) butter in a large skillet over medium heat. Add onion, leek, and celery and cook until soft and translucent, about 6–8 minutes. Add garlic and cook 1 minute.
3. Stir in flour and cook for 1–2 minutes to form a roux. Gradually whisk in the fish stock, then milk and cream until smooth. Simmer until slightly thickened, about 3–5 minutes.
4. Add lemon juice, parsley, nutmeg, and season with salt and pepper. Gently fold in the white fish (cut into large flakes), shrimp, and mussel meat. Heat through for 2–3 minutes — do not overcook the seafood. Adjust seasoning. Remove from heat.
5. Drain potatoes and mash with 4 tbsp (60 g) butter and 3/4 cup (180 ml) milk until smooth and seasoned with salt and pepper.
6. Spoon the seafood mixture into a 9x9-inch (23x23 cm) or similar baking dish. Top evenly with mashed potatoes and sprinkle cheese over if using.
7. Brush the potato surface with remaining 1 tbsp (15 ml) olive oil or a little melted butter. Bake for 20–25 minutes until the top is golden and the filling bubbles. Let rest 5 minutes before serving.