Ingredients:

  • 2 cups (250g) all-purpose flour
  • ½ teaspoon salt
  • ¾ cup (170g) cold unsalted butter, cubed
  • 4–6 tablespoons ice water
  • 200g (7 oz) shrimp, peeled and deveined, cut into 1-inch pieces
  • 200g (7 oz) white fish fillet (e.g., cod or haddock), cut into 1-inch chunks
  • 200g (7 oz) mussels, scrubbed, debearded, and discard any that are open
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup diced carrots
  • 1 cup fresh or frozen green peas
  • 1 tablespoon tomato paste
  • ½ cup dry white wine
  • 1 cup fish stock (or clam stock)
  • ½ cup heavy cream
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley (plus extra for garnish)

Instructions:

  1. Prepare the Pie Crust: In a large mixing bowl, combine 2 cups flour and ½ teaspoon salt. Add cold, cubed butter and work it into the flour until the mixture resembles a coarse meal with pea-sized pieces. Drizzle in 4 tablespoons ice water gradually until the dough just comes together. Shape into a flat disc, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Preheat the Oven: Preheat your oven to 375°F (190°C).
  3. Prepare the Seafood Filling: In a large skillet, heat olive oil and 2 tablespoons unsalted butter over medium heat. Sauté the chopped onion for 3–4 minutes until softened, add minced garlic and cook for 1 minute. Stir in diced carrots and tomato paste, cooking for 2 minutes. Deglaze with white wine and simmer for 2 minutes. Add fish stock, heavy cream, smoked paprika, dried thyme, salt, and pepper; simmer for about 3 minutes. Gently fold in shrimp, white fish, mussels, and scatter peas. Cook for 2–3 minutes until the seafood just firms up, then remove from heat and stir in chopped parsley.
  4. Assemble the Pie: On a lightly floured surface, roll out the chilled dough into a circle slightly larger than a 9-inch pie dish. Transfer the dough into the dish, pressing it into the bottom and sides. Spoon the seafood filling evenly into the crust. Optionally, decorate the top with dough strips to form a lattice or cover with a second disc of dough, trimming and crimping the edges with slits for steam.
  5. Bake: Place the pie in the preheated oven and bake for 40–45 minutes until the crust is golden brown and the filling is bubbly.
  6. Rest and Serve: Remove the pie from the oven and let it rest for 10 minutes before slicing. Garnish with extra fresh parsley.