Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (226g) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup (120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 4 tablespoons (60g) unsalted butter
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 1/2 cup (60g) all-purpose flour
  • 4 cups (950ml) fish stock (or chicken stock if fish stock is unavailable)
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) peeled and deveined shrimp, cut into 1-inch pieces
  • 1 pound (450g) cod or haddock fillets, cut into 1-inch pieces
  • 8 ounces (225g) sea scallops, halved if large
  • 1/2 cup (110g) frozen peas
  • 1/4 cup (50g) chopped fresh parsley
  • Lemon wedges, for serving (optional)

Instructions:

  1. Make the Pastry: Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Flatten into a disc, wrap, and chill for at least 30 minutes.
  2. Prepare the Filling Base: Melt butter in saucepan. Sauté onion, carrots, and celery until softened.
  3. Make the Cream Sauce: Stir in flour and cook for 1 minute. Gradually whisk in fish stock and white wine. Bring to a simmer, then stir in heavy cream, thyme, and smoked paprika. Season with salt and pepper.
  4. Cook the Seafood: Gently add shrimp, cod, and scallops to the sauce. Simmer until just cooked through, being careful not to overcook.
  5. Assemble the Pot Pie: Stir in peas and parsley. Pour filling into pie dish.
  6. Top with Pastry: Roll out pastry on a lightly floured surface. Cut a circle slightly larger than the pie dish. Place pastry over filling, crimp the edges, and cut vents in the top.
  7. Bake: Brush with egg wash. Bake at 375°F (190°C) for 40-45 minutes, or until pastry is golden brown and filling is bubbly.
  8. Rest & Serve: Let cool slightly before serving. Serve with lemon wedges, if desired.