Ingredients:

  • 1 lb (450g) Large Shrimp (prawns), peeled and deveined
  • 1 lb (450g) Sea Scallops, patted dry
  • 8 oz (225g) Cod Fillet, cut into 1-inch pieces
  • 8 oz (225g) Mussels, scrubbed and debearded
  • 2 tbsp Olive Oil
  • 1/4 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 2 tbsp Unsalted Butter
  • 1/2 cup (60g) Finely Diced Onion
  • 2 cloves Garlic, minced
  • 1/4 cup (60ml) Dry White Wine (e.g., Sauvignon Blanc)
  • 1 cup (240ml) Heavy Cream
  • 1/2 cup (120ml) Fish Stock (or chicken stock)
  • 1/4 tsp Saffron Threads, crushed
  • 1 tbsp Fresh Lemon Juice
  • 2 tbsp Chopped Fresh Parsley
  • Salt and Pepper, to taste
  • 1 sheet (approximately 14 oz/400g) Ready-Made Puff Pastry, thawed
  • 1 Large Egg, beaten (for egg wash)

Instructions:

  1. Toss the shrimp, scallops, and cod with olive oil, salt, and pepper. Set aside.
  2. Melt butter in a large skillet. Sauté onion until softened. Add garlic and cook until fragrant.
  3. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Reduce slightly.
  4. Stir in heavy cream, fish stock, and saffron threads. Bring to a simmer and reduce slightly until thickened. Season with salt and pepper.
  5. Add the shrimp, scallops, and cod to the sauce. Cook until just cooked through (scallops should be opaque, shrimp pink, and cod flaky). Be careful not to overcook!
  6. Add the mussels, cover and steam until all the mussels have opened (discard any mussels that do not open).
  7. Stir in lemon juice and parsley.
  8. Divide the seafood mixture evenly among the ramekins.
  9. Roll out puff pastry slightly (if desired). Cut circles of pastry slightly larger than the ramekins.
  10. Brush the rims of the ramekins with egg wash. Place the pastry circles over the ramekins, gently pressing the edges to seal. Brush the pastry tops with egg wash.
  11. Bake in a preheated oven (400°F/200°C/Gas Mark 6) until the pastry is golden brown and puffed, about 15-20 minutes.
  12. Let cool slightly before serving.