Seafood Pie
2 large russet potatoes, peeled and cut into large pieces
3 small sweet potatoes, peeled and cut into large pieces (total potato weight approximately 2 ½ pounds)
1 tablespoon butter
2 ½ cups milk, divided
2 tablespoons olive oil
1 carrot, peeled and diced
1 celery stalk, diced
2 tablespoons flour or rice flour
1 cup/8 oz bottle clam broth
1 cup frozen peas. These can be thawed or frozen
1 cup fresh spinach
3 tablespoons dry sherry
2 pounds fish, or any combination of seafood (shrimp, salmon, cod, haddock, etc.), cut into large pieces
4 scallions, sliced
salt
pepper
Preheat the oven to 350°. Set aside a 9” x 13” oven-proof pan
- In a large saucepan, cover the russet and sweet potatoes with water, cover, and bring to a boil. Simmer until they’re cooked through, approximately 10-12 minutes. Drain the potatoes, and return the pan on the warm (but turned off) burner for 2-3 minutes, or until the potatoes start to lose their excess moisture. Mash the potatoes with the butter, and add ¼ – ½ cup of milk, and mix until the texture is smooth. Season to taste with salt and pepper. Set aside
- While the potatoes are cooking, heat 2 cups of milk until is warmed through. It doesn’t have to be boiling. Set this aside
- Preheat a large skillet over a medium heat. When it’s hot, add the olive oil, and then the carrots and celery. Sprinkle with salt and pepper. Sauté for 5-7 minutes, or until the vegetables start to cook through. Sprinkle the flour over the mixture, and stir until it’s combined with the vegetables. Stir in the warm milk, and bring this to a simmer. Stir frequently, until it thickens. Add the clam broth, and return to a simmer
- Add the peas and spinach. When the simmer returns, add the sherry, then the seafood and scallions. Season to taste with salt and pepper, and remove from the heat
- Pour the mixture into the 9” x 13” pan, and spread the potatoes over the top
- Place in the oven, and cook for 30-40 minutes, or until the top has browned, and the mixture is bubbling
- Cool for a few minutes, and serve
Makes 6-8 servings