Sea Scallop and Cod Pie Topped With Mashed Potatoes

The scent of the sea always takes me back to childhood summers spent on the rugged Irish coast. My grandmother, a woman whose hands held the wisdom of generations, used to make the most incredible fish pies. I remember huddling in her cozy kitchen, the wind howling outside, as the aroma of creamy fish and fluffy mashed potatoes filled the air. This Sea Scallop and Cod Pie, while not precisely her recipe, evokes those comforting memories with every bite – a taste of home, no matter where I am.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6
• Yield: 1 pie
• Dietary Type: Pescatarian

Ingredients

• 8 large sea scallops (about 1 1/2 cups), cleaned
• 3/4 lb cod fillet (or sea bass), your favorite white fish fillet
• 2 cups milk
• 1 teaspoon salt
• 1 teaspoon white pepper
• 3 tablespoons butter
• 3 tablespoons flour
• 1/2 lb mushrooms, sliced
• 1/4 cup sweet white wine or 1/4 cup sherry wine
• 1 1/2 – 2 1/2 lbs fresh mashed potatoes (about 5-8 large potatoes)
• Optional: 2 sliced scallions
• Optional: 1/4 cup green peas
• Optional: Paprika

Equipment Needed

• Large saucepan
• Slotted spoon
• 2-quart ovenproof dish
• Mixing spoon

Instructions

1. Begin by preparing the scallops and cod. Clean the scallops thoroughly, removing any tough connective tissue, and cut them in half. Leave the cod fillet whole for now.

2. In a large saucepan, gently simmer the scallops and cod in the milk for 15 minutes. The milk should be just below a boil, with only small bubbles forming around the edges. This gentle poaching ensures the fish remains tender and infuses the milk with delicious seafood flavor.

3. Carefully strain the milk, reserving both the fish and the infused milk separately. Set the fish aside.

4. Return the milk to the saucepan and reduce it over medium heat for an additional 5 minutes. This concentrates the flavor and thickens the sauce slightly. Keep a close eye on it, stirring occasionally, to prevent it from scorching.

5. In the same saucepan, melt 2 tablespoons of butter over medium heat. Once melted, stir in the flour and cook for about a minute, stirring constantly. This creates a roux, which will act as the base for your creamy sauce. Be sure to cook the roux long enough to remove the raw flour taste, but not so long that it browns.

6. Gradually add the milk, whisking continuously to avoid any lumps. This is a crucial step. Adding the milk slowly and whisking vigorously ensures a smooth, creamy sauce. If lumps do form, you can try whisking harder or even using an immersion blender to smooth them out.

7. Season the sauce with salt and white pepper. Then, add the sliced mushrooms and simmer for about 10 minutes longer. This allows the mushrooms to soften and release their earthy flavors into the sauce.

8. Next, add the sherry (or sweet white wine) and, finally, gently fold in the scallops and cod. Ensure the fish is broken into bite-sized pieces while adding it. Heat the mixture through, but do not overcook the scallops or they will become rubbery.

9. Once the filling is hot, transfer it to an oiled 2-quart ovenproof dish. Make sure the dish is well-greased to prevent the pie from sticking.

10. Cover the fish mixture completely with the prepared mashed potatoes, making sure they reach right to the edges of the dish. This creates a seal that helps to keep the filling moist and prevents it from bubbling over. You can pipe the mashed potatoes for a more decorative finish, or simply spread them evenly with a fork.

11. Dot the top of the mashed potatoes with the remaining 1 tablespoon of butter. If desired, sprinkle with paprika for a touch of color and a subtle smoky flavor.

12. Bake in a moderate oven (350°F) for 20-30 minutes, or until the top is turning golden brown and the filling is bubbling hot. The exact baking time may vary depending on your oven, so keep a close eye on it.

13. Optional add-ins: you may also add 2 sliced scallions and 1/4 cup green peas to the fish mixture just before topping with potatoes.

Expert Tips & Tricks

• For a richer sauce: Substitute heavy cream for some of the milk.
• Make-ahead tip: The fish filling can be prepared a day in advance and stored in the refrigerator. Simply top with mashed potatoes and bake just before serving.
• To prevent a soggy bottom: Blind bake the mashed potato topping for 10 minutes before adding the fish filling.
• Enhance the flavor: Add a bay leaf to the milk while poaching the fish for an extra layer of aroma. Remove before adding the milk to the roux.
• Spice it up: Add a pinch of cayenne pepper to the sauce for a subtle kick.

Serving & Storage Suggestions

Serve the Sea Scallop and Cod Pie hot, straight from the oven. A side of steamed green beans or a crisp green salad complements the richness of the pie beautifully.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals. The pie can also be frozen for up to 2 months. Thaw completely in the refrigerator before reheating. Note that the texture of the potatoes may change slightly after freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	293.9 kcal	N/A
Calories from Fat	93 g	32%
Total Fat	10.4 g	16%
Saturated Fat	6 g	30%
Cholesterol	71.8 mg	23%
Sodium	942.7 mg	39%
Total Carbohydrate	29.1 g	9%
Dietary Fiber	2.3 g	9%
Sugars	2.6 g	10%
Protein	19.3 g	38%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Shrimp Instead of Scallops: Use shrimp in place of scallops.
• Gluten-Free: Use gluten-free flour for the roux.
• Different Fish: Try using salmon or haddock instead of cod for a different flavor profile.
• Vegetarian Option: Replace the fish with hearty vegetables like cauliflower, broccoli, and carrots. Use vegetable broth instead of milk for poaching.

FAQs (Frequently Asked Questions)

Q: Can I use frozen scallops and cod?

A: Yes, you can use frozen scallops and cod. Make sure to thaw them completely before cooking and pat them dry to remove any excess moisture.

Q: Can I make this pie in individual ramekins?

A: Absolutely! Divide the filling and mashed potatoes among individual ramekins and bake as directed. This is great for portion control and presentation.

Q: What if my mashed potatoes are too thick?

A: Stir in a little extra milk or cream until they reach your desired consistency.

Q: Can I add cheese to the mashed potato topping?

A: Yes, adding grated cheddar or parmesan cheese to the mashed potato topping will create a delicious cheesy crust.

Q: The sauce is too thin, how can I thicken it?

A: Mix a tablespoon of cornstarch with two tablespoons of cold water to make a slurry. Slowly whisk the slurry into the simmering sauce until it thickens to your desired consistency.

Final Thoughts

This Sea Scallop and Cod Pie is more than just a recipe; it’s a culinary hug, a taste of simpler times, and a celebration of the sea. Whether you’re looking for a comforting weeknight dinner or a dish to impress your guests, this pie is sure to please. Don’t be afraid to experiment with the recipe and make it your own. I encourage you to try it, share your feedback, and perhaps pair it with a crisp Sauvignon Blanc to elevate the experience. Happy cooking!