New England Seafood Casserole

Just last week I tried a delightful Seafood Pot Pie on the coast in Portsmouth, New Hampshire. Needless to say, it became my mission to make my very own version this week! Lucky for me, seafood was on sale for Memorial Day, and with temperatures in the  mid 50’s (downright cold for the end of May), all signs pointed to this savory seafood soiree.  This is definitely going to be a staple at our house and will certainly make a more frequent appearance as the weather gets colder!



  • 1 sticks unsalted butter
  • 1 cup chopped vidalia onion
  • 1 cup chopped fresh flat-leaf parsley
  • 2 cups fish stock
  • 1 pound sea scallops (cut in half)
  • 1/2 pound peeled, deveined raw shrimp
  • 1/2 pound fresh haddock
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1/3 cup heavy cream
  • 2 cups frozen peas
  • 1 cup frozen pearl onions

Pastry Crust

  • 1 stick unsalted butter
  • 2 cups white flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/3 cup cold water
  • 1 TBS white vinegar
  • 1/4 cup minced chopped fresh flat-leaf parsley


  1. Preheat oven to 375 degrees. Melt 1 stick of butter in a large skillet over medium heat. When melted, add chopped onions  and 1 cup chopped fresh parsley, and sauté until semi-translucent, about 5 minutes
  2. While onion is cooking, put scallops, haddock and shrimp into a large saucepan, cover with water, and then bring to a boil. After 3 minutes boiling or when fish is flaking and/or shrimp is cooked pink, use a slotted spoon to ladle the seafood into a a 9×13 pan. The haddock should fall apart easily, but if there are any big chunks, cut into smaller bite size pieces. Reserve 1.5 cups of the fish stock for later use.
  3. Pour the reserved fish stock into the skillet with the onions, add 1 tsp salt and 1/2 tsp white pepper, and bring to a boil. Once reduced in in half (about 6 minutes), pour in heavy cream, and lower heat to low.
  4. Meanwhile, prepare the crust. Mix 2 cups flour with 1 tsp salt, 1/2 tsp baking soda, and 1/4 cup minced fresh parsley in a large bowl. Then, cut in 1 stick cold butter with a pastry cutter. Once cut into the mixture (it should resemble corse crumbs), add in 1/4 cup + 2 TBS cold water and 1 TBS white vinegar. Knead the dough until a smooth ball is formed, then wrap in plastic wrap and place in freezer for 15 minutes.
  5. While the dough is chilling, pour the onion-cream sauce onto the seafood mixture in the 9×13 pan and gently stir to combine. Add peas and onions and mix into fish and onion cream sauce.
  6. After the dough has chilled for 15 minutes, bring out onto a floured surface and role out into a rectangle that is large enough to cover the 9×13 pan. Place dough on top of seafood mixture and press to the sides of the pan to seal. Cut 3 slits into crust so that steam can vent.
  7. Bake in oven for 1 hour or until crust is golden and flaky. Once baked, remove and let sit for 10 minute before serving. We like ours served with lemon slices squeezed over top the shrimp, scallops and haddock!


One thought on “New England Seafood Casserole

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s