Entree: Falkland Islands (Malvinas) – Central Culinary Region – Seafood Pie

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 5 min

Total 1 hr

Ingredients

- 2 lb (900 g) russet potatoes, peeled and cut for mashing
- 4 tbsp (60 g) butter (for mash)
- 1/2 cup (120 ml) milk (for mash)
- 2 cod fillets, approx. 6 oz (170 g) each
- 8 oz (225 g) smoked haddock
- 8 oz (225 g) raw peeled prawns (shrimp), shell removed
- 8 oz (225 g) mussel meat, cooked and shelled
- 3 tbsp (45 g) butter (for sauce)
- 3 tbsp (45 g) all-purpose flour
- 1 1/2 cups (360 ml) milk (or a mix of milk and fish stock)
- 1/2 cup (120 ml) fish stock or clam juice
- 1/4 cup (60 ml) dry white wine (optional)
- 1 medium onion, approx. 4 oz (110 g), finely chopped
- 1 stalk celery, approx. 1.5 oz (40 g), finely chopped
- 1/2 cup (50 g) leeks (white part), finely sliced
- 1 tsp (5 ml) Dijon mustard
- 1/4 cup (15 g) fresh parsley, chopped
- 1 bay leaf
- 1 tsp (6 g) salt
- 1/2 tsp (1.5 g) ground black pepper
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (50 g) grated cheddar cheese (optional, for mash)
- 1 tbsp (15 ml) olive oil (for sautéing)
- 1 egg, approx. 50 g, beaten (for glazing, optional)

Instructions

1. Preheat the oven to 400°F (200°C). Place the peeled potatoes in salted water, bring to a boil and cook until tender, about 15–20 minutes. Drain, mash with 4 tbsp (60 g) butter and 1/2 cup (120 ml) milk, stir in 1/2 cup (50 g) grated cheddar if using, season to taste; set aside.
2. While potatoes cook, heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Sauté the chopped onion, celery and leeks until soft, about 6–8 minutes. Add the bay leaf and remove from heat.
3. In a separate saucepan, melt 3 tbsp (45 g) butter over medium heat. Whisk in 3 tbsp (45 g) flour and cook 1–2 minutes to form a roux. Gradually whisk in 1 1/2 cups (360 ml) milk and 1/2 cup (120 ml) fish stock until smooth and thickened. Stir in the white wine (if using), Dijon mustard, salt and pepper, then simmer gently for 2–3 minutes.
4. Add the sautéed vegetables, chopped parsley and lemon juice to the sauce. Flake the cod and smoked haddock into large pieces and fold into the sauce along with the prawns and mussel meat; mix gently so the pieces stay intact. Remove the bay leaf and check seasoning.
5. Spoon the seafood and sauce mixture into a 9x9-inch (23x23 cm) or similar ovenproof dish. Top evenly with the mashed potato, using a fork to create ridges for browning. Brush the surface with beaten egg if using.
6. Bake in the preheated oven for 25–30 minutes, or until the top is golden and the filling is bubbling at the edges. If the top browns too quickly, cover loosely with foil.
7. Let the pie rest 5 minutes before serving. Garnish with extra chopped parsley and a squeeze of lemon. Serve hot with steamed greens or a simple salad.