Entree: Falkland Islands (Malvinas) – Seafood Pie (Baked mixed local seafood in a creamy white sauce topped with mashed potato)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 1 lb (450 g) firm white fish (cod, hake, or locally available whitefish), cut into 1–2 inch (2.5–5 cm) pieces
- 8 oz (225 g) cooked peeled prawns (shrimp), tails removed
- 8 oz (225 g) scallops or bay scallops, cleaned
- 2 tbsp (30 ml) butter
- 1 medium onion, finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, minced
- 3 tbsp (45 g) all-purpose flour
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 ml) Dijon mustard
- 1/4 tsp (1.25 g) ground nutmeg
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- 1 1/4 lb (570 g) potatoes, peeled and cut for mashing
- 3 tbsp (45 ml) butter (for mash)
- 1/4 cup (60 ml) milk (for mash)
- 1 egg yolk (optional, for richer mash)
- 1/4 cup (25 g) grated cheddar or parmesan (optional, for topping)
- 1 tbsp (15 ml) chopped fresh chives for garnish

Instructions

1. Preheat oven to 400°F (200°C). Place potatoes in salted water, bring to a boil and cook until very tender, about 15–18 minutes; drain and mash with 3 tbsp (45 ml) butter, 1/4 cup (60 ml) milk and egg yolk if using; season with salt and pepper; set aside.
2. Meanwhile, heat 2 tbsp (30 ml) butter in a large skillet over medium heat; sauté onion and celery until softened, about 5–6 minutes, then add garlic and cook 1 minute more.
3. Stir in 3 tbsp (45 g) flour and cook 1–2 minutes to make a roux. Gradually whisk in 1 1/2 cups (360 ml) milk and 1/2 cup (120 ml) cream until smooth; simmer until sauce thickens, 3–5 minutes.
4. Add 1 tsp (5 ml) Dijon mustard, 1/4 tsp (1.25 g) nutmeg, 2 tbsp (30 ml) lemon juice, and 2 tbsp (8 g) chopped parsley; season with salt and pepper to taste. Remove from heat.
5. Fold the fish pieces, prawns, and scallops into the sauce gently so seafood is evenly coated.
6. Transfer the seafood mixture to a 9x9-inch (23x23 cm) ovenproof dish or similar. Spoon or pipe the mashed potato over the top to cover the filling completely; scatter 1/4 cup (25 g) grated cheese on top if using.
7. Bake in the preheated oven 20–25 minutes until the filling is bubbling and the top is golden. For extra browning, finish under the broiler 1–2 minutes while watching closely.
8. Let rest 5 minutes, then garnish with chopped chives and serve hot with a crisp green salad or steamed seasonal vegetables.