Seaman's Potpie
1. Ingredients
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- 1 cup small shell pasta
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 celery rib, finely chopped
- 1 tablespoon fresh thyme leaves
- 1/4 cup all-purpose flour
- 2 cups fish stock, such as Kitchen Basics brand
- 1 cup milk
- 1/4 cup cornstarch
- 1 pound large shrimp - shelled, deveined and halved lengthwise
- 1 pound bay scallops or quartered sea scallops
- 1 cup frozen peas
- 2 plum tomato, finely chopped
- 1/4 cup cream sherry (optional)
- Salt and freshly ground pepper
Nutrition Info
Per Serving
- Calories: 377 kcal
- Carbohydrates: 33 g
- Dietary Fiber: 2 g
- Fat: 9 g
- Protein: 36 g
- Sugars: 5 g
2. Cooking Directions
- Bring a medium saucepan of water to a boil; add the pasta shells and cook until al dente. Drain the pasta, rinse under cold running water and drain in a colander.
- Meanwhile, in a large saucepan, melt the butter over medium heat; add the onion, celery and thyme and cook, stirring occasionally, until the onion and celery are softened, about 7 minutes. Add the flour and cook, stirring continuously, for 2 minutes. Whisk in the fish stock and bring to a boil, whisking occasionally.
- Stir together the milk and cornstarch and then whisk the mixture into the fish stock mixture. Bring the soup to a boil, then cook, whisking continuously, for 2 minutes. Stir in the shrimp, scallops and peas. Cook the stew, stirring frequently, until the seafood is firm and just cooked through, about 5 minutes. Stir in the tomatoes, sherry and pasta shells; season to taste with salt and pepper and serve.
Yield: 6 servings
3. Still Hungry?
Serve this seafood stew with toasts for dunking, or make snazzy toppers by cutting out small rounds from packaged puff pastry or raw pie dough. Cut the rounds slightly bigger than the rim of your mugs, then bake them according to package directions.
Notes:
From Every Day with Rachael Ray, February-March 2006, submitted by Tracey Seaman.
