Shrimp and Halibut Pot Pie
By America's Test KitchenPublished on July 30, 2009
Yield
Serves 6 to 8
Ingredients
1 recipe Toast-Point Topping (related)6 tablespoons unsalted butter 3 medium leeks, white and light green parts only, halved lengthwise, sliced ¼ inch thick, and rinsed well2 medium garlic cloves, minced or pressed through a garlic press1 cup frozen peas 1 pound medium shrimp (40 to 50 count), peeled and deveined1 pound halibut, cut into ½-inch cubesSalt and ground white pepper7 tablespoons all-purpose flour 2 (8-ounce) bottles clam juice 2 cups whole milk 2 tablespoons lemon juice ¼ cup chopped fresh dill leaves leavesPinch ground nutmeg Pinch cayenne pepper 1 lemon, cut into wedges
Before You Begin
A solid topping does not work well with this dish because it will cause the fish to overcook. Our favorite topping choice is toast points. In the filling, black pepper works fine, though we prefer the milder flavor and pale appearance of white pepper. Do not try substituting dried dill for the fresh; the flavor is a pale imitation. Monkfish may be substituted for the halibut.
Instructions
- Make the toast points.
- Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the leeks and ½ teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer to a 9 by 13-inch baking dish (or a shallow casserole dish of similar size) or six 12-ounce ovenproof dishes and sprinkle with the peas; set aside.
- Season the shrimp and halibut with salt and ground white pepper and set aside at room temperature. Melt the remaining 4 tablespoons butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring constantly, for about 1 minute. Gradually whisk in the clam juice and then the milk, bring to a simmer, and cook until the sauce thickens, about 1 minute. Remove from the heat, stir in the lemon juice, dill, nutmeg, and cayenne and season with salt and white pepper to taste.
- Add the shrimp and halibut to the casserole dish with the rest of the filling. Pour the sauce over the top and stir gently with a wooden spoon to distribute it evenly. Place the toast points on top of the filling and bake until the topping is a deep golden brown, the sauce is bubbly, and the shrimp and halibut are fully cooked, 13 to 15 minutes. Allow to cool for 5 to 10 minutes before serving. Pass lemon wedges separately.
Yield
Serves 6 to 8Ingredients
1 recipe Toast-Point Topping (related)
6 tablespoons unsalted butter
3 medium leeks, white and light green parts only, halved lengthwise, sliced ¼ inch thick, and rinsed well
2 medium garlic cloves, minced or pressed through a garlic press
1 cup frozen peas
1 pound medium shrimp (40 to 50 count), peeled and deveined
1 pound halibut, cut into ½-inch cubes
Salt and ground white pepper
7 tablespoons all-purpose flour
2 (8-ounce) bottles clam juice
2 cups whole milk
2 tablespoons lemon juice
¼ cup chopped fresh dill leaves leaves
Pinch ground nutmeg
Pinch cayenne pepper
1 lemon, cut into wedges
Ingredients
1 recipe Toast-Point Topping (related)
6 tablespoons unsalted butter
3 medium leeks, white and light green parts only, halved lengthwise, sliced ¼ inch thick, and rinsed well
2 medium garlic cloves, minced or pressed through a garlic press
1 cup frozen peas
1 pound medium shrimp (40 to 50 count), peeled and deveined
1 pound halibut, cut into ½-inch cubes
Salt and ground white pepper
7 tablespoons all-purpose flour
2 (8-ounce) bottles clam juice
2 cups whole milk
2 tablespoons lemon juice
¼ cup chopped fresh dill leaves leaves
Pinch ground nutmeg
Pinch cayenne pepper
1 lemon, cut into wedges
Ingredients
1 recipe Toast-Point Topping (related)
6 tablespoons unsalted butter
3 medium leeks, white and light green parts only, halved lengthwise, sliced ¼ inch thick, and rinsed well
2 medium garlic cloves, minced or pressed through a garlic press
1 cup frozen peas
1 pound medium shrimp (40 to 50 count), peeled and deveined
1 pound halibut, cut into ½-inch cubes
Salt and ground white pepper
7 tablespoons all-purpose flour
2 (8-ounce) bottles clam juice
2 cups whole milk
2 tablespoons lemon juice
¼ cup chopped fresh dill leaves leaves
Pinch ground nutmeg
Pinch cayenne pepper
1 lemon, cut into wedges
Why This Recipe Works
For our shrimp and halibut pot pie recipe, we determined the best way to handle the fish for a good result: We cut the halibut into small cubes and tossed them in the sauce with the filling. Shielded from direct heat by the sauce and topping, the fish stayed moist and flavorful. After a couple of tests, we found that the shrimp and halibut had the best flavor if seasoned with salt and pepper prior to mixing them into the pie filling.
Before You Begin
A solid topping does not work well with this dish because it will cause the fish to overcook. Our favorite topping choice is toast points. In the filling, black pepper works fine, though we prefer the milder flavor and pale appearance of white pepper. Do not try substituting dried dill for the fresh; the flavor is a pale imitation. Monkfish may be substituted for the halibut.
Instructions
- Make the toast points.
- Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the leeks and ½ teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer to a 9 by 13-inch baking dish (or a shallow casserole dish of similar size) or six 12-ounce ovenproof dishes and sprinkle with the peas; set aside.
- Season the shrimp and halibut with salt and ground white pepper and set aside at room temperature. Melt the remaining 4 tablespoons butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring constantly, for about 1 minute. Gradually whisk in the clam juice and then the milk, bring to a simmer, and cook until the sauce thickens, about 1 minute. Remove from the heat, stir in the lemon juice, dill, nutmeg, and cayenne and season with salt and white pepper to taste.
- Add the shrimp and halibut to the casserole dish with the rest of the filling. Pour the sauce over the top and stir gently with a wooden spoon to distribute it evenly. Place the toast points on top of the filling and bake until the topping is a deep golden brown, the sauce is bubbly, and the shrimp and halibut are fully cooked, 13 to 15 minutes. Allow to cool for 5 to 10 minutes before serving. Pass lemon wedges separately.
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