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–+ servings

The Ultimate Fisherman's Pie

This Fisherman’s Pie is what I consider to be the ultimate version - it brings together the cozy comfort of a classic seafood bake with the rich, briny flavors of the coast. Tender chunks of white fish, shrimp, scallops, and mussels are nestled in a creamy white sauce infused with clam juice and Old Bay seasoning for an extra layer of seaside flavor. Topped with buttery, cheesy mashed potatoes and baked until golden and bubbling, it’s an irresistible main dish that feels both hearty and elegant. The ultimate comfort food for seafood lovers!
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Prep Time 30 minutes
Cook Time 30 minutes
Course Fish and Seafood, Main Course
Cuisine American, British
Servings 6 servings

Equipment

  • Dutch oven or oven-safe deep skillet

Ingredients
  

  • 4 tbsp butter
  • 1 leek, trimmed and sliced
  • 1 lb thick white fish cut into 1 inch pieces, such as cod, flounder or hake
  • ½ lb medium sized shrimp, peeled
  • ½ lb shelled bay scallops
  • ½ mussels, shelled
  • 4-5 Russet potatoes, peeled and cut into large chunks
  • ½ cup sour cream
  • 1 cup grated parmesan cheese, divided
  • 2 tbsp freshy parsley, minced

White Sauce

  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 1½ cups milk
  • ½ cup clam juice
  • pinch salt and pepper, to taste
  • 1 tsp Old Bay seasoning

Instructions
 

  • Preheat an oven to 375F. Bring a large pot of water to a boil.
  • Add in the potatoes and cook for 15-20 minutes until a fork can easily pierce through the center of a potato piece.
  • While the potatoes are cooking, make the white sauce. Melt the butter in a medium sized pot over medium heat until foamy but not browned.
  • Sprinkle in the flour and whisk until a smooth paste forms. Cook for 1-2 minutes to remove the raw flour taste.
  • Gradually whisk in the milk, a ¼ cup at a time, until all the milk is used. Stir in the clam juice. Keep whisking to prevent the bottom from scorching.
  • Let the white sauce simmer over medium low heat, stirring constantly until thickened and the sauce coats the back of a spoon.
  • Stir in the Old Bay seasoning and season to taste with salt and pepper. Mix in the chopped parsley and 1/2 cup of the parmesan cheese. Remove from heat, cover and set aside.
  • Drain the potatoes and return them to the pot while still hot.
  • Mash the potatoes while stirring in the remaining 2 tablespoons of butter and sour cream. Season with salt and pepper to taste. Set aside.
  • Heat a large oven safe pot or Dutch oven over medium heat. Add in the butter and swirl around until foamy.
  • Add in the sliced leeks and cook for 3-4 minutes until softened.
  • Add in the white fish and shrimp and cook for 5 minutes, taking care not to break the fish into small bits. Fish and shrimp release a lot of moisture while cooking, and this "pre-cooking" helps to keep the pie from becoming soupy.
  • Mix in the mussels and scallops and stir gently to combine all the seafood.
  • Pour over the prepared white sauce and then shake the pan from side to side to have the sauce fall into any gaps between the seafood.
  • Top the seafood mixture with the mashed potatoes- at this point you can add a design such as tracing a fork through the potatoes or using the back of a spoon to create scalloped edges. Top with the remaining 1/2 cup parmesan cheese.
  • Bake at 375F for 45 to 50 minutes until golden brown and bubbling at the edges.
Keyword baked seafood, creamy seafood, creamy shrimp recipes, Easy One Pot Meal Ideas, fisherman's pie, hearty casseroles, seafood recipes, seafood recipes for winter
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