• 4servings
  • 35minutes

Rate this recipe:

Nutrition Info . . .

VitaminsA, B9, C, D
MineralsNatrium, Calcium, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2; bunch fresh thyme

  2. 1/2; bunch fresh Italian parsley

  3. 1 bulb fennel, top removed, roughly chopped

  4. 2 onions, roughly chopped

  5. 480mL dry white wine

  6. 900g fresh Manila clams

  7. 2 tbsps unsalted butter

  8. 2 tbsps fresh garlic, chopped

  9. 2 onions, cut into small dice

  10. 1 bulb fennel, cut into small dice

  11. 240mL white wine

  12. 1 tsp chile flakes

  13. Zest and juice of 1 lemon

  14. 1 bunch fresh Italian parsley, half kept whole and half chopped

  15. 1 bunch fresh thyme, half kept whole and half chopped

  16. 1/2; bunch fresh sage

  17. 240mL double cream

  18. Salt and freshly ground black pepper

  19. 340g fresh salmon, cut into small pieces

  20. 12 peeled prawn

  21. 4 sweet cream biscuits, for topping

Instructions Jump to Ingredients ↑

  1. The Country Cat's fish and shellfish pot pie For the fumet: Combine the clams, wine, garlic, onions and fennel in a large stockpot. Tie the parsley, sage and thyme together with twine or in a cheesecloth to create a bouquet garni, and then add into the pot. Stir in the lemon juice and zest, and then pour in enough water to just cover the clams. Cover and simmer until the clams have opened, and then strain out the fumet into a bowl. Transfer the clams and vegetables to a baking sheet or dish. Let cool 5 minutes, and then remove the clams from their shells and discard the shells and vegetables.

  2. For the pot pie: Melt the butter in a saucepan or small stockpot, and then add 30mL water to emulsify. Stir in the garlic, onions and fennel to incorporate, and then pour in the wine and add the chile flakes and lemon juice and zest. Cook, covered, until the vegetables are translucent, about 20 minutes.

  3. Tie the whole parsley, whole thyme and the sage together to make a second bouquet garni and add into the vegetables. Pour in the fumet and cream and bring to a simmer. Season with salt and black pepper, and then stir in the clams, salmon and prawn. Continue cooking until the salmon and prawnare cooked through, and then stir in the chopped parsley and thyme.

  4. To serve, ladle the pot pie base into warm bowls and top with a warm biscuit. Enjoy!

  5. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


Send feedback