Seafood chowder, fennel and Pernod pot pies

Name: Seafood pot pie recipe
Yield: 4
Ingredients: 100g unsalted butter; 20.00 ml extra virgin olive oil; 150g baby leek, finely chopped; 1 medium carrot, finely chopped; 2 medium fennel bulbs, white part only, finely chopped, fronds reserved; 2 celery stalks, finely chopped; 2 medium potatoes, peeled, cut into 1cm cubes; 40.00 ml plain flour; 1 tsp Dijon mustard; 40.00 ml white wine; 6 strands saffron threads; 750ml fish stock; 200ml pure (thin) cream; 500g cleaned pipis or small clams; 12 green king prawns, peeled, deveined, tails removed, heads left on 4; 250g skinless, boneless, firm white fish fillet (such as kingfish or blue eye cod); 12 large Canadian or Japanese scallops, roe removed; 2 medium squid (we used Tasmanian arrowhead squid), cleaned, cut into rings, tentacles trimmed (ask your fishmonger to do this for you); Lemon cheeks, to serve; 1 x 375g frozen sheet butter puff pastry, thawed (we used Carême); 1 egg, whisked; 1 pinch each sweet paprika, fennel seeds and caraway seeds

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P17 Seafood chowder, fennel and pernod pot pie

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by Matthew Roberts

HEAD CHEF, ESCHALOT

Jul 07, 2023

“With fresh seafood, plenty of fennel and a touch of saffron, this is the perfect no-fuss pot pie for that ‘little bit fancy’ dinner party. Fennel is like a secret hero ingredient. It’s kind of like that bassline that you can’t really hear, but if you take it out, the whole thing seems wrong. I think it’s really underutilised.” – Matthew Roberts

100g unsalted butter
1 tbs extra virgin olive oil
150g baby leek, finely chopped
1 medium carrot, finely chopped
2 medium fennel bulbs, white part only, finely chopped, fronds reserved
2 celery stalks, finely chopped
2 medium potatoes, peeled, cut into 1cm cubes
2 tbs plain flour
1 tsp Dijon mustard
2 tbs each Pernod and white wine
6 strands saffron threads
3 cups (750ml) fish stock
200ml pure (thin) cream
500g cleaned pipis or small clams
12 green king prawns, peeled, deveined, tails removed, heads left on 4
250g skinless, boneless, firm white fish fillet (such as kingfish or blue eye cod)
12 large Canadian or Japanese scallops, roe removed
2 medium squid (we used Tasmanian arrowhead squid), cleaned, cut into rings, tentacles trimmed (ask your fishmonger to do this for you)
Lemon cheeks, to serve

Pie tops

1 x 375g frozen sheet butter puff pastry, thawed (we used Carême)
1 egg, whisked
1 pinch each sweet paprika, fennel seeds and caraway seeds

Method

1.

Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.
2.

Melt butter with the oil in a large deep saucepan over medium-high heat (the oil stops the butter burning). Add chopped vegetables and cook, stirring occasionally, for 10 minutes. Reduce heat to medium, add flour and mustard and stir until all vegetables are coated. Add Pernod, wine and saffron and cook, stirring constantly, for 1 minute or until reduced. Add stock and cream and cook, stirring occasionally, for 10 minutes or until potatoes have softened and sauce has thickened. Season well.
3.

For the pie tops, cut pastry into 4 rounds 1cm smaller than ramekins and place on prepared tray. Brush with egg and sprinkle with paprika and seeds. Season. Bake for 18-20 minutes until pastry is puffed and golden. Set aside for 5 minutes.
4.

Add pipis or clams, prawns and fish to chowder and cook, stirring occasionally, for 3 minutes or until prawns are just cooked. Remove pan from heat and stir in scallops and squid. Stand, covered, for 2 minutes (seafood will continue to cook in hot chowder). Season to taste again.
5.

Divide chowder among ramekins, top with reserved fennel fronds and warm pastry, and serve with lemon alongside.