My week of posts celebrating comfort foods from the British Isles continues with this delicious seafood pie. Like the the corned beef hash and bangers & mash recipes, it features cauliflower as a low carb alternative to the traditional potatoes.
This is by far my favorite of the three recipes so far. When I researched traditional fish pies I found that some contained mushrooms, peas, carrots and/or other things I either didn’t find appetizing, or that increased the carb count more than I wanted. I decided to put a New England spin on it using the flavors of our famed clam chowder as a base.
I added Shrimp, Salmon and Swai (mild tasting white fish) for my seafood. I love chowder and since it features chunks of potato I figured a cauliflower “crust” could stand in for the potato in this case – kind of a deconstructed thing. This “pie” has all the elements of a delicious chowder but also something I didn’t expect – the cheesy cauliflower puree that I used on top added a subtle sweetness that tasted exactly like buttery ritz crackers like you might find in a baked stuffed shrimp!!!
It wasn’t until the last couple of bites that I recognized the flavor, but when I did it was like some kind of miracle! It wasn’t just an ok sub for a mashed potato top, it was so good that even if I add potatoes back to my diet at some point, I’ll always make this dish this way – it’s that good! I have no idea why it works, but it does and I already can’t wait to make it again! Hope you guys like it and can’t wait to hear what you think!
2 Tbl butter
1/2 cup onion, chopped
1 clove garlic, minced
1/2 cup dry white wine
1 cup shrimp stock (boil the shells, strain off liquid)
1/4 cup heavy cream
1 slice raw bacon
1/4 tsp celery salt
salt & pepper to taste
1 Tbl chopped fresh parsley
4 oz salmon, 1 inch chunks
8 oz white fish, 1 inch chunks (swai, cod, haddock)
12 shrimp, peeled & de-veined
4 cups cheesy cauliflower puree
Combine butter and onion in a medium saucepan and cook on medium heat for several minutes until the onions have softened but not browned. Add the minced garlic and cook for about a minute. Pour in the white wine and shrimp stock (you can use chicken or veg stock if you don’t have it) and cook for about 5 minutes.
Add the cream, raw bacon and celery salt and simmer for another 5 minutes until the bacon is cooked through and most of the fat is rendered out. (You can chop the bacon and add back to the chowder if you want but I didn’t because had already gotten the flavor into it but didn’t want the chewy texture so I just removed it.)
Taste the broth and season with salt and pepper. Add the seafood and chopped parsley and simmer gently for just 2 – 3 minutes – you want it slightly underdone so it won’t overcook in the oven. At this point you can add the chowder to one larger casserole dish or four smaller ones. Put your cauli puree into a gallon sized ziploc bag or a pastry bag if you have one and pipe rosettes onto the top of the chowder. You can use a star tube if you have one but it isn’t necessary.
Spray with nonstick spray or dot with small pieces of butter if you want and then bake it for 8 – 10 minutes at 400 degrees. If it’s not browning, don’t keep baking it or the seafood could get tough – just hit it under the broiler for another minute and it should toast right up. Garnish with more chopped parsley if desired.
It’s good. REALLY good! Enjoy!
approximately 4.5 grams of net carbs per serving