My tummy has been on the fritz of late. This has been rather disconcerting as I have never had less than a hearty appetite and I’m a typical Singaporean who thinks of what to eat for lunch before I’m done with breakfast and what to eat for dinner when I’m barely done with lunch.
Truth to tell I’m really into comfort food. That’s why stews, casseroles, mash are my go to the moment I have a smidgen of an excuse. We often make shepherd’s pie at home but I had recently been to the fish wholesalers and I had some really nice halibut and salmon fillets. Fish pie is really quick and easy to make; I decided to give a little curry-ish base (what’s not to like about curry???). Strictly this is a seafood pie since I threw in shrimp as well, but I think the dish could stand well on its own with fish alone.
Since making this seafood pie I’ve been through a long season of travel and work; the tummy truly went into hibernation because of too much oil and spicy food on the road. This simple seafood pie was truly a point of comfort and settled the unruly belly!
Low Carb Seafood Pie
- 1 head of cauliflower, cut into florets
- 1 carrot, peeled and sliced into thin rounds
- 1 parsnip, peeled and sliced into thin rounds
- 1 onion, chopped
- 300 g haddock fillet, cut into 1 inch cubes
- 300 g salmon fillet, cut into 1 inch cubes
- 12 large prawns, shelled and deveined
- 1/2 cup mussels without shells
- 50g bacon
- 1/2 cup white wine
- 1 cup chicken stock
- 3/4 cup cream
- 1 tsp pepper
- 1 tbsp Japanese curry powder
- Salt to taste (1 tsp for cauliflower mash)
- 4 tbsp butter
- 1/4 cup grated Parmesan cheese
- Steam the cauliflower florets for 20 minutes. Drain well, then use a blender to purée with 2 tbsp butter, 1 tsp salt, 1/2 tsp ground black pepper and Parmesan cheese (reserve 1-2 tbsp Parmesan cheese to sprinkle on top of the mash later. Set the cauliflower mash aside.
- Heat up a deep skillet and melt the butter. Sauté the onions till slightly translucent and fragrant, then add the bacon and sauté for another 2-3 more minutes. Add the carrot and parsnips and stir through, then add the Japanese curry powder and fry for another 1-2 more minutes.
- Add the pepper, white wine and chicken stock and simmer for about 10-15 minutes till the carrots and parsnips are tender.
- Add the cream and the seafood and stir through carefully. Simmer gently till the seafood is barely cooked (a little pinkness is fine).
- Turn on the oven at 180 deg C.
- Assemble the seafood pie. In a large casserole dish, put the seafood mixture in, then top with the cauliflower mash. Smooth the top of the mash (you can use a fork and create decorative ridges by gently running the fork over the mash in vertical lines). Sprinkle the remaining Parmesan cheese over the top.
- Bake for 10 minutes till the crust is slightly browned. Serve hot.