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Lyme Bay Fish Pie


Chunks of white fish and other seafood (scallops, prawns) with onions, mushrooms and tomato under a shortcrust topping, unlike the mashed-potato topping of the more usual Fish Pie. Known from J.Salmon.

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8 oz of white fish fillets skinned and cut into small chunks
8oz of scallops
8oz of cooked and peeled prawns
2oz butter
6 trimmed and sliced spring onions
4oz sliced mushrooms
1oz flour
Half pint of fish stock
Quarter pint of dry white wine
4 tomatoes skinned and cut into strips
1 tablespoon of chopped parsley
8oz shortcrust pastry
Salt and pepper

Pre-heat oven to 375f gas mark 5. Melt 1oz of butter in a pan and gently cook the onions and mushrooms for 3 to 4 minutes. Stir in the flour and cook for a further 2 or 3 minutes. Remove from heat and add the stock slowly stirring as you do so, then add the wine again stirring it in. Return to the heat and bring the mixture to the boil and simmer for 4 minutes. Remove from the heat and add the fish chunks, scallops, prawns, tomatoes and chopped parsley. Put the mixture into a shallow ovenproof dish. Melt the remaining butter. Cover with pastry and brush on the melted butter. Place this in the pre-heated oven and cook for 30 minutes or until top is golden. Serve hot with seasonal vegetables and boiled or mashed potato

For other types of fish pie see:
Carp Pie
Eel Pie
Fish Pie
Lyme Bay Fish Pie
Salmon Pie
Smoked Fish Pie
Suffolk Fish Pie

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