The term used formerly was “sea pie”. The origin of this dish is of Quebec influence. In the first recipes, we found ground fish alternated with rows of onions and pasta. The Brayons modified this dish by replacing the fish with wood meat and interpreted the name as “six pastas”. Here, let's talk about the slightly more original recipe, with seafood!
Ingredients
2 cups of fish or chicken broth
3 cups cubed potatoes
1 ib of scallops in pieces
1 lb of lobster (meat)
1 Ibs of shrimp
1 lb of clam
1 ib of salmon
1 lbs of haddock
1 cup celery in small cubes
1 cup finely chopped onion
1 medium carrot, grated
1/4 cup shallot slices
1 C. tsp fish condiment
1 1/2 cup 15% cream
1/2 cup butter
2 tbsp. tablespoon cornstarch salt, pepper and garlic to taste
The preparation
In a casserole dish, pour the broth and add the potato cubes, seafood and fish, celery, onion, carrots, shallots and fish condiment.
Boil 10 minutes
Meanwhile, prepare a dough to cover the top of your casserole dish.
Add the cream and butter to the seafood mixture.
Season with salt, pepper and garlic to taste, then stir in the cornstarch. *If the mixture is not thick enough, add a little more cornstarch.
Place the crust on the mixture, make a glaze and brush the dough.
GILDING: Mix one egg yolk with 1 tablespoon of milk
Bake at 350°F for 30 minutes or until the dough is golden brown, remove and let rest for ten minutes and serve.
