Ingredients
- 1 pound mixed seafood (shrimp, scallops, and white fish)
- 2 cups of diced vegetables (carrots, celery, and peas)
- 1/4 cup minced onion
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups seafood stock (or vegetable stock)
- 1 cup heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package refrigerated pie crusts (or homemade)
- 1 egg (for egg wash)
Equipment Needed
- Large skillet
- Mixing bowl
- Whisk
- Pie dish
- Rolling pin (if making homemade crust)
- Pastry brush
Step-by-Step Instructions
To begin this culinary adventure, I first heat a large skillet over medium heat. I melt the butter and add the minced onion, letting it sauté until it becomes soft and fragrant. The warm, savory scent of onions being cooked is one of my favorites! Next, I toss in the diced vegetables and sauté them until they’re tender. This is where the magic happens — the skillet starts to fill with a beautiful melody of colors and scents. After about 5 minutes, I sprinkle the flour over the veggies and stir constantly for another minute. This is the base for my creamy sauce, and I can already taste it! (See the next page below to continue steps…)