Pot-en-Pot from Îles de la Madeleine

Name: Pot-en-Pot from Îles de la Madeleine
Prep time: 40 min
Cook time: 60 min
Total time: 110 min
Yield: 6 portions
Cuisine: Quebecois
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 cup unsalted butter (cold, cubed); 1/4 to 1/2 cup ice water; 500 grams mixed seafood (such as mussels, scallops, shrimp); 1 cup heavy cream; 1 cup fish stock; 1 cup chopped leeks (white and light green parts only); 2 carrots (diced); 1 tablespoon all-purpose flour; 2 tablespoons butter; 1 teaspoon thyme (dried); 1 teaspoon salt (to taste); 1/2 teaspoon black pepper (freshly ground)

110 min 6 portions Medium

All Recipes

Pot-en-Pot from Îles de la Madeleine

Savour the traditional Pot-en-Pot from Îles de la Madeleine, a comforting seafood pie encased in a flaky crust.

Prep

40 min

Cook

60 min

Total

110 min

Servings

Difficulty

Medium

The Pot-en-Pot from Îles de la Madeleine is a quintessential dish that embodies the rich maritime culture of these beautiful islands. Known for its hearty and comforting nature, this seafood pie combines a medley of fresh seafood with a creamy filling, all encased in a golden, flaky crust. This dish is a staple in many homes across the islands, often served during family gatherings and festive occasions. The use of local seafood makes each bite a delightful experience, bringing the taste of the ocean to your table.

Ingredients

Servings

Pie Crust

Filling

Instructions

Prepare the pie crust

In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 30 minutes.

Pro tip: Ensure the butter remains cold to achieve a flaky crust.

Cook the seafood

In a large skillet over medium heat, melt butter. Add leeks and carrots, cooking until softened, about 5 minutes. Stir in flour and cook for 1 minute. Gradually add cream and fish stock, stirring constantly until thickened. Add seafood, thyme, salt, and pepper. Cook until seafood is just opaque.

Pro tip: Do not overcook the seafood to keep it tender.

Preheat the oven

Preheat your oven to 375°F (190°C).

Assemble the pie

Roll out one dough disc on a floured surface to fit a 9-inch pie plate. Place dough in pie plate, trimming excess. Add seafood mixture. Roll out second disc to cover pie, sealing edges and cutting slits to vent.

Pro tip: Brush the top crust with an egg wash for a golden finish.

Bake the pie

Bake in preheated oven for 40 minutes, or until crust is golden and filling is bubbling.

Rest and serve

Let the pie rest for 10 minutes before slicing and serving.

Pro tip: Resting helps the filling set, making it easier to slice.

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Tips & Tricks

<ul><li>Use the freshest seafood available for the best flavour.</li><li>Ensure the filling is thickened properly to avoid a soggy crust.</li><li>Let the pie rest before serving for easier slicing.</li></ul>

Serving Suggestions

Pot-en-Pot is best served warm, allowing the flavours to meld beautifully. Pair it with a side salad or steamed vegetables for a complete meal. This dish can also be prepared in advance and stored in the refrigerator for up to two days. Simply reheat in the oven before serving. Leftovers can be frozen and enjoyed at a later date, making it a versatile option for busy weeks.