Steve Cooks

Steve's Seafood Gratin Pie

Best of both worlds, decadent cheesy potato atop seafood in a rich creamy sauce! Combine just about any seafood in this recipe, just don't forget that gratin is a cruel mistress and shortcuts will not be tolerated!
Steve's Seafood Gratin Pie


Bring stock to simmer and poach thickest seafood for 1 min, add smaller seafood and poach for less time, (use your judgement depending on thickness of the seafood…) Prawns should be barely pink. Remove seafood from stock to a plate and cover to rest, retain stock.

Bring stock to a boil for 5 mins to reduce, lower to a simmer and add wine then milk and cream mix, stirring in well.

Melt butter in a frying pan and add leek, soften for 5 mins. Do not brown or burn! Add flour and stir to make a paste, slowly add stock mix and stir to make a thick sauce, using all the stock. Low simmer for 10 – 15 mins, monitoring closely!

Grease a Gratin dish or shallow casserole dish, add seafood, parsley and sauce to dish, fold in, top with mashed potato and cheese.

Cook in 200C oven for 15 mins until browned.


  • 300 - 400g Firm fish cut to 2cm sq chunks (or any seafood)

  • 250ml chicken stock (one cube)

  • 1 Leek, chopped

  • 30ml Sherry or sweet wine

  • 100ml fresh cream

  • 50g Butter

  • 3 TBS flour

  • Small handful of chopped parsley

  • 300g Mashed Potato

  • 50g Cheese (Maasdam and Parmesan mixed)

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