Skip to content

Fish

Pot-en-pot des Îles-de-la-Madeleine seafood pie

Pot-en-pot des Îles-de-la-Madeleine is a Quebec seafood pie made with cod and mixed seafood in a creamy sauce, topped with a golden pastry crust. It takes 90 minutes for 4 servings, costs €4.90 per person, and rates as medium difficulty. The key to success is letting the filling cool before adding the top crust, so the pastry stays crisp.

Tonight, a dish from Quebec, the pot-en-pot des Îles-de-la-Madeleine, a hearty fish and seafood pie in a creamy sauce, under a golden crust.

Pot-en-pot des Îles-de-la-Madeleine seafood pie
Total time
1 h 30
Difficulty
Medium
Cost per person
€4.90
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Pot-en-pot is the fishermen's pie from the Îles-de-la-Madeleine, the kind that brings together the day's catch of fish and shellfish under a golden crust. The creamy sauce coats cubes of cod and seafood, the potatoes add substance, and the pastry crust cracks open under your spoon to release steam scented with parsley.

This is a Sunday dish, or one for a winter evening when you have a bit of time and want to impress. Mon Chou walks you through getting a crisp crust and a lump free sauce, even if this is your first savory pie. Kids who already like fish in sauce tend to enjoy it too, especially alongside a simple side salad.

The ingredients

4 people

Fish counter

  • Cod fillets 400 g

Frozen foods

  • Frozen mixed seafood 300 g

Fruits and vegetables

  • Potatoes 500 g
  • Onion 1
  • Parsley 1 sprig

Dairy

  • Butter 40 g
  • Milk 30 cl
  • Heavy cream 20 cl
  • Pie dough 2
  • Egg yolk 1

Pantry

  • Flouroften in the pantry 40 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Mollusks, Shellfish, Gluten, Lactose

The step by step recipe

  1. Peel the potatoes, cut them into small dice and parboil them in salted water, then drain. 10 min

    Only cook them halfway, they'll finish in the oven.

  2. Melt the butter, sweat the onion, add the flour then the milk and cream for a smooth sauce. 10 min

    Pour in the hot milk a little at a time to avoid lumps.

  3. Cut the cod into cubes, mix it with the thawed and drained seafood, the potatoes, parsley and sauce.

    Drain the seafood well, it releases water.

  4. Line a dish with one sheet of pastry, pour in the warm filling, cover with the second sheet and seal the edges.

    Cut a small vent in the center to let steam escape.

  5. Brush with egg yolk and bake at 190°C until the crust is nicely golden. 40 min

    If the crust browns too quickly, cover it with a sheet of foil.

  6. Let it rest for five minutes before slicing and serve with a green salad. 5 min

    A short resting time keeps the slices from falling apart.

Our tips to get it right

  • Thaw the seafood in the fridge the night before, it releases less water and the filling stays creamy instead of watery.
  • Press the edges of both pastry sheets firmly together with your fingers or a fork, otherwise the sauce leaks out during baking.
  • Prick the top crust in a few spots in addition to the center vent, so it puffs up evenly in the oven.

The variations

  • Swap the cod for salmon or monkfish if you prefer a firmer fish.
  • For a fish free version, use only seafood and add a few diced carrots for color.
  • To save time, make the filling the day before and assemble the pie right before baking the next day.

What to serve it with

  • Simple green salad with vinaigrette
  • Toasted country bread
  • Chilled lemon water

Storage

The pie keeps for 2 days in the fridge in a sealed container. It freezes well once baked and fully cooled, for up to a month. Reheat it in the oven at 160°C so the crust crisps back up.

Questions about this dish

Can you make this seafood pie ahead of time?

Yes, you can prepare the filling the day before and keep it in the fridge. Assemble the pie with the pastry right before baking so the crust stays crisp.

What seafood mix works best for this recipe?

A frozen mix of shrimp, mussels and scallops works well. Just make sure to drain it thoroughly after thawing so it doesn't water down the sauce.

Can you freeze pot-en-pot?

Yes, once baked and fully cooled, it freezes well for up to a month. Thaw it in the fridge before reheating it in the oven.

Can you make your own pastry dough?

Yes, homemade pastry works great if you have the time. Just make sure to roll out two disks large enough to line and cover the dish.

How long does it take to make a pot-en-pot des Îles-de-la-Madeleine seafood pie?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pot-en-pot des Îles-de-la-Madeleine seafood pie?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pot-en-pot des Îles-de-la-Madeleine seafood pie cost?

About €4.90 per serving, or €19.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, mollusks, shellfish, gluten, lactose. Always check the labels of the products you buy.

Recipes with cod

See all

Fish and seafood dishes

See all