Seamans Potpies

Seamans Potpies
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 cup small pasta shells
  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 2 cups fish stock, such as Kitchen Basics brand
  • 1 cup milk
  • 1/4 cup cornstarch
  • 1 pound large shrimpshelled, deveined and halved lengthwise
  • 1 pound bay scallops or quartered sea scallops
  • 1 ounce peas
  • 2 plum tomatoes, finely diced
  • 1/4 cup cream sherry (optional)
  • Salt and freshly ground pepper


Bring a medium saucepan of water to a boil; add the pasta shells and cook until al dente. Drain the pasta, rinse under cold running water and drain in a colander.

Meanwhile, in a large saucepan, melt the butter over medium heat; add the onion, celery and thyme and cook, stirring occasionally, until the onion and celery are softened, about 7 minutes. Add the flour and cook, stirring continuously, for 2 minutes. Whisk in the fish stock and bring to a boil, whisking occasionally.

Stir together the milk and cornstarch and then whisk the mixture into the fish stock mixture. Bring the soup to a boil, then cook, whisking continuously, for 2 minutes. Stir in the shrimp, scallops and peas. Cook the stew, stirring frequently, until the seafood is firm and just cooked through, about 5 minutes. Stir in the tomatoes, sherry and pasta shells; season to taste with salt and pepper and serve.