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<p />The hardest part is makin the crust. A little rich with half and half and eggs for the custard but oh boy is it good. I use whatever fish is available; scallops, shrimp, salmon, trout, lobster, crab, whitefish, cod. This one has three anchovies on top.
High in the dome is where it's at to bake it good. I like making seafood pie a day ahead as the flavor is better the next day...so this is what's for lunch today.