• 1 ½  tablespoons (21g) butter
• 2 tablespoons (30ml) olive oil
• 3-4 medium sized yukon gold potatoes, washed and cut into bite sized pieces
• 2 leeks, trimmed, washed and sliced
• 2 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 4 sprigs of fresh thyme
• 1 cup (240ml) milk
• 1 cup (240ml) fish or vegetable stock
• ½ pound (225g) salmon, skinless, cut into bite sized pieces
• ½ pound (225g) haddock or cod, skinless, cut into bite sized pieces
• 12 jumbo shrimp, raw, deveined, shelled and cut in half
• 6-8 large scallops, cut into 4’s
• ¼ cup (60ml) cream
• 4 tablespoons (30g) flour
• 2 bay leaves
• ½  teaspoon (2.5ml) salt
• pepper to taste
• 4 Phyllo sheets, cut into 4 (16 pieces)
• ¼ cup (60ml) melted butter for brushing
  

Preheat the oven to 350°F (176°C).  Grease a baking dish with butter and set aside.

Add butter and olive oil to a large skillet over medium-high heat.  Sauté the potatoes, leeks and shallots for 5 minutes until softened.  Add garlic and thyme leaves and sauté for an additional minute.  Reduce heat to a simmer and add milk, stock, bay leaves and seasonings.  Simmer for 5 minutes to reduce and blend flavours.  Next, add the salmon, haddock, shrimp and scallops.  Simmer gently for 10 minutes. Add the flour to the cream and mix till smooth and pour into the pan.  Stir gently.  The sauce will thicken after 3-4 minutes.  

Remove from heat and pour the mixture into the greased baking dish.  Remove the bay leaves and set aside.  

Brush each phyllo sheet with melted butter then gently scrunch and place on the mixture, repeating until all the phyllo sheets are used and the pie filling is covered. Arrange the bay leaves on top and set on a rimmed baking sheet.  

Bake for 25-30 minutes or until the phyllo topping is golden brown.