👩🍳 Instructions
1
Preheat oven to 425°F (220°C). Melt 2 tbsp butter in a large skillet over medium heat. Sauté onion and celery until translucent, about 6–8 minutes. Add garlic and cook 30 seconds.
2
Pour in 1/4 cup white wine and reduce by half. Sprinkle 3 tbsp flour over vegetables and cook 1–2 minutes.
3
Whisk in 1 1/2 cups stock and 1 cup heavy cream until smooth. Simmer for 3–4 minutes until thickened. Stir in 1 tbsp Dijon, 1 tsp Old Bay, lemon zest, and lemon juice. Season with salt and pepper.
4
Add shrimp, crab, and fish pieces to the sauce, lowering heat to poach gently for 3–4 minutes. Fold in 1 cup frozen peas if using.
5
Transfer filling to a 9x13 baking dish or ovenproof skillet. In a bowl, combine 2 cups flour, baking powder, garlic powder, onion powder, and salt. Cut in 6 tbsp cold butter until crumbly. Stir in 1 cup cheddar.
6
Whisk 3/4 cup milk and 1 egg; add to dry ingredients and stir until just combined. Drop spoonfuls of dough over the filling. Brush biscuits with melted parsley butter.
7
Bake at 425°F (220°C) for 16–20 minutes until biscuits are golden and filling bubbles. Let rest 5–10 minutes before serving. Garnish with parsley or chives.
