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Cheddar Bay Seafood Cobbler

Cheddar Bay seafood cobbler pairs cod and shrimp in a thick, Old Bay-seasoned filling with golden cheddar-parsley biscuits on top. It bakes in a 9x13-inch dish until the seafood is cooked through and the biscuits are tender.
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Prep Time 20 minutes
Cook Time 33 minutes
Resting 10 minutes
Total Time 1 hour 3 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 575
Ingredients Equipment Method Notes

Ingredients
  

For the seafood filling
  • 2 tbsp olive oil divided (1 teaspoon for greasing the dish, remaining for the vegetables)
  • 1 onion medium yellow, diced
  • 2 celery ribs, diced
  • 2.25 cup all-purpose flour divided (1/4 cup for filling and 2 cups for biscuits)
  • 2 cup seafood stock low-sodium
  • 1 cup whole milk
  • 1 tsp Old Bay seasoning
  • 1 tsp kosher salt divided (1/2 teaspoon for filling and 1/2 teaspoon for biscuits)
  • 0.25 tsp black pepper
  • 1 cup peas frozen
  • 1 lb cod fillets, cut into 1 1/2-inch chunks
  • 1 lb shrimp large, raw, peeled and deveined, thawed if frozen and patted dry
For the biscuit topping
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp garlic powder
  • 6 tbsp unsalted butter cold, cut into small pieces
  • 1 cup sharp cheddar cheese shredded
  • 2 tbsp fresh parsley chopped
  • 0.75 cup buttermilk

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 425°F.
  2. Lightly grease a 9x13-inch baking dish with 1 teaspoon of the olive oil.
Make the seafood filling
  1. Heat the remaining olive oil in a 12-inch skillet over medium heat.
  2. Add the onion and celery, and cook for 5–6 minutes until softened.
  3. Stir in 1/4 cup flour and cook for 1 minute.
  4. Gradually whisk in the seafood stock and milk until smooth.
  5. Simmer for 3–5 minutes until thickened.
  6. Stir in the Old Bay, 1/2 teaspoon salt, and pepper.
  7. Stir the peas into the sauce.
  8. Transfer the filling to the prepared baking dish.
Make the biscuit topping
  1. Whisk the remaining 2 cups flour with the baking powder, baking soda, remaining 1/2 teaspoon salt, and garlic powder in a medium bowl.
  2. Cut in the cold butter until the pieces are pea-sized.
  3. Stir in the cheddar and parsley.
  4. Add the buttermilk and stir just until a shaggy dough forms.
Assemble and bake
  1. Nestle the cod and shrimp evenly into the hot filling.
  2. Drop the biscuit dough over the top in 8 mounds.
  3. Bake for 20–25 minutes until the biscuits are golden and the cod and shrimp reach 145°F in their thickest pieces; the shrimp should be opaque.
  4. Let the cobbler rest for 10 minutes before serving.

Notes

For tender biscuits, stir the buttermilk in only until a shaggy dough forms. Refrigerate leftovers for up to 3 days; freezing is not recommended because the biscuit topping can soften. For a dairy-free variation, use dairy-free milk, butter, and cheddar.