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Provencal Seafood Pie

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Provencal Seafood Pie

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 leek, white and pale-green parts only, washed well and finely chopped
  • 1 bulb fennel, cut into 1/4-inch slices
  • 2 cloves garlic, minced
  • 3/4 cup all-purpose flour, plus more for work surface
  • 2 cups fumet, or store-bought fish stock
  • 3 canned whole peeled plum tomatoes, crushed
  • 1 lobster tail, shelled and cut into 1-inch pieces, shell reserved for fumet
  • 6 ounces large shrimp, peeled and deveined, shells reserved for fumet
  • 6 ounces scallops, tough muscles removed, halved
  • 6 ounces striped bass fillet, skinned and cut into 1 1/2-inch pieces
  • 6 ounces halibut fillet, skinned and cut into 1 1/2-inch pieces
  • coarse salt and freshly ground pepper
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 package (14 ounces) frozen puff pastry, such as dufour, thawed
  • 1 tablespoon heavy cream
  • 1 large egg yolk
  • aioli, for serving
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