Provencal Seafood Pie

Name: 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 fennel bulb, cut into 1/4-inch slices; 2 garlic cloves, minced; 3/4 cup all-purpose flour, plus more for work surface; 2 cups Fumet (recipe follows) 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 (recipe follows); 6 ounces large shrimp, peeled and deveined, shells reserved for Fumet (recipe follows); 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 (recipe follows), for serving; 1 tablespoon extra-virgin olive oil; 1 medium onion, coarsely chopped; 1 leek, white and pale-green parts only, washed well and coarsely chopped; Coarsely chopped fronds from; 1 fennel bulb; 2 garlic cloves; Reserved lobster shell from Provencal Seafood Pie (recipe above); Reserved shrimp shells from Provencal Seafood Pie (recipe above); 4 sprigs fresh flat-leaf parsley; 1 bay leaf; 1/2 cup dry white wine

43 ingredients

32 steps

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 fennel bulb, cut into 1/4-inch slices
2 garlic cloves, minced
3/4 cup all-purpose flour, plus more for work surface
2 cups Fumet (recipe follows) 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 (recipe follows)
6 ounces large shrimp, peeled and deveined, shells reserved for Fumet (recipe follows)
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 (recipe follows), for serving
1 tablespoon extra-virgin olive oil
1 medium onion, coarsely chopped
1 leek, white and pale-green parts only, washed well and coarsely chopped
Coarsely chopped fronds from
1 fennel bulb
2 garlic cloves
Reserved lobster shell from Provencal Seafood Pie (recipe above)
Reserved shrimp shells from Provencal Seafood Pie (recipe above)
4 sprigs fresh flat-leaf parsley
1 bay leaf
1/2 cup dry white wine
1 bottle (8 ounces) clam juice
3 canned whole peeled plum tomatoes, crushed
1/4 teaspoon saffron threads, crumbled
Pinch of cayenne pepper
Coarse salt
(makes about 3 cups)
2 large egg yolks
3 small garlic cloves
Coarse salt
1/2 teaspoon Dijon mustard
1/2 cup olive oil
1/2 cup plus 2 tablespoons extra-virgin olive oil
(makes about 1 cup)

Directions

1

Heat the oil and butter in a medium saucepan over medium-high heat.
2

Add the leek, fennel, and garlic; cook, stirring, until the vegetables are softened, about 6 minutes.
3

Add the flour; cook, stirring, 6 to 7 minutes.
4

Whisk in the stock.
5

Bring to a boil.
6

Stir in the tomatoes.
7

Reduce heat to medium-low.
8

Add the lobster, shrimp, scallops, bass, and halibut; cook 5 minutes.
9

Season with salt and pepper.
10

Stir in the parsley.
11

Let cool.
12

Preheat the oven to 400F.
13

Roll out the dough on a lightly floured surface to a 10-inch square, about 1/4 inch thick.
14

Cut out a small vent in the center.
15

Transfer the stew to an 8-inch-square baking dish.
16

Cover with the dough, allowing excess to overhang.
17

Transfer to the freezer until cold, 20 minutes.
18

Whisk the cream and egg yolk in a small bowl.
19

Brush the crust with the egg wash. Bake the pie on a rimmed baking sheet until crust is golden brown and puffy, 35 to 40 minutes.
20

Serve with aioli.
21

Heat the oil in a medium saucepan over medium-high heat.
22

Add the onion, leek, fennel fronds, and garlic; cook, stirring occasionally, until the vegetables are softened, about 6 minutes.
23

Add the lobster shells and shrimp shells, parsley, and bay leaf; cook, stirring occasionally, 2 minutes.
24

Stir in the wine, clam juice, tomatoes, and 1 1/2 cups water.
25

Reduce heat to medium low; simmer, stirring occasionally, 20 minutes.
26

Pour the stock through a fine sieve into a medium bowl; discard the solids.
27

Add the saffron and cayenne.
28

Season with salt.
29

The fumet can be stored in the freezer up to 3 months.
30

Process the egg yolks, garlic, a pinch of salt, and mustard in a food processor until smooth.
31

With the processor running, slowly add the oils, drop by drop at first and then in a slow, steady stream, until emulsified.
32

Season with salt.