- 6
Ingredients
- 2 T. olive oil
- 1/4 cup butter
- 1 leek, white and pale-green parts only, finely chopped
- 1 bulb fennel, cut into 1/4-inch slices
- 2 cloves garlic, minced
- 3/4 cup flour
- 2 cups fish stock
- 45 oz. whole peeled plum tomatoes, crushed
- 1 lobster tail, shelled and cut into 1-inch pieces
- 6 oz. large shrimp, peeled and deveined
- 6 oz. scallops, halved
- 6 oz. striped bass fillet, skinned and cut into 1 1/2-inch pieces
- 6 oz. halibut fillet, skinned and cut into 1 1/2-inch pieces
- Coarse salt
- Pepper
- 3 T. chopped fresh parsley
- 14 oz. frozen puff pastry, thawed
- 1 T. heavy cream
- 1 egg yolk
Preparation
Step 1
1. Heat oil and butter in a medium saucepan over medium-high heat. Add leek, fennel, and garlic; cook, stirring, until vegetables are softened, about 6 minutes. Add flour; cook, stirring, 6 to 7 minutes. Whisk in stock. Bring to a boil. Stir in tomatoes. Reduce heat to medium-low. Add lobster, shrimp, scallops, bass, and halibut; cook 5 minutes. Season with salt and pepper. Stir in parsley. Let cool.
2. Preheat oven to 400 degrees. Roll out dough on a lightly floured surface to a 10-inch square, about 1/4 inch thick. Cut out a small vent in center. Transfer stew to an 8-inch square baking dish. Cover with dough, allowing excess to overhang. Transfer to freezer until cold, 20 minutes.
3. Whisk cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and puffy, 35 to 40 minutes. Serve with aioli.