Provençal Seafood Pie

Name: Provençal Seafood Pie
Yield: serves 4 to 6
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; Aïoli (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 Provençal Seafood Pie (recipe above); Reserved shrimp shells from Provençal Seafood Pie (recipe above); 4 sprigs fresh flat-leaf parsley; 1 bay leaf; 1/2 cup dry white wine

January 26, 2012

Recipe information

Yield
serves 4 to 6

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

Aïoli (recipe follows), for serving

Fumet

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 Provençal Seafood Pie (recipe above)

Reserved shrimp shells from Provençal 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)

Aioli

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)

Preparation

Step 1
Heat the oil and butter in a medium saucepan over medium-high heat. Add the leek, fennel, and garlic; cook, stirring, until the vegetables are softened, about 6 minutes. Add the flour; cook, stirring, 6 to 7 minutes. Whisk in the stock. Bring to a boil. Stir in the tomatoes. Reduce heat to medium-low. Add the lobster, shrimp, scallops, bass, and halibut; cook 5 minutes. Season with salt and pepper. Stir in the parsley. Let cool.
Step 2
Preheat the oven to 400°F. Roll out the dough on a lightly floured surface to a 10-inch square, about 1/4 inch thick. Cut out a small vent in the center. Transfer the stew to an 8-inch-square baking dish. Cover with the dough, allowing excess to overhang. Transfer to the freezer until cold, 20 minutes.
Step 3
Whisk the cream and egg yolk in a small bowl. 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. Serve with aïoli.
Fumet
Step 4
Heat the oil in a medium saucepan over medium-high heat. Add the onion, leek, fennel fronds, and garlic; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the lobster shells and shrimp shells, parsley, and bay leaf; cook, stirring occasionally, 2 minutes. Stir in the wine, clam juice, tomatoes, and 1 1/2 cups water. Reduce heat to medium low; simmer, stirring occasionally, 20 minutes.
Step 5
Pour the stock through a fine sieve into a medium bowl; discard the solids. Add the saffron and cayenne. Season with salt. The fumet can be stored in the freezer up to 3 months.
Aioli
Step 6
Process the egg yolks, garlic, a pinch of salt, and mustard in a food processor until smooth. With the processor running, slowly add the oils, drop by drop at first and then in a slow, steady stream, until emulsified. Season with salt.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSavory Pie and Tart French European Lobster Shellfish Seafood Shrimp Scallop Striped Bass Bass Fish Halibut Puff Pastry Fennel Root Vegetable Vegetable Leek Saffron Herbs & Spices Main Dinner Nut Free Cookbooks

Recipe information

Ingredients

Fumet

Aioli

Preparation

Step 1

Step 2

Step 3

Fumet

Step 4

Step 5

Aioli

Step 6

Recipe notes