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Provençal Seafood Pie

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)

Need to make a substitution?

Preparation

  1. 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.

  2. 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.

  3. 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.
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