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Individual Spicy Seafood Potpies

Recipe Summary

Yield: Makes 6 individual pies

Ingredients

Ingredient Checklist

1 large shallot, minced

1/2 cup dry white wine

1 tablespoon salt, plus more to taste

12 small mussels, (8 ounces), debearded and scrubbed

2 tablespoons olive oil

2 cloves garlic, minced

1 medium onion, chopped

3 anchovy fillets, finely chopped

1 can (28-ounce) Italian plum tomatoes

1/2 teaspoon crushed red-pepper flakes

1 large egg

1 tablespoon milk

1 sheet frozen puff pastry, thawed

1/2 yellow bell pepper, diced

1 tablespoon fresh chopped thyme

1 tablespoon chopped fresh flat-leaf parsley

Freshly ground black pepper

8 ounces wild striped bass, skin removed, cut into 1-inch pieces

5 ounces calamari, cut into rings

8 ounces shrimp, tail on, peeled and deveined

6 ounces bay scallops

Gallery

Individual Spicy Seafood Potpies

Recipe Summary

Yield: Makes 6 individual pies

Individual Spicy Seafood Potpies

Individual Spicy Seafood Potpies

Individual Spicy Seafood Potpies

Recipe Summary

Yield: Makes 6 individual pies

Recipe Summary

Yield: Makes 6 individual pies

Yield: Makes 6 individual pies

Makes 6 individual pies

Ingredients

Ingredients

  • 1 large shallot, minced
  • 1/2 cup dry white wine
  • 1 tablespoon salt, plus more to taste
  • 12 small mussels, (8 ounces), debearded and scrubbed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 3 anchovy fillets, finely chopped
  • 1 can (28-ounce) Italian plum tomatoes
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 large egg
  • 1 tablespoon milk
  • 1 sheet frozen puff pastry, thawed
  • 1/2 yellow bell pepper, diced
  • 1 tablespoon fresh chopped thyme
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Freshly ground black pepper
  • 8 ounces wild striped bass, skin removed, cut into 1-inch pieces
  • 5 ounces calamari, cut into rings
  • 8 ounces shrimp, tail on, peeled and deveined
  • 6 ounces bay scallops

Directions

Combine shallot, wine, salt, and 1/2 cup water in a medium saucepan, and bring to a simmer. Add mussels, and cook, covered, until shells are open, about 2 minutes. Remove mussels from shells, and set aside, loosely covered. Discard shells. Strain cooking liquid through a double layer of damp cheesecloth, and set aside.

Heat oil in a medium straight-sided saute pan over medium heat. Add garlic and onion, and cook, until soft, stirring occasionally, about 5 minutes. Add anchovies; cook another 2 minutes, stirring. Raise heat to medium high; add tomatoes, breaking them up slightly with the back of a spoon. Add reserved mussel liquid and red-pepper flakes, and cook until sauce has thickened, about 25 minutes. Transfer sauce to the bowl of a food processor or blender, and puree until smooth.

Heat oven to 425 degrees. Place six 6-ounce ramekins on a baking sheet, and set aside. In a small bowl, combine egg and milk, and set aside. Lay puff pastry on a clean surface. Using a round cookie cutter or the rim of a glass, cut out six pastry rounds a bit larger than the rims of the ramekins. Brush pastry with egg wash; place on a parchment-lined baking sheet. Bake until golden brown and puffed, 9 to 12 minutes. Set aside in a warm place.

Return sauce to saute pan; stir in yellow peppers, thyme, and parsley. Season with salt and pepper. Stir in the bass, calamari, shrimp, and scallops; distribute mixture evenly among ramekins. Place on a baking sheet; bake until juicy and bubbling, 15 to 20 minutes. Place a round of puff pastry on top of each cup, and serve immediately.

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All Reviews for Individual Spicy Seafood Potpies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

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All Reviews for Individual Spicy Seafood Potpies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest