Reviews (1)        Add Rating & Review     9 Ratings   5 star values:        2    4 star values:        1    3 star values:        3    2 star values:        2    1 star values:        1                Martha Stewart Member     Rating: Unrated       02/07/2008   I made this and found the flour quantity to be too much. When I added the stock the mixture went immediately to paste. I believe a quantity of 3-4 tbsp flour should be used.

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Gallery Provencal Seafood Pie Credit: Dana Gallagher Recipe Summary Servings: 6

Ingredients Ingredient Checklist 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 bulb fennel, cut into 1/4-inch slices 2 cloves garlic, minced 3/4 cup all-purpose flour, plus more for work surface 2 cups Fumet, 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 6 ounces large shrimp, peeled and deveined, shells reserved for Fumet 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 Easy Aioli, for serving

Gallery Provencal Seafood Pie Credit: Dana Gallagher

Recipe Summary Servings: 6

Provencal Seafood Pie      Credit: Dana Gallagher

Provencal Seafood Pie

Credit: Dana Gallagher

Provencal Seafood Pie

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

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 bulb fennel, cut into 1/4-inch slices 2 cloves garlic, minced 3/4 cup all-purpose flour, plus more for work surface 2 cups Fumet, 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 6 ounces large shrimp, peeled and deveined, shells reserved for Fumet 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 Easy Aioli, for serving

Directions

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.

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.

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.

Reviews (1)

 Add Rating & Review     9 Ratings   5 star values:        2    4 star values:        1    3 star values:        3    2 star values:        2    1 star values:        1        

   Martha Stewart Member     Rating: Unrated       02/07/2008   I made this and found the flour quantity to be too much. When I added the stock the mixture went immediately to paste. I believe a quantity of 3-4 tbsp flour should be used.

Reviews (1)

Add Rating & Review     9 Ratings   5 star values:        2    4 star values:        1    3 star values:        3    2 star values:        2    1 star values:        1

Add Rating & Review

9 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 2 1 star values: 1

9 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 2 1 star values: 1

9 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 2 1 star values: 1

  • 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 2 1 star values: 1

    Martha Stewart Member     Rating: Unrated       02/07/2008   I made this and found the flour quantity to be too much. When I added the stock the mixture went immediately to paste. I believe a quantity of 3-4 tbsp flour should be used.

    Martha Stewart Member

    Rating: Unrated 02/07/2008

I made this and found the flour quantity to be too much. When I added the stock the mixture went immediately to paste. I believe a quantity of 3-4 tbsp flour should be used.

Rating: Unrated

All Reviews for Provencal Seafood Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Provencal Seafood Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest