Best Provencal Seafood Pie Recipes

SEAFOOD POTPIE

Seafood Potpie image

Provided by Ina Garten

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

1/4 pound unsalted butter
1 1/2 cups chopped yellow onion (1 large)
1 cup chopped fennel
1/2 cup all-purpose flour
3 cups fish stock or clam juice
1/2 pound large shrimp, peeled and deveined
1/2 pound sea scallops, sliced in half horizontally
1 tablespoon Pernod
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
3 tablespoons heavy cream
3/4 pound cooked fresh lobster meat
1 1/2 cups frozen peas (not "baby" peas)
1 1/2 cups frozen small whole onions
1/2 cup minced flat-leaf parsley
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 pound cold unsalted butter, diced
1/4 to 1/3 cup ice water
1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

Steps:

Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
Meanwhile, preheat the oven to 375 degrees.
Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

PROVENCAL SEAFOOD PIE

Provencal Seafood Pie image

Ingredients associated with Mediterranean fish stews -- garlic, fennel, saffron, and seafood -- are brought together in our Provencal potpie, which is served with garlicky aioli; the pie is topped with convenient store-bought puff pastry, whose layers won't overwhelm the lobster, shrimp, bass, and halibut underneath.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Number Of Ingredients 19

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

Steps:

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.

FUMET

Fumet image

Categories Shrimp Simmer

Yield Makes about 3 cups

Number Of Ingredients 16

Ingredients

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

Steps:

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.
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.

FEAST OF THE SEVEN FISHES PIE

Feast of the Seven Fishes Pie image

A velvety fish pie, filled with chunks of seafood in a delicate sauce, is classic cold-weather comfort food in the British Isles. This seafood pie is fancier than most. It's got a buttery puff pastry topping that turns golden and crunchy as it bakes. And it's brimming with seven varieties of fish, including scallops and shrimp, to make it festive enough to serve for a blowout Christmas Eve meal, like the Italian-American celebration Feast of the Seven Fishes. That said, if you'd rather keep things simpler, using just two or three kinds of fish still results in a stunning pie. Alaskan wild pollock, a mild, flaky fish that's becoming more and more available in seafood markets, is a lovely and sustainable choice, as is Pacific cod.

Provided by Melissa Clark

Categories pies and tarts, main course

Time 1h50m

Yield 8 servings

Number Of Ingredients 20

Ingredients

6 tablespoons unsalted butter
2 large leeks, white and light green parts only, halved and thinly sliced (4 cups)
2 teaspoons kosher salt
1 garlic clove, minced
2 anchovies, minced
1/2 cup dry white wine or dry vermouth
1/4 cup all-purpose flour, more for rolling out pastry
3/4 cup chicken stock
1/2 cup clam juice
1 pound mixed mild fish fillets, cut into 1 1/4-inch thick cubes (such as cod and pollock)
1/2 pound large shelled shrimp (16 to 20 count)
1/2 pound large sea scallops, side muscle removed
1 cup frozen peas
1 tablespoon chopped tarragon
1 tablespoon chopped parsley
2 tablespoons drained capers, chopped
1 large egg
1 pound puff pastry, thawed
1 cup sour cream, for serving (optional)
1 ounce salmon or trout roe or other caviar (optional)

Steps:

Butter a shallow 1 1/2-quart baking dish or casserole. Melt 2 tablespoons butter in a large skillet over medium-high heat, then stir in leeks and 1 teaspoon salt, and cook until soft, stirring frequently, 5 to 7 minutes. Stir in garlic and anchovies and cook 1 minute, until the anchovies dissolve. Add wine and bring to a boil, then let simmer until the wine evaporates almost completely. Remove from heat and scrape into a heatproof bowl.
In the same skillet, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook until pale golden, 1 to 3 minutes. Slowly whisk in chicken stock and clam juice, and bring to a simmer, whisking constantly. Simmer for 1 to 3 minutes until very thick (it will thin out as it bakes), then remove from heat.
Pat the fish cubes, shrimp and scallops dry. Stir them into the sauce along with the sautéed leeks, peas, tarragon, parsley, capers and remaining 1 teaspoon salt. Spoon mixture into prepared dish.
Chill uncovered, for at least 1 hour, and up to overnight.
Before baking, heat oven to 425 degrees. In a small bowl, whisk together egg with 1 teaspoon water. On a lightly floured surface, unroll pastry dough. Roll it 1/8-inch thick. Use a fish cutter or paring knife to cut out a fish from the center of dough. (Alternatively, you can cut circles from the dough and overlap them on top of the pie to look like fish scales).
Place pastry on top of pie and trim edges, but don't seal them (sealing impinges on the puffing). Brush egg wash all over pastry.
Place pie on a rimmed baking sheet and bake until crust is golden, 30 to 40 minutes. Remove from oven and let cool for 5 to 10 minutes before serving. If you like, spoon the sour cream into a shallow dish, top it with the trout roe and serve it on the side for guests to add to the pie. Or spoon the caviar into the fish cutout on top of the pie and serve sour cream on the side.