Provencal Seafood Pie Recipes

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

Use this classic stock to make our Provencal Seafood Pie.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes about 3 cups

Number Of Ingredients 15

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 Provencal Seafood Pie
Reserved shrimp shells from Provencal Seafood Pie
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
1 pinch of cayenne pepper
Coarse salt

Steps:

Heat oil in a medium saucepan over medium-high heat. Add onion, leek, fennel fronds, and garlic; cook, stirring occasionally, until vegetables are softened, about 6 minutes. Add lobster shells and shrimp shells, parsley, and bay leaf; cook, stirring occasionally, 2 minutes. Stir in wine, clam juice, tomatoes, and 1 1/2 cups water. Reduce heat to medium low; simmer, stirring occasionally, 20 minutes.
Pour stock through a fine sieve into a medium bowl; discard solids. Add saffron and cayenne. Season with salt.

SEAFOOD PROVENCALE

Seafood Provencale image

Make and share this Seafood Provencale recipe from Food.com.

Provided by Gwamma Kaff

Categories Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons oil
3 minced garlic cloves
2 carrots, sliced
1 onion, sliced (about 3/4 cup)
1 medium zucchini, thickly sliced
1 (28 ounce) can diced tomatoes
1 (8 ounce) bottle clam juice
3/4 teaspoon thyme or 3/4 teaspoon oregano
1 lb scallops, cod or 1 lb other fish fillet
1/2 lb medium shrimp, shelled and deveined

Steps:

Saute garlic, carrots, onion and zucchini in oil on low heat for 5 minutes.
Add tomatoes with their liquid, clam juice, thyme, and salt and pepper to taste. Cook, covered on med.-low heat 10 minute or until vegetables are done.
Add fish and cook 5 minute Add shrimp and cook addtional 5 minute.

Nutrition Facts : Calories 277.1, Fat 8.7, SaturatedFat 1.2, Cholesterol 98.9, Sodium 1009, Carbohydrate 25.8, Fiber 4.5, Sugar 11, Protein 24.9

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