Seafood Potpie

Name: Seafood Potpie
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 2 teaspoons freshly ground black pepper; 113 grams cold unsalted butter, diced; 710 milliliters fish stock or clam juice; 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash; 237 milliliters chopped fennel; 118 milliliters minced flat-leaf parsley; 118 milliliters all-purpose flour; 355 milliliters all-purpose flour; 3 Tbsps heavy cream; 59 milliliters ice water; 1 Tbsp kosher salt; 1 teaspoon kosher salt; 340 grams cooked fresh lobster meat; 355 milliliters frozen small whole onions; 355 milliliters frozen peas (not baby peas); 1 Tbsp Pernod; 227 grams sea scallops, sliced in half horizontally; 227 grams shrimp, peeled and deveined; 113 grams unsalted butter; 355 milliliters chopped yellow onion (1 large)

You can never have too many main course recipes, so give Seafood Potpie A mixture of flour, shrimp, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. It is a good option if you're following a pescatarian diet.

Instructions

Watch how to make this recipe.

Melt the butter in a large saute pan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent.

Ingredients you will need

Fennel

Onion

Add the flour and cook over low heat for 1 more minute, stirring occasionally.

Ingredients you will need

All Purpose Flour

Meanwhile, bring the stock to a simmer in a large saucepan.

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

Add the shrimp and scallops and cook for 2 minutes, just until firm.

Ingredients you will need

Scallops

Shrimp

Remove the seafood to a large bowl with a slotted spoon, reserving the stock.

Ingredients you will need

Seafood

Stock

Equipment you will use

Slotted Spoon

Bowl

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.

Ingredients you will need

Heavy Cream

Fennel

Pepper

Pernod

All Purpose Flour

Onion

Stock

Salt

Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops.

Ingredients you will need

Lobster Meat

Scallops

Fennel

Shrimp

Onion

Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.

Ingredients you will need

Parsley

Onion

Peas

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Baking Pan

For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Food Processor

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.

Ingredients you will need

Water

Butter

Dough

Peas

Wrap

Meanwhile, preheat the oven to 375 degrees.

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Oven

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.

Ingredients you will need

Dough

Roll

Egg

Equipment you will use

Baking Pan

Place the dough on the filled baking dish and press it lightly to adhere to egg wash.

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Dough

Egg

Equipment you will use

Baking Pan

Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape.

Ingredients you will need

Dough

Egg

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.

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Baking Paper