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Seafood Potpie

Original recipe from Martha Stewart
kept bysimbakins
recipe by
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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 twenty-eight-ounce can Italian plum tomatoes
1/2 teaspoon crush red pepper flakes
1 large egg
1 tablespoon milk
1 sheet frozen puff pastry, thawed
1/2 yellow bell pepper, diced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parley
freshly ground black pepper
8 ounces wild striped bass, skin removed, cut into 1-inch pieces
5 ounces calamari, cleaned and cut into rings
8 ounces shrimp, tail on, peeled and deveined
6 ounces bay scallops

  1. Combine the shallot, wine, salt, and 1/2 cup water in a medium saucepan, and bring to a simmer.
  2. Add the mussels, and cook, covered, until the shells open, about 2 minutes.
  3. Remove the mussels from the shell, and set aside, loosely covered. Discard the shells.
  4. Strain the cooking liquid through a double layer of damp cheesecloth, and set aside.
  5. Heat oil in a medium straight-sided saute pan over medium heat.
  6. Add the garlic and onion, and cook, until soft, stirring occasionally, about 5 minutes.
  7. Add the anchovies; cook another 2 minutes, stirring.
  8. Raise heat to medium high heat; add the tomatoes, breaking them up slightly with the back of a spoon.
  9. Add the reserved mussel liquid and red-pepper flakes, and cook until the sauce has thickened, about 25 minutes.
  10. Transfer the sauce to the bowl of a food processor or blender, puree until smooth.
  11. Heat oven to 425 degrees F.
  12. Place six 6-ounce ramekins on a baking sheet, and set aside.
  13. In a small bowl, combine the egg and milk, and set aside. 
  14. Lay the puff pastry on a clean surface.
  15. 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.
  16. Brush pastry with egg wash; place on a parchment-lined baking sheet.
  17. Bake until golden brown and puffed, 9 to 12 minutes.
  18. Set aside in a warm place.
  19. Return sauce to saute pan;stir in the yellow peppers, thyme, and parsley.
  20. Season with salt and pepper.
  21. Stir in all the seafood; distribute mixture evenly among ramekins.
  22. Place on a baking sheet; bake until juicy and bubbling, 15 to 20 minutes.
  23. Place a round of puff pastry on the top of each ramekin.
  24. Serve immediately.

 

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