Seafood Potpie

• Crust
• 1 cup (8 oz.) cold unsalted butter, cubed
• 2 cups (8 1/2 oz.) all-purpose flour, plus more for dusting
• 1 tablespoon granulated sugar
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1/2 cup water
• Filling
• 1/2 fennel bulb, cut into 1/2-inch pieces (about 1 cup)
• 4 carrots, cut into 1/2-inch pieces (about 1 cup)
• 4 celery stalks, cut into 1/2-inch pieces (about 1 cup)
• 1/2 celery root, cut into 1/2-inch pieces (about 1 cup)
• 1/2 yellow onion, cut into 1/2-inch pieces (about 1 cup)
• 1 pound baby red potatoes, cut into 1/2-inch pieces (about 1 cup)
• 4 thyme sprigs
• 3 garlic cloves
• 1 tablespoon olive oil
• 2 1/2 teaspoons kosher salt, divided
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1/8 teaspoon ground mace
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 bay leaf
• 3 cups whole milk
• 1 pound boneless, skinless grouper, swordfish, or mahimahi fillets, cut into 1 1/2-inch pieces
• 1 pound dry-packed sea scallops, halved
• 1 pound peeled and deveined medium-size raw shrimp
• 1 teaspoon smoked paprika
• 2 tablespoons sherry
• 1/4 cup finely chopped fresh flat-leaf parsley

1. Prepare the crust: Toss together 1 cup cubed butter and 2 cups flour in a large bowl until butter is coated in flour; transfer coated butter and flour to a food processor. Add sugar, cayenne pepper, and 1/2 teaspoon salt; process until large clumps form, about 20 seconds. Slowly add up to 1/2 cup water, 1 tablespoon at time, while pulsing, adding just enough water to form a dough. Using hands, shape into a loose ball. Dust dough with flour, wrap in plastic wrap, and chill 1 hour or up to 2 days.
2. Preheat oven to 400u0b0F. Unwrap dough, and turn out onto a lightly floured surface. Roll to 1/4-inch thickness, and cut out a 12-inch circle. Transfer dough circle to a baking sheet, and bake in preheated oven until golden brown, about 20 minutes.
3. Prepare the filling: Toss together fennel, carrots, celery, celery root, onion, potatoes, thyme, garlic, and olive oil in a large bowl. Add 1/2 teaspoon of the salt; toss lightly. Spread vegetables in a single layer on a baking sheet, and bake at 400u0b0F until cooked through, about 20 minutes. Discard thyme sprigs and garlic cloves.
4. Melt 3 tablespoons butter in a 12-inch straight-sided skillet over medium; whisk in 3 tablespoons flour. Cook, whisking constantly, until fragrant and the roux takes on a blonde color, about 3 minutes. Add mace, onion powder, garlic powder, bay leaf, and 1 teaspoon of the salt. Gradually whisk in milk. Reduce heat to low, and cook until thickened, about 15 minutes.
5. Sprinkle fish, scallops, and shrimp with remaining 1 teaspoon salt, and let stand 5 minutes. Gently stir seafood, vegetables, and smoked paprika into sauce mixture in skillet, and cook until fish is cooked through, about 10 minutes. Discard bay leaf. Stir in sherry; sprinkle parsley over mixture. Place the crust over the pot, trim with kitchen shears, and serve.

crust, butter, flour, sugar, cayenne pepper, kosher salt, water, filling, fennel bulb, carrots, celery stalks, celery root, yellow onion, red potatoes, thyme, garlic, olive oil, kosher salt, unsalted butter, allpurpose, ground mace, onion powder, garlic, bay leaf, milk, skinless grouper, shrimp, paprika, sherry, parsley

Taken from www.myrecipes.com/recipe/seafood-potpie (may not work)