Provencal Seafood Pie

• 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 fennel bulb, cut into 1/4-inch slices
• 2 garlic cloves, minced
• 3/4 cup all-purpose flour, plus more for work surface
• 2 cups Fumet (recipe follows) 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 (recipe follows)
• 6 ounces large shrimp, peeled and deveined, shells reserved for Fumet (recipe follows)
• 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
• Aioli (recipe follows), for serving
• 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 (recipe above)
• Reserved shrimp shells from Provencal 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
• (makes about 3 cups)
• 2 large egg yolks
• 3 small garlic cloves
• Coarse salt
• 1/2 teaspoon Dijon mustard
• 1/2 cup olive oil
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• (makes about 1 cup)

1. Heat the oil and butter in a medium saucepan over medium-high heat.
2. Add the leek, fennel, and garlic; cook, stirring, until the vegetables are softened, about 6 minutes.
3. Add the flour; cook, stirring, 6 to 7 minutes.
4. Whisk in the stock.
5. Bring to a boil.
6. Stir in the tomatoes.
7. Reduce heat to medium-low.
8. Add the lobster, shrimp, scallops, bass, and halibut; cook 5 minutes.
9. Season with salt and pepper.
10. Stir in the parsley.
11. Let cool.
12. Preheat the oven to 400F.
13. Roll out the dough on a lightly floured surface to a 10-inch square, about 1/4 inch thick.
14. Cut out a small vent in the center.
15. Transfer the stew to an 8-inch-square baking dish.
16. Cover with the dough, allowing excess to overhang.
17. Transfer to the freezer until cold, 20 minutes.
18. Whisk the cream and egg yolk in a small bowl.
19. Brush the crust with the egg wash. Bake the pie on a rimmed baking sheet until crust is golden brown and puffy, 35 to 40 minutes.
20. Serve with aioli.
21. Heat the oil in a medium saucepan over medium-high heat.
22. Add the onion, leek, fennel fronds, and garlic; cook, stirring occasionally, until the vegetables are softened, about 6 minutes.
23. Add the lobster shells and shrimp shells, parsley, and bay leaf; cook, stirring occasionally, 2 minutes.
24. Stir in the wine, clam juice, tomatoes, and 1 1/2 cups water.
25. Reduce heat to medium low; simmer, stirring occasionally, 20 minutes.
26. Pour the stock through a fine sieve into a medium bowl; discard the solids.
27. Add the saffron and cayenne.
28. Season with salt.
29. The fumet can be stored in the freezer up to 3 months.
30. Process the egg yolks, garlic, a pinch of salt, and mustard in a food processor until smooth.
31. With the processor running, slowly add the oils, drop by drop at first and then in a slow, steady stream, until emulsified.
32. Season with salt.

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Taken from www.epicurious.com/recipes/food/views/provencal-seafood-pie-392666 (may not work)