Ingredients
Scale
- ½ cup unsalted butter
- 1 ½ cups thinly sliced yellow onion
- 1 cup thinly sliced fennel
- 1 cup thinly sliced celery
- 1 cup thinly sliced carrots
- ½ cup all-purpose flour
- ½ cup dry white wine
- 3 cups fish stock
- ¼ cup heavy cream, divided
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper
- 1 (8-ounce) fillet halibut, skin removed, cut into 1-inch pieces
- ½ pound sea scallops, halved horizontally
- ½ pound peeled and deveined medium shrimp
- 1 pound jumbo lump crabmeat, picked over
- 1 cup frozen green peas
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 1 large egg, lightly beaten
- 1 (17.3-ounce) package frozen puff pastry sheets, thawed
Instructions
- Melt butter in a large saucepan over medium-high heat. Add onion, fennel, celery, and carrots. Cook until tender and translucent, about 8 minutes.
- Stir in flour to coat vegetables and cook for 1 minute.
- Add white wine; stir until it thickens slightly, about 15 seconds.
- Gradually stir in fish stock and 3 tablespoons of heavy cream. Cook, stirring, until thickened into a creamy sauce, about 5 minutes. Season with salt and pepper.
- Fold in halibut, scallops, shrimp, crabmeat, peas, and parsley. Simmer over medium-low heat until just warmed through but not fully cooked, 6–8 minutes.
- Ladle 2 cups of filling into each of five 18- to 20-ounce ramekins placed on a foil-lined baking sheet.
- Preheat oven to 375°F (190°C). Roll puff pastry into 13″ squares and cut into quarters. Place one square over each ramekin, folding corners to fit.
- Whisk egg with remaining tablespoon of cream. Brush over pastry tops. Cut three small slits in the center of each. Garnish with parsley or fennel fronds if desired.
- Bake for 40 minutes, or until pastry is golden and filling is bubbly.
- Let rest 10 minutes before serving.
Notes
- Substitute cod or lobster for halibut if desired.
- Clam juice or seafood-seasoned chicken broth can replace fish stock.
- The filling can be made ahead and refrigerated; assemble with pastry before baking.
- For freezer prep, assemble but do not bake. Wrap well and freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie (approx. 1/5 of recipe)
- Calories: 680 kcal
- Sugar: 6g
- Sodium: 1050mg
- Fat: 42
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 215mg