Ingredients

serves 4 to 6

　　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

　　Aïoli (recipe follows), for serving

　　

Fumet

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 Provençal Seafood Pie (recipe above)

　　Reserved shrimp shells from Provençal 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)

　　

Aioli

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)

　　

Step 1

Heat the oil and butter in a medium saucepan over medium-high heat. Add the leek, fennel, and garlic; cook, stirring, until the vegetables are softened, about 6 minutes. Add the flour; cook, stirring, 6 to 7 minutes. Whisk in the stock. Bring to a boil. Stir in the tomatoes. Reduce heat to medium-low. Add the lobster, shrimp, scallops, bass, and halibut; cook 5 minutes. Season with salt and pepper. Stir in the parsley. Let cool.

　　

Step 2

Preheat the oven to 400°F. Roll out the dough on a lightly floured surface to a 10-inch square, about 1/4 inch thick. Cut out a small vent in the center. Transfer the stew to an 8-inch-square baking dish. Cover with the dough, allowing excess to overhang. Transfer to the freezer until cold, 20 minutes.

　　

Step 3

Whisk the cream and egg yolk in a small bowl. 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. Serve with aïoli.

　　

Fumet

Step 4

Heat the oil in a medium saucepan over medium-high heat. Add the onion, leek, fennel fronds, and garlic; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the lobster shells and shrimp shells, parsley, and bay leaf; cook, stirring occasionally, 2 minutes. Stir in the wine, clam juice, tomatoes, and 1 1/2 cups water. Reduce heat to medium low; simmer, stirring occasionally, 20 minutes.

　　

Step 5

Pour the stock through a fine sieve into a medium bowl; discard the solids. Add the saffron and cayenne. Season with salt. The fumet can be stored in the freezer up to 3 months.

　　

Aioli

Step 6

Process the egg yolks, garlic, a pinch of salt, and mustard in a food processor until smooth. With the processor running, slowly add the oils, drop by drop at first and then in a slow, steady stream, until emulsified. Season with salt.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.