Seafood Potpie

Seafood Potpie

Ingredients:Crust1 cup (8 oz.) cold unsalted butter, cubed2 cups (8 1/2 oz.) all-purpose flour, plus more for dusting1 tablespoon granulated sugar1/8 teaspoon cayenne pepper1/2 teaspoon kosher salt1/2 cup waterFilling1/2 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…

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Ingredients:

  • 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

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Seafood Recipes