Ingredients:
- 1/2 cup unsalted butter
- 1 1/2 cups yellow onion, thinly sliced
- 1 cup fennel, thinly sliced
- 1 cup celery, thinly sliced
- 1 cup carrot, thinly sliced
- 1/2 cup all-purpose flour
- 1/2 cup chicken broth or clam juice
- 3 cups fish stock
- 1/4 cup heavy cream, divided
- 1 tbsp kosher salt
- 1/2 tsp ground black pepper
- 1 8oz fillet of halibut, skin removed and cut into 1" pieces
- 1/2 lb sea scallops, halved
- 1/2 lb medium shrimp/prawn, peeled and deveined
- 1 lb jumbo lump crabmeat
- 1 cup frozen green peas
- 2 tbsp fresh parsley chopped
- 1 large egg, lightly beaten
- 1 17.3oz pkg frozen puff pastry sheets
Directions
- In a large Saucepan, melt butter over medium-high heat. Add onions, fennel, celery, and carrots. Cook, stirring frequently, until the vegetables are soft and onions turn translucent - about 8 mins.
- Stir in the flour to coat the vegetables evenly, cooking for about 1 min. Gradually pour in the chicken broth, letting it reduce slightly before adding fish stock and 3 tbsps. of cream. Stir well until the mixture thickens into a creamy sauce, about 5 mins. Season with salt and pepper.
- Gently fold in the halibut, scallops, shrimp/shrimp, crabmeat, peas, and parsley. Reduce heat to medium-low, stirring occasionally, until the seafood mixture is warmed through but no fully cooked, about 6-8 mins
- Preheat the oven to 375F (190C). Divide the filling among 5 (18 - 20oz) oven safe ramekins or bowls, and place then on a foil-lined baking sheet
- On a floured surface, roll out puff pastry into 13" by 13" squares. Cut each square into quarters. Cover each bowl with a pastry square , folding edges decoratively, and brush the tops with a egg wash made of beaten eggs and remaining cream. Use a knife to make 3 small slits in the pastry for steam to escape
- Bake on center rack for 40 mins, or until the pastry is golden brown and filling is bubbling. Let cool for 10 mins before serving and garnish with parsley
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