1 Onion; minced
1 Rib celery; sliced thin
2 ts Minced garlic
2 tb Olive oil
1/2 ts Fennel seed
1 c Bottled clam juice
A 14-ounce can tomatoes
-including the
; juice
A dash of Tabasco
1/4 lb Mushrooms; cut into eighths
1 lb Boiling potatoes
1/2 ts Dried thyme; crumbled
1/2 ts Crumbled dried basil
1/2 c Heavy cream
3 tb Cornstarch
1 1/2 lb Monkfish fillets; cut into
-1-inch
; pieces
1/2 lb Sea scallops; halved
-crosswise
1/2 lb Shrimp; shelled
2 tb Finely chopped fresh parsley
-leaves
1 Sheet frozen puff pastry;
-thawed
In a kettle cook the onion, the celery, and the garlic in the oil over
moderately low heat, stirring, until the onion is softened, add the
fennel seeds, the clam juice, the Tabasco, the mushrooms, the
potatoes, peeled and cut into 3/4-inch pieces, the thyme, and the
basil, and simmer the mixture for 15 minutes, or until the potatoes
are barely tender. In a small bowl whisk together the cream and the
cornstarch, whisk the mixture into the potato mixture, and boil the
mixture, whisking, for 1 minute. Stir the monkfish, the scallops, the
shrimp, the parsley, and salt and pepper to taste and transfer the
mixture to a 3-quart oval baking dish.
On a floured surface roll out the puff pastry into an oval to fit the
dish and brush the edge of the dish with water. Arrange the pastry
over the edge of the dish and roll the rolling pin over the edge of
the dish to cut the pastry. Bake the potpie in the middle of a
preheated 425°F. oven for 17 to 20 minutes, or until the crust is
puffed and golden brown. To serve, cut the crust into 8 pieces,
arrange 1 piece on each of 8 heated dinner plates, and divide the
filling among the plates.
Serves 8.
Yields
1 servings
