Provençal Seafood Pie

Malzemeler

• Malzemeler
• 1 tutam A pinch of cayenne pepper
• 240 ml about 1 cup
• 0.75 bardak all-purpose flour
• 240 ml Aïoli (recipe follows)
• 1 adet bay leaf
• 1 ml bottle (8 ounces) clam juice
• 3 g canned whole peeled plum tomatoes, crushed
• 3 yemek kaşığı chopped fresh flat-leaf parsley
• 10 g coarse salt
• 10 g Coarse salt and freshly ground white pepper
• 0.25 çay kaşığı crumbled saffron threads
• 0.5 çay kaşığı Dijon mustard
• 0.5 bardak Dry white wine
• 2 yemek kaşığı extra virgin olive oil
• 1 yemek kaşığı extra-virgin olive oil
• 0.5 bardak extra-virgin olive oil
• 1 fennel bulb
• 1 fennel bulb
• 2 bardak Fish stock
• 4 demet fresh flat-leaf parsley sprigs
• 2 g garlic clove
• 2 g garlic cloves (minced)
• 6 ounce Halibut fillet
• 1 yemek kaşığı Heavy cream
• 1 g large egg yolk
• 2 g large egg yolk
• 6 ounce large shrimp
• 1 g leek (white and pale-green parts only)
• 1 g leek (white and pale-green parts only)
• 450 g Lobster tail, shelled and cut into 1-inch pieces
• 710 ml makes about 3 cups
• 1 medium onion, coarsely chopped
• 0.5 bardak Olive Oil
• 30 g Parsley stems
• 1 g puff pastry
• 1 adet Reserved lobster shell
• 6 ounce scallops
• 1 adet Shrimp shells
• 3 diş small garlic cloves
• 6 ounce striped bass fillet
• 0.25 bardak unsalted butter