Ingredients
-
-
1/4
-
1 1/2
-
1
-
1/2
-
4
-
1
-
1/2
-
1
-
1 1/2
-
3
-
3/4
-
1 1/2
-
1 1/2
-
1/2
Directions
Seafood Pot Pie, Bubbly warm goodness under a crispy crust Another one dish wonder from Ina House Beautiful Magazine, September 2009 edition I have tasted Ina Garten’s Lobster Potpie and it was awesome – so how can you improve on something so delicious but she has!!! One of my philosphies of cooking is to take a recipe you are totally comfortable making, and then have three variations of it up your sleeve She also says that she loves all kinds of potpies — chicken, lobster, vegetable, plus the one with seafood 1 process = 4 recipes and you have a whole dinner in one dish that goes from the oven to the table How easy is that? I really love the way this lady thinks, creates recipes, cooks with ease and has awesome & lovely dinner parties 🙂 Rated 5 stars out of 525 reviews Believe it or not – this recipe has been reworked since I tasted it the first time from her 1999 The Barefoot Contessa Cookbook This can be served to anyone – it can become a family meal or one for guests! Oops – almost forgot the pastry dough has a 30 minute chilling time – sorry 😉 I know – it is once in a lifetime experience!, This was absolutely yummy! Followed the instructions except that used fish stock, 1 tsp cognac, heavy cream, a little salt and pepper and lotsa bay’s seasoning for lobster bisque like flavour Mixed with a can of crab meat and pour it over the prawns, cream snapper chunks, scallops, peas and sweetcorn And of course being the lazy gal I am, used frozen butter puff pastry Everyone was raving about it when I served this during a dinner last week! :)) Thanks!
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Steps
|
1
Done
|
For the Seafood: |
|
2
Done
|
Melt the Butter in a Large Saute Pan Over Medium Heat. |
|
3
Done
|
Add the Chopped Onion and Fennel and Cook For 10 to 15 Minutes, Until the Onions Are Translucent. |
|
4
Done
|
Add the Flour and Cook Over Low Heat For 3 More Minutes, Stirring Occasionally. |
|
5
Done
|
Meanwhile, Bring the Stock to a Simmer in a Large Saucepan. |
|
6
Done
|
Add the Shrimp and Scallops and Cook For 2 Minutes, Just Until Firm. |
|
7
Done
|
Remove the Seafood to a Large Bowl With a Slotted Spoon. |
|
8
Done
|
Pour 3 Cups of Stock Into a Measuring Cup and Discard the Rest. |
|
9
Done
|
When the Flour Is Cooked in the Onion and Fennel Mixture, Slowly Add the 3 Cups of Stock, the Pernod, Salt and Pepper and Simmer For 3 Minutes. |
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10
Done
|
Stir in the Heavy Cream. |
|
11
Done
|
Cut the Lobster Meat Into Medium-Sized Cubes. |
|
12
Done
|
Add the Lobster to the Bowl With the Seafood, Then Add the Frozen Peas, Frozen Onions, and Parsley. |
|
13
Done
|
Pour the Sauce Over the Mixture and Taste For Seasoning. |
|
14
Done
|
Pour Into a 9 X 13 X 2 Baking Dish and Refrigerate. |
|
15
Done
|
For the Pastry: |
