Provencal seafood pie

2 tablespoons extra-virgin olive oil

1 / 4 cup ( 1 / 2 stick) unsalted butter

1 leek, white and pale-green parts only, washed well and finely chopped

1 fennel bulb, cut into 1/4-inch slices

2 garlic cloves, minced

3 / 4 cup all-purpose flour, plus more for work surface

2 cups Fumet
or store-bought fish stock

3 canned whole peeled plum tomatoes, crushed

1 lobster tail, shelled and cut into 1-inch pieces, shell reserved for

6 ounces large shrimp, peeled and deveined, shells reserved for Fumet

6 ounces scallops, tough muscles removed, halved

6 ounces striped bass fillet, skinned and cut into 1 1 / 2 -inch pieces

6 ounces halibut fillet, skinned and cut into 1 1 / 2 -inch pieces

Coarse salt and freshly ground pepper

3 tablespoons chopped fresh flatleaf parsley

1 package (14 ounces) frozen puff pastry (such as Dufour), thawed

1 tablespoon heavy cream

1 large egg yolk

Aioli
for serving

Heat the oil and butter in a medium saucepan over medium-high heat. Add the leek, fennel, and garlic; cook, stirring, until the vegetables are softened, about 6 minutes. Add the flour; cook, stirring, 6 to 7 minutes. Whisk in the stock. Bring to a boil. Stir in the tomatoes. Reduce heat to medium-low. Add the lobster, shrimp, scallops, bass, and halibut; cook 5 minutes. Season with salt and pepper. Stir in the parsley. Let cool.
Preheat the oven to 400F. Roll out the dough on a lightly floured surface to a 10-inch square, about 1 / 4 inch thick. Cut out a small vent in the center Transfer the stew to an 8-inch-square baking dish. Cover with the dough, allowing excess to overhang. Transfer to the freezer until cold, 20 minutes.
Whisk the cream and egg yolk in a small bowl. Brush the crust with the egg wash. Bake the pie on a rimmed baking sheet until crust is golden brown and puffy, 35 to 40 minutes. Serve with aioli.

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