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  • Ina's Seafood Pot Pie
    1. Step 1 of 4: Ina's Seafood Pot Pie

      Saute onions and fennel in butter for 10 minutes.

    2. Step 2 of 4: Ina's Seafood Pot Pie

      Poach scallops and shrimp. Reserve the stock to add later.

    3. Step 3 of 4: Ina's Seafood Pot Pie

      Add seafood and vegetables to the onion mixture.

    4. Step 4 of 4: Ina's Seafood Pot Pie

      Combine the ingredients for the crust. Place dough on top of the dish. Brush with egg wash and make a few slits for venting. Bake.

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Ina's Seafood Pot Pie

1/4 pound unsalted butter
1 1/2 cups chopped yellow onion (1 large)
1 cup chopped fennel
1/2 cup all-purpose flour
3 cups fish stock or clam juice
1/2 pound large shrimp, peeled and deveined
1/2 pound sea scallops, sliced in half horizontally
1 tablespoon Pernod
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
3 tablespoons heavy cream
3/4 pound cooked fresh lobster meat
1 1/2 cups frozen peas (not "baby" peas)
1 1/2 cups frozen small whole onions
1/2 cup minced flat-leaf parsley
For the pastry
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 pound cold unsalted butter, diced
1/4 to 1/3 cup ice water
1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

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That favorite comfort food, pot pie, gets an Ina-style seafood makeover.

Ina's Seafood Pot Pie

1/4 pound unsalted butter
1 1/2 cups chopped yellow onion (1 large)
1 cup chopped fennel
1/2 cup all-purpose flour
3 cups fish stock or clam juice
1/2 pound large shrimp, peeled and deveined
1/2 pound sea scallops, sliced in half horizontally
1 tablespoon Pernod
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
3 tablespoons heavy cream
3/4 pound cooked fresh lobster meat
1 1/2 cups frozen peas (not "baby" peas)
1 1/2 cups frozen small whole onions
1/2 cup minced flat-leaf parsley
For the pastry
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 pound cold unsalted butter, diced
1/4 to 1/3 cup ice water
1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash