Coconut Curry Seafood Pot Pie

Fish and fish recipes are often enjoyed by people in many different coastal areas. They are very versatile that you can make plenty of dishes with tons of cooking videos and videos that can be found online. The tender fleshy texture and ocean fresh sweet flavor of these fresh mollusks are often enjoyed even by those not particularly fond of seafood. 

This recipe is a rich succulent seafood curry and vegetable mixture swimming in a tasty sauce and topped with an elegant crunchy puff pastry crust. 

Coconut Curry Seafood Pot Pie

Ingredients:

14-16 ounces frozen puff pastry dough, thawed according to package instructions

All-purpose flour, as needed

2 Tablespoons butter

1/2 Cup minced shallot

2 bulbs fennel (about 1 pound), cored and diced (about 2 1/2 cups)

1 large red bell pepper, seeded and diced (about 1 cup)

1 Medium Sweet Potato, peeled and thinly sliced

1 teaspoon minced garlic

2 Tablespoons minced ginger

2 Tablespoons Thai green curry paste

1 Tablespoon tomato paste

1/4 Cup dry vermouth

2 Cups fish stock or clam juice

2 Cans coconut milk, about 13.5 ounces each

2 Tablespoons Asian fish sauce

1 Cup frozen shelled edamame

1 pound large (26/30 count), raw shrimp, fully peeled, deveined and cut in half width-wise

1 pound bay scallops

1-1/2 pounds halibut or other firm-fleshed white fish, skinless fillets, cut into bite-size pieces

1 tablespoon chopped cilantro

Fresh lime juice, to taste

Kosher salt and pepper, to taste

Preparation

1. For the puff pastry tops: Heat the oven to 375º F
2. Place the puff pastry straight from the refrigerator onto a lightly floured surface; if needed, roll out to a rectangle about 10x15-inches. Select a sharp, round pastry cutter to make tops large enough to fit on top of the ramekins. (One 10x15-inch sheet of dough should yield 10 or 11 rounds about 4 inches in diameter.) Push cutter straight down through the dough - avoid twisting, which can smash the edges and affect the rise. To further help the rise, flip rounds over and place on two rimmed baking sheets lined with parchment. Bake until the puff pastry has risen, is golden brown and dry to the touch, about 30 minutes. Remove from the oven and set aside.
3. For the filling: Meanwhile, in a large pan over medium-high heat, melt butter and add minced shallot. Cook until softened and translucent, about 3 minutes. Add the fennel red bell pepper and sweet potato; cook until soft, about 8-10 minutes. Add garlic and ginger; cook until fragrant, about 30 seconds. Stir in curry paste and tomato paste.
4. Increase heat to high, add vermouth and cook briefly. Add the fish stock, coconut milk and fish sauce. Bring to a boil, then reduce to a simmer and cook until the broth reduces slightly, stirring occasionally, about 12-15 minutes. The sauce can be made ahead up to this point and refrigerated. Reheat before continuing with recipe.
5. Add the edamame and shrimp and cook for about 2-3 minutes. Add the scallops and halibut and cook for an additional 2-3 minutes, or until the seafood is fully cooked. (Cooking time will vary slightly, depending on the size of the pieces.) Remove from heat and finish with the cilantro, lime juice, and salt and pepper, to taste.
6. Equally divide the filling among 10 1-1/2-Cups ramekins; top each with a puff pastry round and serve immediately.

Recipe from www.cookingwithnonna.com