Prep Time: 30 minutes
Cook Time: 1 hour
Rest Time: 10 minutes
Total Time: 1 hour 40 minutes
½ cup unsalted butter
1 ½ cups thinly sliced yellow onion
1 cup thinly sliced fennel
1 cup thinly sliced celery
1 cup thinly sliced carrots
½ cup all-purpose flour
½ cup dry white wine
3 cups fish stock
¼ cup heavy cream, divided
1 tbsp. kosher salt
½ tsp. ground black pepper
1 (8 oz.) fillet halibut, skin removed, cut into 1-inch pieces
½ lb sea scallops, halved horizontally
½ lb peeled and deveined medium shrimp
1 lb jumbo lump crabmeat, picked over
1 cup frozen green peas
2 tbsp. Chopped fresh parsley, plus more for garnish
One large egg, lightly beaten 1 (17.3 oz.) package of frozen puff pastry sheets, thawed
In a sizable saucepan set over medium-high heat, melt the butter. Add the onion, fennel, celery, and carrots. Cook, stirring frequently, for about 8 minutes or until the veggies are softened and the onion is translucent.
After adding the flour, toss the vegetables for a minute to coat them thoroughly. Add the wine and whisk for about 15 seconds, or until the wine has evaporated and the mixture is slushy.
Stir the mixture for about 5 minutes, until it thickens into a creamy sauce, then add the fish stock and 3 tbsp of cream. Add the shellfish, green peas, and parsley after seasoning with salt and pepper.
Reduce heat to medium-low, gently whisk frequently, and cook the mixture for 6 to 8 minutes, or until the sauce is warm but the seafood isn’t fully cooked. Pour 2 cups of the mixture into 5 (18 to 20 oz.) ramekins or oven-safe bowls that are not buttered.
Put the bowls on a baking sheet with a rim covered with foil. The oven should be heated to 375°F (190°C). Set the middle rack in the range.
Combine the egg and final tbsp. of heavy cream in a small bowl. Puff pastry sheets should be defrosted on a lightly dusted work surface. Each sheet should be rolled into a 13″ x 13″ square before being divided into quarters.
Throw away any leftover pastry. Brush the top of each bowl with egg wash after placing a square of pastry on top, decoratively folding the corners to suit the bowl. To allow steam to escape while baking, make three tiny slits with the point of a knife in the center of the pastry.
You can sprinkle chopped parsley, fennel fronds, or both on top of the crust, lightly pushing the garnishes into the egg wash to help them stick.
Place the baking sheet with the individual sections inside the oven, and bake for about 40 minutes until the dough is golden brown and the filling is hot and bubbling. Ten minutes should pass before serving.