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1
Heat the oil and butter in a medium saucepan over medium-high heat.
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2
Add the leek, fennel, and garlic; cook, stirring, until the vegetables are softened, about 6 minutes.
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3
Add the flour; cook, stirring, 6 to 7 minutes.
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4
Whisk in the stock.
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5
Bring to a boil.
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6
Stir in the tomatoes.
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7
Reduce heat to medium-low.
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8
Add the lobster, shrimp, scallops, bass, and halibut; cook 5 minutes.
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9
Season with salt and pepper.
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10
Stir in the parsley.
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11
Let cool.
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12
Preheat the oven to 400F.
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13
Roll out the dough on a lightly floured surface to a 10-inch square, about 1/4 inch thick.
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14
Cut out a small vent in the center.
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15
Transfer the stew to an 8-inch-square baking dish.
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16
Cover with the dough, allowing excess to overhang.
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17
Transfer to the freezer until cold, 20 minutes.
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18
Whisk the cream and egg yolk in a small bowl.
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19
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.
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20
Serve with aioli.
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21
Heat the oil in a medium saucepan over medium-high heat.
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22
Add the onion, leek, fennel fronds, and garlic; cook, stirring occasionally, until the vegetables are softened, about 6 minutes.
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23
Add the lobster shells and shrimp shells, parsley, and bay leaf; cook, stirring occasionally, 2 minutes.
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24
Stir in the wine, clam juice, tomatoes, and 1 1/2 cups water.
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25
Reduce heat to medium low; simmer, stirring occasionally, 20 minutes.
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26
Pour the stock through a fine sieve into a medium bowl; discard the solids.
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27
Add the saffron and cayenne.
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28
Season with salt.
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29
The fumet can be stored in the freezer up to 3 months.
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30
Process the egg yolks, garlic, a pinch of salt, and mustard in a food processor until smooth.
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31
With the processor running, slowly add the oils, drop by drop at first and then in a slow, steady stream, until emulsified.
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32
Season with salt.
