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Title: Seafood Pot Pie
Yield: 6 Servings

Ingredients

           === CRUST ===
      1 c  Unbleached all-purpose flour
    1/2 c  Yellow cornmeal
      1 pn Salt
    1/2 c  Unsalted butter; chilled,
           and cut into small pieces
      4 oz Cream cheese; chilled,
           and cut into small pieces
           === FILLING ===
      2 md Turnips
      5 tb Unsalted butter
      2    fat Leeks (white and light
           -green pa; trimmed, rinsed w
           and cut into 2-inch-long
           -julienne s
      2    Carrots; rinsed, peeled
           and cut into 2-inch-long
           -julienne s
      2 ts Dried tarragon
      2 c  Dry white wine
      8 oz Clam juice - (1 bottle)
  1 1/2 c  Heavy or whipping cream
      1 tb Unbleached all-purpose flour
      1 tb Fresh lemon juice
           Salt and freshly ground
           -pepper; to taste
      1 lb Medium shrimp; shelled and
           -deveined
      8 oz Sea scallops; cut in half
      1 lb Fresh cod; cut into 1/2"
           -chunks
    1/2 c  Shredded Swiss cheese
           === EGG WASH ===
      1 lg Egg
      1 tb Water

Instructions

Prepare the crust: Place the flour, cornmeal, salt, butter, and cream
cheese in a food processor and process just until the mixture begins to
gather into a ball. Shape the dough into a disk, wrap in plastic wrap and
refrigerate at least 1 hour.
Prepare the filling: Place the turnips in a small saucepan, cover with
water, and boil until tender, 15 to 20 minutes. Drain, peel, and cut into
3/8-inch dice. Set aside.
Melt 4 tablespoons of the butter in a large skillet over medium-high heat.
Add the leeks and carrots; saute 5 minutes. Stir in the tarragon and 1
cup of the wine. Reduce the heat to medium, cover the pan, and cook 10
minutes. Uncover, increase the heat, and cook until almost all the liquid
has evaporated. Remove from the heat and set aside.
Place the clam juice, remaining 1 cup of wine, and the heavy cream in a
saucepan. Bring to a boil over high heat, then reduce the heat to medium.
Cook, stirring frequently, until the mixture coats a spoon heavily, about
20 minutes. Blend the flour into the remaining 1 tablespoon butter. Whisk
this mixture into the sauce and cook until smooth and quite thick. Remove
from the heat and add the lemon juice, salt, and pepper.
Combine the sauce with the diced turnips, sauteed leeks and carrots, and
the raw shrimp, scallops, and cod.
Preheat the oven to 400 degrees. Butter a round, 2-quart baking dish.
Transfer the filling to the prepared baking dish. Sprinkle the Swiss
cheese over the top.
On a lightly floured surface, roll the dough out about 1/4-inch thick and
in a circle about 1-inch larger than the top of the baking dish. Place the
dough over the top of the dish and crimp the edges. Mix the egg and water
and brush over the top of the dough, then slash several steam vents in the
top.
Bake until the crust is golden brown, 40 to 45 minutes. Let sit 5 minutes,
then cut into wedges and serve.

Comments: This is the sort of winter seafood fare that is hearty and homey
yet also elegant. The tarragon-laced filling strikes a nice balance
between root vegetables and rich scallops, shrimp, and cod fillets. A
tossed salad and a bottle of Chardonnay will complete the feast quite
handsomely.

Recipe Source:
COLD-WEATHER COOKING by Sarah Leah Chase (c) 1990
Workman Publishing, New York - 418 pages - $13.95
As reprinted in the Nov/Dec, 1991 issue of Cookbook Digest

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID #
JPMD44A} on 05-17-1995

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Contributor: Sarah Leah Chase

Preparation Time: 0:00

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