Feast of the Seven Fishes Pie

1. Prepare Leek Mixture

Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the sliced leeks and a teaspoon of salt, and sweat until soft and fragrant, about 5 to 7 minutes. Stir in the minced garlic and anchovies, cooking them until the anchovies melt into the leeks, about a minute.

2. Create a Sauce

Pour in the dry white wine or vermouth, and let it simmer away to almost nothing. Then, in the same skillet, add 4 tablespoons of butter and sprinkle in the flour once the butter has melted. Cook for a minute or two until you have a golden roux. Slowly whisk in the chicken stock and clam juice, and let it simmer for another minute or two until the sauce thickens.

3. Combine Seafood with Sauce

Fold the mixed fish fillets, shrimp, and scallops into the sauce, along with the cooked leeks, frozen peas, chopped tarragon, parsley, capers, and the remaining teaspoon of salt. Let the filling cool down and refrigerate for at least an hour or overnight.

4. Assemble and Bake the Pie

Roll out the thawed puff pastry on a lightly floured surface until 1/8-inch thick. Lay the pastry over the chilled filling, trim any excess, and crimp the edges. Brush the pastry with beaten egg and bake in the preheated oven at 425 degrees Fahrenheit for 30 to 40 minutes, until golden brown.