Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Seafood and Spicy Tomato Sauce Potpie Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 This is an elegant "faux" potpie, since the pastry is baked separately. It is packed with different seafood. Ingredients 1 large shallot, peeled and minced ½ cup dry white wine 1 tablespoon salt, plus more to taste 12 small mussels, (8 ounces), debearded and scrubbed 2 tablespoons olive oil 2 cloves garlic, peeled and minced 1 medium onion, chopped (about 6 ounces) 3 anchovy fillets, finely chopped 1 28 ounce can Italian plum tomatoes ½ teaspoon red-pepper flakes 1 whole large egg 1 tablespoon milk 1 sheet frozen puff pastry (about 8 ounces), thawed ½ yellow pepper, cut into ¼-inch dice 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh parsley Freshly ground black pepper ½ pound wild striped bass, skin removed, cut into 1-inch pieces 5 ounces calamari, cut into rings ½ pound shrimp, tail on, peeled and deveined ⅓ pound bay scallops Directions Combine the shallot, white wine, salt, and 1/2 cup water in a medium saucepan, and bring to a simmer. Add the mussels, and cook, covered, until the shells are open, about 2 minutes. Remove the mussels from shell, and set aside, loosely covered. Strain the cooking liquid through a double layer of damp cheesecloth, and set aside. Discard the shells. Heat the oil in a medium straight-sided saute pan over medium heat. Add the garlic and onion, and cook, until soft, stirring occasionally, about 5 minutes. Add anchovies; cook another 2 minutes, stirring. Raise heat to medium high; add tomatoes, breaking them up slightly with back of a spoon. Add reserved mussel liquid and red-pepper flakes, and cook until the sauce has thickened, about 25 minutes. Transfer the sauce to a food processor or blender, and puree until smooth. Heat oven to 425 degrees. Place six 6-ounce ramekins on a baking sheet, and set aside. In a small bowl, combine the egg and milk, and set aside. Lay the puff pastry on a clean surface. Using a round cookie cutter or the rim of a glass, cut out 6 pastry rounds a bit larger than rim of ramekins. Brush pastry with egg wash; place on a parchment-lined baking sheet. Bake until golden brown and puffed, 9 to 12 minutes. Set aside in a warm place. Return sauce to saute pan; stir in yellow peppers, thyme, and parsley. Season with salt and pepper. Stir in all the seafood; distribute mixture evenly among ramekins. Place on a baking sheet; bake until juicy and bubbling, 15 to 20 minutes. Place a round of puff pastry on top of each cup, and serve immediately. Rate it Print