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Provencal Seafood Pie

Recipe photo courtesy of Dana Gallagher

Ingredients associated with Mediterranean fish stews -- garlic, fennel, saffron, and seafood -- are brought together in our Provencal potpie, which is served with garlicky aioli; the pie is topped with convenient store-bought puff pastry, whose layers won't overwhelm the lobster, shrimp, bass, and halibut underneath.

Source: Martha Stewart Living, October 2005
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  • DebbyCDN
    7 FEB, 2008
    I made this and found the flour quantity to be too much. When I added the stock the mixture went immediately to paste. I believe a quantity of 3-4 tbsp flour should be used.
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