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servings:

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.

• 2 tablespoons extra-virgin olive oil
• 1/4 cup (1/2 stick) unsalted butter
• 1 leek, white and pale-green parts only, washed well and finely chopped
• 1 bulb fennel, cut into 1/4-inch slices
• 2 cloves garlic, minced
• 3/4 cup all-purpose flour, plus more for work surface
• 2 cups Fumet, or store-bought fish stock
• 3 canned whole peeled plum tomatoes, crushed
• 1 lobster tail, shelled and cut into 1-inch pieces, shell reserved for Fumet
• 6 ounces large shrimp, peeled and deveined, shells reserved for Fumet
• 6 ounces scallops, tough muscles removed, halved
• 6 ounces striped bass fillet, skinned and cut into 1 1/2-inch pieces
• 6 ounces halibut fillet, skinned and cut into 1 1/2-inch pieces
• Coarse salt and freshly ground pepper
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 package (14 ounces) frozen puff pastry, such as Dufour, thawed
• 1 tablespoon heavy cream
• 1 large egg yolk
• Easy Aioli, for serving

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