Seafood pie recipe with fennel | Gourmet Traveller

Ingredients

• 1 kg Cloudy Bay diamond shell clams, purged (see note)
• 2 tbsp extra-virgin olive oil
• 80 gm slightly salted butter, plus extra, melted, for brushing
• 4 golden shallots, thinly sliced
• 4 garlic cloves, finely chopped
• 3 fennel bulbs, trimmed, thinly sliced
• 2 tsp dry-roasted fennel seeds
• 125 ml (½ cup) dry white wine
• 70 gm plain flour
• Pinch of saffron threads
• 500 ml (2 cups) fish stock
• 125 ml (½ cup) pouring cream
• 100 gm finely grated parmesan
• 2½ tbsp each finely chopped dill, flat-leaf parsley and chervil
• Finely grated zest of 2 lemons
• 700 gm large squid hoods, cleaned, cut into thick rings
• 1 kg blue-eye trevalla fillets, cut into 5cm pieces
• 12 large green prawns, peeled, heads removed and deveined, tails intact
• 2 small Desiree potatoes (120gm each), thinly sliced on a mandoline