Feeds 8
Those of us who live on the coasts are so darned lucky to have such extraordinary seafood so easily available. Sometimes, all we need is a piece of seared salmon to make a great dinner. But sometimes, on a winter night, it’s nice to gather all our favorite seafood together with mushrooms, onions, and a savory pastry dough to make a seafood pie. Leftovers the next day are even better.
Prepare to bake. Preheat the oven to 425°F.
Cook the aromatics. Set a Dutch oven over medium-high heat. Add the butter. As soon as the butter has melted, add the onions and mushrooms. Cook, stirring frequently, until the onions are soft and translucent and the mushrooms are wilted, about 7 minutes. Add the artichoke hearts and cook, stirring, for another minute. Add the garlic and tarragon, stir together, and cook until the scent is released, about 1 minute.
Finish the filling. Add the clams, salmon, shrimp, and cod to the pot. Pour in the reserved clam juice from the cans and the additional clam juice. Gently, stir everything together.
Make the pie. Roll out half of the pie dough. Put it into a 9-inch pie pan. Spoon the seafood filling into the pie pan. Roll out the second half of the dough, a little bigger than the first half. Put it on top of the filling and crimp the edges. Make two small slits in the top to allow the steam to escape. Bake the pie for 15 minutes, then turn down the oven to 375°F. Bake until the top of the pie is golden brown and the filling is bubbling in the slits on the top, about 45 minutes. Take the pie out of the oven and allow it to cool to room temperature before serving.