Seaman's Potpie Tracey Seaman   From Every Day with Rachael Ray February-March 2006 SIX SERVINGS Prep Time: 25 min Cook Time: 30 min 1 cup small pasta shells 3 tablespoons unsalted butter 1 medium onion, finely chopped 1 celery rib, finely chopped 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme 1/4 cup all-purpose flour 2 cups fish stock, such as Kitchen Basics brand 1 cup milk 1/4 cup cornstarch 1 pound large shrimp—shelled, deveined and halved lengthwise 1 pound bay scallops or quartered sea scallops 1 cup frozen peas 2 plum tomatoes, finely diced 1/4 cup cream sherry (optional) Salt and freshly ground pepper 1. Bring a medium saucepan of water to a boil; add the pasta shells and cook until al dente. Drain the pasta, rinse under cold running water and drain in a colander. 2. Meanwhile, in a large saucepan, melt the butter over medium heat; add the onion, celery and thyme and cook, stirring occasionally, until the onion and celery are softened, about 7 minutes. Add the flour and cook, stirring continuously, for 2 minutes. Whisk in the fish stock and bring to a boil, whisking occasionally. 3. Stir together the milk and cornstarch and then whisk the mixture into the fish stock mixture. Bring the soup to a boil, then cook, whisking continuously, for 2 minutes. Stir in the shrimp, scallops and peas. Cook the stew, stirring frequently, until the seafood is firm and just cooked through, about 5 minutes. Stir in the tomatoes, sherry and pasta shells; season to taste with salt and pepper and serve.

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