The stock—made with seafood shells, white wine, and sherry—is the secret to the rich seafood flavor of this favorite main-dish pie. Pop it in the oven before guests arrive so the aroma welcomes them and offers a hint of what's to come.

Pie Dough (see recipe below)
10 mussels in shells
7 littleneck clams in shells
1 cup salt, divided
1 cup vegetable juice
1/4 cup dry white wine
3 Tbsp. dry sherry
1/2 lb. shrimp in shells (25 count), peeled and deveined (reserve shells)
2 small red and/or green sweet peppers, seeded and diced
1 small Vidalia onion, diced
1/4 cup diced celery
3 cloves garlic, minced
2 Tbsp. safflower oil or canola oil
2 Tbsp. butter
1/4 cup all-purpose flour
1 cup peeled and cubed Yukon gold potatoes
1/2 cup heavy cream
1 tsp. freshly ground white pepper
1/2 tsp. freshly grated nutmeg
1/2 tsp. saffron threads
1/2 lb. bay scallops
1/2 lb. cod and/or salmon fillets, cut into 1-inch cubes

1. Prepare Pie Dough and chill.

2. Scrub mussels and clams in shells under cold running water. Remove beards from mussels, if present. Place clams and mussels in a large bowl; add 1/3 cup salt and enough cold water to cover. Soak for 15 minutes; drain. Repeat 2 more times. Rinse in fresh cold water.

3. Combine 1 cup water, vegetable juice, wine, and sherry in large pot; bring to a boil. Reduce heat to a simmer; add clams and mussels. Cook, covered, 5 to 7 minutes or until shells open. Remove clams and mussels with a slotted spoon. Discard any that do not open. Add shrimp shells to cooking liquid in pot. Bring to boiling; reduce heat. Cook, covered, for 20 minutes. Meanwhile, when clam and mussel shells are cool enough to handle, remove clams and mussels; set aside. Strain cooking liquid, discarding shrimp shells. Set cooking liquid aside.

4. In another large pot sauté sweet peppers, onion, celery, and garlic in hot oil for 7 minutes or until tender. Add butter; sauté for 1 minute. Sprinkle on flour; continue to cook and stir for 1 more minute. Add potatoes and reserved liquid and bring to a boil. Add cream; continue to cook until thickened. Season with white pepper, nutmeg, saffron, and salt to taste. Remove from heat when sauce is thick and creamy.

5. Place the mussels and clams and uncooked shrimp, scallops, and cubed fillets in the bottom of a 10-inch deep-dish pie plate. Spoon thickened sauce over fish in pie plate. Roll out Pie Dough as directed. Place pastry atop dish and seal. Crimp edge as desired.

6. For egg wash, combine 1 beaten egg with 2 tablespoons water; brush atop pastry. Place pie plate on a baking sheet. Bake in a 375° oven about 40 minutes or until crust is golden brown and filling is bubbly. Serve in shallow bowls. Makes 6 servings.