Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        === crust ===
   1      cup           unbleached all-purpose flour
     1/2  cup           yellow cornmeal
   1      pinch         salt
     1/2  cup           unsalted butter -- chilled,
                        and cut into small pieces
   4      ounces        cream cheese -- chilled,
                        and cut into small pieces
                        === filling ===
   2      medium        turnips
   5      tablespoons   unsalted butter
   2                    fat leeks -- (white and light
                        -- green parts),
                        -- trimmed, rinsed
                        -- well
                        and cut into 2-inch-long julienne strips
   2                    carrots -- rinsed, peeled
                        and cut into 2-inch-long julienne strips
   2      teaspoons     dried tarragon
   2      cups          dry white wine
   8      ounces        clam juice - -- (1 bottle)
   1 1/2  cups          heavy or whipping cream
   1      tablespoon    unbleached all-purpose flour
   1      tablespoon    fresh lemon juice
                        salt and freshly ground pepper -- to taste
   1      pound         medium shrimp -- shelled and
                        -- deveined
   8      ounces        sea scallops -- cut in half
   1      pound         fresh cod -- cut into 1/2"
                        -- chunks
     1/2  cup           shredded Swiss cheese
                        === egg wash ===
   1      large         egg
   1      tablespoon    water

Preparation:

Prepare the crust: Place the flour, cornmeal, salt, butter, and cream cheese in a food processor and process just until the mixture begins to gather into a ball. Shape the dough into a disk, wrap in plastic wrap and refrigerate at least 1 hour. Prepare the filling: Place the turnips in a small saucepan, cover with water, and boil until tender, 15 to 20 minutes. Drain, peel, and cut into 3/8-inch dice. Set aside. Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the leeks and carrots; sauté 5 minutes. Stir in the tarragon and 1 cup of the wine. Reduce the heat to medium, cover the pan, and cook 10 minutes. Uncover, increase the heat, and cook until almost all the liquid has evaporated. Remove from the heat and set aside. Place the clam juice, remaining 1 cup of wine, and the heavy cream in a saucepan. Bring to a boil over high heat, then reduce the heat to medium. Cook, stirring frequently, until the mixture coats a spoon heavily, about 20 minutes. Blend the flour into the remaining 1 tablespoon butter. Whisk this mixture into the sauce and cook until smooth and quite thick. Remove from the heat and add the lemon juice, salt, and pepper. Combine the sauce with the diced turnips, sautéed leeks and carrots, and the raw shrimp, scallops, and cod. Preheat the oven to 400F Butter a round, 2-quart baking dish. Transfer the filling to the prepared baking dish. Sprinkle the Swiss cheese over the top. On a lightly floured surface, roll the dough out about 1/4-inch thick and in a circle about 1-inch larger than the top of the baking dish. Place the dough over the top of the dish and crimp the edges. Mix the egg and water and brush over the top of the dough, then slash several steam vents in the top. Bake until the crust is golden brown, 40 to 45 minutes. Let sit 5 minutes, then cut into wedges and serve. Comments: This is the sort of winter seafood fare that is hearty and homey yet also elegant. The tarragon-laced filling strikes a nice balance between root vegetables and rich scallops, shrimp, and cod fillets. A tossed salad and a bottle of Chardonnay will complete the feast quite handsomely. Recipe Source: COLD-WEATHER COOKING by Sarah Leah Chase (c) 1990 Workman Publishing, New York - 418 pages - $13.95