Coconut Seafood Curry Pot Pie With Puff Pastry Crust

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14 to 16 ounces frozen puff pastry dough, thawed according to package instructions

All-purpose flour, as needed

2 tablespoons butter

1/2 cup minced shallot

2 bulbs fennel (about 1 pound), cored and diced (about 2 1/2 cups)

1 large red bell pepper, seeded and diced (about 1 cup)

1 teaspoon minced garlic

2 tablespoons minced ginger

2 tablespoons Thai green curry paste, such as Mae Ploy brand

1 tablespoon tomato paste

1/4 cup dry vermouth

2 cups fish stock or clam juice

2 cans coconut milk, about 13.5 ounces each

2 tablespoons Asian fish sauce

1 cup frozen shelled edamame

1 pound large (26/30 count), raw shrimp, fully peeled, deveined and cut in half width-wise

1 pound bay scallops

1 1/2 pounds halibut or other firm-fleshed white fish, skinless fillets, cut into bite-size pieces

1 tablespoon chopped cilantro

Fresh lime juice, to taste

Kosher salt and pepper, to taste

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