1/2 pound peeled deveined shrimp
1/2 pound bay scallops
1/2 pound clams or mussels
1/2 pound firm fish (mahi, swordfish or other firm fish)
1 diced onion
2 stalks diced celery
1 teaspoon old bay seasoning
1/2 teaspoon pepper
3 tablespoons butter
3 tablespoon flour
1/2 teaspoon parsley flakes
1/2 teaspoon thyme
1/2 teaspoon oregano

 2 tablespoons hot sauce more or less to taste

10 clam juice
8 oz dry sherry
8 oz half and half
1 sheet pie crust
2 tablespoon  olive oilTurn large skillet on medium heat use olive oil to  onions and celery
Remove from pan set aside
In skillet melt butter and flour to make  a blonde roux thickener about 5 minutes
Add clam juice stir it will begin to thicken
Add half and half
Add sherry whisk
Add veggies
Add seafood
Add herbs (thyme, oregano, parsley
Add old bay, pepper

Add hot sauce

Stir well

Add
Remove pan from heatPreheat oven to 375

In a round baking baking dish place mixture
Lightly butter outside lip of pan
Top with pie crust (some may fall off in cooking.)
Cut 4 3 inch slits in top
Mix 1 egg and 2 teaspoons of water for an egg wash for top of pie crust

Bake for 25 minutes or until golden brown

Serve with a lime wedge.