Wash, peel, and cut your vegetables.

In a Dutch oven or wok, melt a small amount of butter. Sauté the onion or shallots. Add the leeks, carrots, and mushrooms. Cook for about 10 minutes until the vegetables are very tender, stirring occasionally. Add a splash of water if it starts to stick.

Steam the cod. If using sea scallops, sear them in a skillet with a small amount of butter for a few minutes.

Make the cream sauce: Melt the butter in a wok or saucepan. Add the flour all at once and stir with a wooden spoon. Once the roux is golden, add the white wine and fish stock. Whisk vigorously. Let simmer and thicken, stirring constantly. Season with salt and pepper. Add the cream and adjust seasoning as needed.

Add the cooked vegetables, cod or sea scallops, and shrimp to the sauce.

To make phyllo pouches: Take 2 sheets of phyllo dough, stack them, and place your filling in the center. Fold up the edges and secure with toothpicks. Bake in a 400°F oven (200°C) for 5 to 10 minutes, watching closely.

Cocotte version below: