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Preheat the oven to hot 220°C (425°F/Gas 7). Heat the oil in a deep frying pan, add the onion and fennel and cook over medium heat for 20 minutes or until caramelized.
Add the stock to the pan and bring to the boil. Cook until the liquid is almost evaporated. Stir in the cream and brandy, bring to the boil, then reduce the heat and simmer for 10 minutes, or until reduced by half. Add the seafood and parsley and toss for 3 minutes, or until the seafood just starts to cook.
Lightly grease a 2.5 litre (80 fl oz) pie dish and add the seafood mixture.
Arrange the pastry over the top to cover, trim the excess and press down around the edges. Decorate with any trimmings, making fish or other shapes. Make a steam hole in the top and brush the pastry lightly with beaten egg. Bake for 30 minutes, or until the seafood is cooked through and the pastry is crisp and golden.