Fish Pie

Ingredients

• 250 ml reduced-fat cooking cream
• 2 salmon fillets (about 300 g)
• 250 g smoked coley fillet
• 400 g cod loin
• 234 g raw peeled prawns
• 140 g monkfish
• 1.1 kg mussels in shells (about 400 g meat)
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 800 g potatoes, for the mash topping
• A small glass of white wine
• Salt and pepper, to taste

Method

1. 1Peel and boil the potatoes 15–20 min until tender. Drain and mash with the butter, salt and pepper.
2. 2Steam the mussels in the white wine, covered, 5–6 min until they open. Remove the meat from the shells, strain and reserve the cooking liquid. Discard any that stay closed.
3. 3Cut the salmon, cod, coley and monkfish into large chunks.
4. 4Heat the olive oil in a large pan. Gently poach the fish chunks and prawns in the cooking cream and reserved mussel liquid for 5 min, until just cooked through. Stir in the mussel meat.
5. 5Season to taste and transfer the fish and sauce to a large ovenproof dish.
6. 6Spread the mashed potato evenly over the top and fork the surface.
7. 7Bake at 200 °C for 20–25 min until golden on top and bubbling underneath.
8. 8Cool, then portion into 8. Eat some now, refrigerate or freeze the rest. To reheat: defrost overnight in the fridge, then bake at 180 °C until piping hot through.