Tomato and Fennel Fish Pie

cook 20 mins
  • 4 tablespoons olive oil
  • 1 fennel bulb, chopped
  • 2 garlic cloves, sliced
  • 200 g (7 oz) cherry tomatoes
  • 1 tablespoon tomato purée
  • 50 ml (2 fl oz) dry white wine
  • 75 ml (3 fl oz) water
  • 300 g (10 oz) skinless cod fillets, cut into chunks
  • 150 g (5 oz) raw peeled large prawns
  • 750 g (1 1/2 lb) potatoes, peeled and cut into chunks
  • 2 spring onions, sliced
  • salt and pepper
  • Heat 1 tablespoon of the oil in a saucepan. Add the fennel and garlic and cook for 5–7 minutes until softened. Add the tomatoes and tomato purée and cook for a further 2 minutes until softened. Pour over the wine and cook until nearly boiled away, then add the measurement water and fish. Cook for 3 minutes. Add the prawns and cook for 3–5 minutes until just cooked through.
  • Meanwhile, cook the potatoes in a saucepan of salted boiling water for 12–15 minutes until soft. Drain and mash with the remaining oil, the spring onions and a little water to loosen. Season well with salt and pepper.
  • Arrange the fish and sauce in a baking dish. Spoon over the mash. Cook under a preheated hot grill for 3 minutes until browned. Serve immediately.
Like This? Try These
More on Food