This is a delicious and economical dish. Serves 4You may use any white fish, such as cod and haddock. Adding shrimp and peas enhances the flavors. Once you have this prepared it is very easy to keep in the refrigerator, covered, for a couple of days.
Ingredients
2 large fillets of fish(about 1 and 1/2 pounds in weight)
1 leek trimmed, washed and chopped
2 celery sticks, trimmed. washed and chopped
1 tablespoon olive oil
1 cup peel shrimp
1 cup frozen peas
Half pint of vegetable stock
1 tablespoon butter
1 generous teaspoon all-purpose flour
3 hard cooked eggs,peeled and sliced
1 and a half pounds of potatoes, boiled and mashed with a little milk and butter
Method
Gently fry leek and celery in oil, until soft, about 10 minutes. Do not brown.
When soft add the fish, shrimp, peas, seasonings, then the stock. Brig to a boil, then immediately
lower heat and simmer for about 10 minutes.
Using a sieve strain the above over a bowl. Keep both.
Preheat oven to 400F.
Return pan to heat. Add butter and flour, as if you were making a white sauce.
Now add the liquid from the fish, stirring constantly. Cook until thickened slightly. Remove from heat. Mix in the fish,eggs and vegetables.
Pour the whole mixture into a deep baking dish. Top with the mashed potatoes. Bake for about 25 minutes. Serve when brown op top and bubbly underneath.
