Gluten Free Fish Pie


500g smoked haddock
400g Rockling
600g King Fish
600g Prawns

½ Fennel, finely chopped
3-4 Garlic cloves
2 stalks celery, thinly sliced
1 onion, diced
3 spring onions, trimmed & thinly sliced
2 tbsp Butter, room temp
2 Carrots
1 large leek, white part only, trimmed, washed & thinly sliced
1 Bay Leaf
1 cup Milk
1 cup Cream
sea salt
black pepper, ground

750g nicola potatoes (or another yellow, waxy variety)
150 g butter (or more)


In a heated pan, add the butter, fennel, garlic, onion, celery, spring onions and leek, and sweat down.
Stir in the parsley, dill, chives and bay leaf.
Cut the fish into big chunks and add to the pan, together with the cream and milk.
In a seperate mixing bowl, using a ricer or masher, mash the potatoes with butter and some salt.
Pour ingredients from pan into a baking dish, add prawns, season with salt and pepper and top with the mash.
Place the baking dish into the oven at 200C for 30-45 minutes or until golden brown.