Ingredients
250g fresh white fish
250g mixed prepared shellfish (optional)
6 medium potatoes
1 leek
1 tbs of flour
50g of butter
1 pint of milk
Some grated cheese
Salt & pepper
Method
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Peel potatoes and put in pan with water. When they start to boil reduce to a simmer.
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Heat the milk in a wide heavy based frying pan, sprinkle in the saffron and stir so that it starts to infuse. Keep the milk simmering, add the fish and cook for about fifteen minutes (until the fish is cooked through).
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Remove the fish. Save the juices.
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Flake the fish into the bottom of an oven-proof dish, carefully removing any remaining bones and skin.
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Fry the leek in a half the butter, and then add to the fish, along with any shellfish.
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Melt the remaining butter, add the flour and stir. Cook gently for several seconds and then add the saved juices , slowly, while continuing to stir. This will form the sauce for the pie.
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Pour the sauce over the fish, shellfish and leeks.
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When ready, mash the potato with plenty of butter, spread over the fish, and grate over some cheese.
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Cook for thirty five minutes plus in oven pre-heated to 190° C.