Fish and potato pie
SERVES 4 PREP AND COOK TIME 1 HOUR
1kg desiree potatoes, peeled, cut into small chunks
1 teaspoon fennel seeds
2 cloves garlic, chopped finely 6 Spring onions, sliced
2 sticks (200g) trimmed celery, sliced ½ medium (500g) wombok (Chinese cabbage), sliced
1⅓ cup (80ml) extra virgin olive oil 600g firm white fish fillets, cut into 3cm chunks
2 tablespoons coarsely chopped fresh flat-leaf parsley
½ cup (60g) grated cheddar cheese
1 Preheat oven to 200°C (180°C fan-forced). 2 Add potatoes to a medium saucepan of salted water; bring to the boil. Boil, covered, for 12 minutes or until soft.
3 Meanwhile, coarsely grind the seeds with a mortar and pestle or spice grinder. Melt butter in a deep frying pan over medium heat; fry seeds and garlic for 1 minute. Add onion and celery; cook, stirring, until onion is lightly golden. Add cabbage; cook, covered, for a further 5 minutes, stirring occasionally, or until cabbage is just tender. Season to taste.
4 Drain potatoes. Return to the hot pan for 1 minute. Lightly mash potato with oil; season to taste.
5 Place cabbage mixture over base of 2-litre (8-cup) ovenproof dish. Top with fish then half the parsley. Spoon potato over the fish; scatter with cheese.
6 Bake pie for 30 minutes or until golden brown. Scatter with remaining parsley. Not suitable to freeze or microwave.