MONKFISH AND FENNEL PIE

Prep time: 15 minutes Cook time: 1 hour 20 minutes

Serves 4

This is a refreshing take on traditional fish pie and is great served with simple buttered greens or a leafy salad.

You can use monkfish tail fillet or even monkfish cheeks if your fishmonger can get them. They deliver a different texture to the tail and offer good value.

INGREDIENTS

– 1.2 litres fish stock

– 2 bulbs of fennel, trimmed and halved, plus 2 tbsp chopped fennel fronds, or you can use dill

– 130g butter

– 60g flour

– 700-800g large floury potatoes, peeled and quartered

– 60-70ml milk – 500g monkfish fillet, trimmed of any black skin, cut into rough 2-3cm chunks

– 60ml double cream – 2 tbsp fresh white

breadcrumbs

– 2 tbsp finely grated

Parmesan

METHOD

Bring the fish stock to the boil in a saucepan and add the fennel halves. Simmer for 6-7 minutes, or until tender, then remove with a slotted spoon and transfer to a plate.

Melt 70g of the butter in a thick-bottomed saucepan and stir in the flour. Continue stirring on a low heat for about 30 seconds.

Whisk in the hot stock gradually, to avoid lumps forming, then simmer gently for about 30-40 minutes, stirring frequently. The sauce should be really quite thick by then; if not, continue cooking until it thickens to a consistency similar to mayonnaise. Season if necessary.

Meanwhile, cook the potatoes in salted water for about 15 minutes until tender, then drain and return to the pan on a low heat for a couple of minutes to dry out.

Mash finely with a potato ricer or masher, then add the remaining 60g butter and about 60-70ml milk as needed to get a nice silky consistency. Season to taste.

Preheat the oven to 200C/180c/gas mark 6.

Cut the cooked fennel into rough 2cm chunks and mix into the sauce with the fish, cream and fennel fronds. Transfer to a large pie dish or four individual ones.

Pipe or spoon the mashed potato on top. Mix the breadcrumbs and Parmesan, then scatter over the mash.

Bake for 20-30 minutes, until the fish is cooked through and the top is nicely browned.