Seafood Bisque Pie

A twist on a classic, this generously filled pie is hearty and luxurious.

Hands-on time 30min, plus cooling. Cooking time about 1hr 10min. Serves 6

 15g butter

 1 celery stick, finely chopped  1 onion, finely chopped

 1 fennel bulb, cored and roughly chopped

 50ml white vermouth

 2 x 400g tins chopped tomatoes  50ml double cream

 Large handful parsley, roughly chopped

 225g skinless smoked haddock fillets, cut into large chunks  50g skinless cod fillets, cut into large chunks

 50g mixed shellfish, we used cooked cold-water prawns and small raw scallops

 1 medium egg, lightly beaten  20g ready-rolled puff pastry

1 Melt the butter in a large pan over low-medium heat and fry the celery, onion and fennel for 5min, until lightly golden.

2 Stir in the vermouth, bring to the boil and bubble for 1min, then stir in the tomatoes and bring back to the boil. Bubble for 20-25min, stirring occasionally, until very thick and reduced. Stir in the cream and parsley, season to taste and remove from the heat. Cool completely.

3 Preheat oven to 200°C (180°C fan) mark 6. Fold all the fish and shellfish into the tomato mixture and tip into a 2 litre ovenproof pie or serving dish. Brush the edge of the dish with beaten egg. Unroll the pastry and slice into strips about 2.5cm wide. Arrange on top of the dish in a lattice pattern, trimming to fit. If the pastry gets too soft to handle, chill for 10min. Brush the lattice with egg. 4 Cook the pie in the oven for 30-35min, or until golden and the filling is bubbling. Serve with a green salad, if you like.

PER SERVING 453cals, 33g protein, 22g fat (13g saturates), 27g carbs (8g total sugars), 3g fibre