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How to make Fish, fennel and bacon pie

Yield = 8
Prep time: 0:20
Cook time: 1:15
Total time: 1:35

Ingredients

  • 1kg boneless white fish fillets, cut into chunks
  • 2 tablespoons olive oil
  • 1 onion, finely sliced
  • 4 rashers good-quality rindless bacon, chopped
  • 4 small fennel bulbs, cut into quarters
  • 100g butter, plus extra to brown
  • 50g plain flour
  • 400ml milk
  • 200ml thin cream
  • 2 tablespoons chopped flat-leaf parsley
  • 900g desiree or pontiac potatoes, peeled, cut into cubes

Method

  • Step 1 Preheat oven to 190°C.
  • Step 2 Place fish in an 2.5-litre baking dish and season with salt and pepper. Heat the oil in a medium saucepan. Add the onion, bacon and fennel and cook over medium-low heat for about 10 minutes until softened but not browned. Place on top of the fish.
  • Step 3 Place half the butter, the flour, 300ml of the milk and the cream in a saucepan over low heat. Use a small whisk to whisk constantly until thick. Season with salt and pepper. Add the parsley and pour over the fish.
  • Step 4 Cook potatoes in a saucepan of boiling water until tender. Drain, then mash with remaining butter and milk. Season with salt and pepper, then use a fork to spread evenly over pie.
  • Step 5 Dot with extra butter and bake on a baking tray in the oven for 40 minutes.