Taken from Waitrose recipes
250g Icelandic cod fillet, skinned
250g haddock fillet, skinned
100ml vegetable stock
300ml Waitrose Vintage English Cider (from 500ml bottle)
250g fresh mixed seafood or prawns
2½ tbsp olive oil
1 onion, finely chopped
25g softened butter
50g plain flour
20g fresh parsley, finely chopped
For the topping
500g waxy potatoes, peeled and thinly sliced
2 leeks, thinly sliced
Place the fish fillets in a pan, add the stock and cider, and bring to a very gentle simmer. Poach for 5 minutes, then remove the fish with a slotted spoon. Reserve the poaching liquid.
Preheat the oven to 200°C, gas mark 6. Flake the drained fish into 4 x 500ml individual pie dishes (or use a 2-litre square ovenproof dish) and mix with the seafood or prawns.
Heat 1 tablespoon of the oil in a pan and fry the onion for 3-4 minutes over a low heat to soften. Pour in the poaching liquid. In a small bowl, mix the butter and flour together to form a smooth paste. Add this to the hot liquid, a little at a time, whisking constantly until the paste is completely incorporated and the sauce is thick and smooth. Stir in the parsley, then divide the sauce evenly between the pie dishes.
For the topping, rinse the potato slices in cold water to remove excess starch. Drain and pat dry with kitchen paper. Place the potato slices over the fish, scattering the sliced leeks evenly among them as you go. Drizzle the remaining oil over the potatoes and bake for about 35 minutes, until they are golden and soft.