English Codfish Pie

Ingredients

• 2 pounds baking potatoes peeled cut into 1-inch pieces ( 4 cups)
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 0.8 cup carrots diced
• 0.8 cup celery diced
• 0.5 cup bottled clam juice 
• 1 pound skinned cod fillets 
• 0.5 cup cooking wine dry white
• 0.5 teaspoon fennel seeds 
• 0.3 cup flour all-purpose
• 1 teaspoon thyme leaves fresh chopped
• 1.5 teaspoons thyme leaves fresh chopped
• 1  garlic clove minced
• 1 cup leek diced
• 0.3 cup milk 2% reduced-fat
• 0.5 cup milk 2% reduced-fat
• 0.5 cup 0%-less-fat cream sour
• 0.5 teaspoon paprika 
• 0.5 teaspoon salt 
• 0.8 teaspoon salt 
• 1 teaspoon stick margarine 
• 2 teaspoons stick margarine 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• blender
• baking pan

Directions

1. Place potatoes in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and cook 15 minutes or until tender.
2. Place a large nonstick skillet over medium- high heat. Coat fish with cooking spray, and cook 2 minutes on each side or until done; set aside, and keep warm.
3. Drain potatoes, and place in a large bowl; add sour cream and next 5 ingredients, and beat at medium speed of a mixer until smooth. Set aside, and keep warm.
4. Preheat oven to 45
5. Heat 2 teaspoons butter in a large nonstick skillet over medium-high heat.
6. Add carrot, celery, and leek; cook, stirring constantly, 7 minutes.
7. Add garlic; cook 2 minutes.
8. Sprinkle with flour; cook 2 minutes, stirring until well blended.
9. Add clam juice and next 6 ingredients; bring to a boil. Reduce heat, and simmer until thickened, stirring constantly.
10. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray; top with fish.
11. Spread potato topping over fish and vegetable mixture; coat potato topping with cooking spray, and sprinkle with paprika.
12. Bake at 450 for 18 minutes or until potato topping is lightly browned.