300 g fish fillet boneless skinless white cut into chunks
100 ml vegetable stock
100 g shrimp cooked
2 sprigs tarragon chopped
750 g potatoes peeled quartered
2 spring onion chopped
Equipment
frying pan
grill
pie form
Directions
Heat 1 tbsp olive oil in a non-stick frying pan and tip in the celery and garlic. Cook over a high heat for 2 mins or until softened, then add in the tomatoes. Cook for another 3 mins until starting to burst. Stir in the tomato pure and fish, then pour over the stock or wine. Turn down the heat, simmer for 3 mins, then tip in the prawns and cook for a further 2 mins until the prawns are heated through and the fish flakes easily. Stir through the tarragon and spoon the mixture into a medium-sized oval pie dish.
Meanwhile, cook the potatoes in salted boiling water for 15 mins until softened.
Drain and mash together with the remaining olive oil, 3 tbsp water and the spring onions. Spoon over the fish mixture and smooth all over to cover. Run a fork over the surface to create swirls, then cook under a hot grill for 10 mins until the topping is lightly browned.
