Fish, Fennel & Bacon Pie

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 kg boneless fish fillet, cut into chunks
• 2 tablespoons olive oil
• 1 onion, finely sliced
• 4 slices rindless bacon, chopped
• 4 small fennel bulbs, cut into quarters
• 100 g butter, plus extra
• butter, to brown
• 50 g plain flour
• 400 ml milk
• 200 ml light cream
• 2 tablespoons parsley, chopped
• 900 g potatoes, peeled, cut into cubes

Recipe

• 1 preheat oven to 190°c
• 2 place fish in an 2.5 litre baking dish and season with salt and pepper.
• 3 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.
• 4 place half the butter, the flour, 300ml of the milk and the cream in a saucepan over low heat. whisk constantly until thick. season with salt and pepper. add the parsley and pour the sauce over the fish.
• 5 at the same time as cooking the onion mix cook the 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.
• 6 dot with extra butter and bake on a baking tray in the oven for 40 minutes.