Heat the oil in a large saucepan over
a medium heat, then add the onion and
bacon. Cook for 8-10 mins until the onion
is soft and the bacon is cooked. Stir in
the flour, then cook for a further 2 mins.
Pour in the fish stock and bring it up
to a gentle simmer. Add the potatoes,
cover, then simmer for 10-12 mins until
the potatoes are cooked through.
Add the mace, cayenne pepper and
some seasoning, then stir in the milk.
Tip the fish pie mix into the pan,
gently simmer for 4 mins. Add the
cream and shellfish, then simmer
for 1 min more. Check the seasoning.
Sprinkle with the parsley and serve
with some crusty bread.