- 750g parsnip, peeled, cored and cut into large chunks
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 500g potatoes, peeled and cut into medium-sized chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 85g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 300ml fresh fish stock
- 1kg fresh mussel, scrubbed clean
Once regarded as the poor relation of the shellfish family because of their small size and…
- 1 large onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp medium curry powder or paste
- 50g plain flour
- 400ml can coconut milk
- 750g Icelandic cod fillet, skinned and cut into large cubes
A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
- 100g cooked tiger prawns
- 1 pack fresh coriander, chopped
Boil the parsnips and potatoes for 15-20 mins until tender. Drain and mash well with 25g/1oz butter and seasoning. Cover and set aside.
Bring the stock to the boil in a large pan. Tip in the mussels, cover and leave to steam for about 3 mins, or until the shells open. Drain into a colander set over a large bowl to reserve the stock. Remove and throw away the shells and any un-opened mussels. Cover the cooked mussels to stop them drying out.
Melt the remaining butter and fry the onion until softened. Stir in the curry powder and fl our, and cook for about 1 min. Pour in the coconut milk and 3-4 tbsp of the reserved mussel stock and stir well until you have a smooth sauce. Leave to simmer for 5 mins until thickened.
Add the cod to the sauce, return to a simmer and cook for 3-4 mins, stirring occasionally, but trying not to break up the cod. Stir in the mussels, prawns and coriander, season, then tip into a large ovenproof dish. Spread the parsnip mash over the top.
To serve now heat the grill and grill until the mash is golden and crusty. To eat later cool, cover, then chill for a couple of hours. To serve, heat oven to 200C/ fan 180C/gas 6 and bake for 35-40 mins until hot all the way through.
Like more spicy? Prefer all prawns?
To make it spicy add a couple of chopped and seeded fresh red chillies when frying the onion for added heat. For an all-prawn version, substitute a 400g bag of peeled tiger prawns for the mussels.