- 3 shallots, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 3 tbsp white wine vinegar
- 150ml white wine
- 142ml pot double cream
- 900g fresh haddock fillets, skinned
A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…
- 200g bag raw, peeled prawn, preferably unfrozen
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 800g fresh spinach (about 2 bags)
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 200g crabmeat
For the topping
- 3 garlic cloves
- 1 red chilli, halved and deseeded
- 200ml full-fat milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- pinch saffron strands
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 1¼kg potato, cut into large chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Tip the shallots and vinegar into a saucepan and place on the heat so the vinegar evaporates quickly. Splash in the white wine and reduce until practically dry. Add cream, bring to the boil, then simmer gently until reduced by two-thirds and very thick. Leave to cool. Cut the fish into bite-size chunks and set aside with the prawns.
Tip spinach into a large colander and pour over boiling water from a kettle until all the spinach is wilted (you may need to do this more than once). Cool under the cold tap, then squeeze the spinach tightly to get rid of any excess liquid.
To make the topping, mash the saffron, garlic and chilli together using a pestle and mortar. Tip into a saucepan with the milk, bring to the boil, then remove from the heat to infuse. Bring the potatoes to the boil and simmer for 15 mins until soft. Drain, then mash well with the infused milk, olive oil, lemon juice and zest.
Heat oven to 200C/fan 180C/gas 6. To assemble the pie, mix the fish and prawns into the cold cream until completely coated. Tip the fish into the bottom of a large gratin dish and scatter over clumps of crabmeat. Unravel the spinach and lay it over the fish, then top with the mash. Cook the pie for about 30 mins until golden and starting to brown and bubble around the edges. Serve with green veg if you like.
Make aheadThe pie can be assembled the day before and kept in the fridge. If the prawns have not been frozen before, the pie can be frozen, uncooked, for up to a month. Defrost completely in the fridge before cooking.