Filo-topped fish pie

• butter↗100g g
• onion↗1

  finely chopped

• fennel bulb↗1

  finely chopped

• garlic clove↗1

  finely chopped

• tomato purée↗1 tbsp tbsp
• white wine↗200ml ml
• can chopped tomato400g g
• double cream↗150ml ml
• sea bass↗300g g

  fillets, skinned and cut into large pieces

• halibut↗250g g

  skinned and cut into large pieces

• large raw prawn↗200g g
• small pack flat-leaf parsley↗

  chopped

• chopped tarragon2 tbsp tbsp
• sheets filo pastry↗6

  measuring 30 x 25cm

Step-by-step instructions

1. 1

   Heat 25g of the butter in a large saucepan until foaming. Add the onion and fennel, and cook gently for about 10 mins until very tender. Stir in the garlic and cook for 1 min more. Add the tomato purée, cook for 1 min, then add the white wine and simmer for a few mins until reduced by half.

2. 2

   Tip in the chopped tomatoes and simmer for 15 mins until you have a rich, thick sauce.

3. 3

   Remove the sauce from the heat. Stir in the cream, fish, prawns and herbs, then season. Spoon the mixture into a 2-litre baking dish.

4. 4

   When ready to cook, heat oven to 180C/160C fan/gas 4 and melt the rest of the butter. Unroll the filo pastry and brush 6 sheets all over one side with the melted butter. Gently scrunch up the pastry and lay on the top of the pie filling, covering completely. Bake for 25 mins in the middle of the oven until the pastry is golden and crisp.