Spiced fish & mussel pie

• parsnip↗750g g

  peeled, cored and cut into large chunks

• potatoes↗500g g

  peeled and cut into medium-sized chunks

• butter↗85g g
• fresh fish stock↗300ml ml
• fresh mussel↗1kg g

  scrubbed clean

• large onion↗1

  chopped

• curry powder↗ tbsp

  or paste

• plain flour↗50g g
• coconut milk↗400ml ml
• Icelandic cod↗750g g

  fillet, skinned and cut into large cubes

• cooked tiger prawns↗100g g
• fresh coriander1

  chopped

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.