Prepare the fish by removing any skin and chopping into chunks. I use a generous quantity of whatever is available and on offer. However the inclusion of smoked fish is important as this adds to the flavour. If you like it a little spicy you can get chilli coated salmon fillets or simply add one small chilli to the ingredients. I also like to add one clove of garlic.
Prepare the vegetables by chopping into small chunks. Again what you include is down to what you enjoy and have in stock. You could add some mushrooms if you like them or spinach leaves.
Peel the potatoes and cook them whole. They should still be quite firm so that you can cut them into slices after cooking. It is best to run them under the cold tap so that they are cool before you do this.
In a large wok heat some oil - I generally use extra virgin olive oil, and fry the onions. Add the other vegetables and sauté until they start to turn soft. Add the zest and juice of the lemon and the stock pot to give enough moisture for this. Covering with a large pan lid will help to steam the vegetables. Make sure the vegetables are still firm - about 5 mins should be enough
Add the cream and seasoning and a teaspoon of flour for thickening
Finally stir in the fish and cook for 3 mins
Slice the cooked potatoes lengthwise and start to layer the fish/vegetable mixture (like a lasagne). Start with a layer of fish then potatoes and then grated cheese and chopped parsley. I generally do two layers like this.
Cook in a moderate oven - about 170 C for about 40 minutes.
This is a very flexible recipe and you can select what fish and vegetables you prefer. The smoked fish though is important for the final flavour. I like to prepare it in the morning and allow all the flavours to develop, cooking it in the oven when I am ready. Traditional fish pie uses mashed potatoes but I like to use sliced potatoes as it doesn't then become mushy.
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