Ingredients

• 2 1/2 cups fish stock
• 1 lb smoked cod, deboned
• 1 lb halibut fillet
• 8 ounces prawns, peeled
• 8 ounces small scallops
• 2 lbs potatoes
• 3 ounces butter
• 1/4 cup plain flour
• 12 ounces leeks, sliced
• 4 ounces mushrooms, sliced
• 1 tablespoon fresh tarragon, chopped
• 1 tablespoon fresh parsley, chopped
• salt and black pepper

Instructions

1. Put the smoked fish into a pan and cover with water. Simmer for 15 minutes.

2. Drain and cool, then remove bones and skin.

3. Put the halibut fillet in a pan and cover with water. Simmer for 15 minutes.

4. Drain and cool.

5. Flake the fish and put in a bowl.

6. Drop the prawns into a pan of boiling water and cook until they float.

7. Drain and rinse under cold water.

8. Peel and add the prawns to the flaked fish.

9. Repeat with scallops.

10. Boil the peeled potatoes for 20 minutes. Drain and dry off over high heat for a minute.

11. Season with salt and pepper and 2 tbsp butter, then mash.

12. Meanwhile, make a roux by melting 2 tbsp butter and adding the flour.

13. Cook for about one minute.

14. Whisk the fish stock ( a little at a time) into the roux until smooth.

15. Cook over a low heat for 10 minutes.

16. Melt the rest of the butter in another saucepan. Add the leeks and mushrooms and cook for 5 minutes -- do not brown them.

17. Add to the fish and stir in the chopped herbs.

18. Pour the sauce over the fish and fold together.

19. Spoon into an oven proof dish and spoon the mashed potatoes on the top.

20. Smooth level and cook in a preheated 375 degree oven for 30 minutes.