30 December 2012,22:48 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Preheat the oven to 190°C/ 375°F/Gas Mark 5, few minutes before cooking.
  • Heat the cooking oil in a large saucepan, add the onion and bacon and cook for about 8-10 minutes.
  • Add the mushrooms and celery and cook for another 5 minutes or until soft.
  • Add in the courgettes and tomatoes to the bacon mixture and pour in the stock or wine. Bring to the boil.
  • Cook, uncovered for about 3-5 minutes or until the sauce has thickened slightly.
  • Remove from the heat and stir in the cod pieces and the tarragon.
  • Adjust seasoning to taste with salt and pepper, then spoon into a large oiled baking dish.
  • The Topping: Place the butter and flour in a saucepan and pour in the milk. Bring to the boil slowly, whisk until thickened and smooth.
  • Stir the pasta into the sauce. Spoon it carefully over the fish and vegetables.
  • Place it in the preheated oven and bake for 20-22 minutes or until the top is lightly browned and bubbling.


  • 400 grams can chopped tomatoes
  • 500 grams cod fillets, skinned, cut into bite-sized pieces
  • 150 grams baby button mushrooms, wiped
  • 150 grams courgettes, halved lengthwise and sliced
  • 2 tablespoon cooking oil
  • 1 onion, peeled and chopped
  • 4 rashers smoked streaky bacon, rind removed and chopped
  • 2-3 celery sticks, trimmed and thinly sliced
  • 100 ml fish stock or dry white wine
  • 1 tablespoon freshly chopped tarragon
  • Salt and freshly ground black pepper, to taste


  • 500 ml milk
  • 250 grams pasta shells, cook as per packet instructions and drained
  • 2 tablespoon butter
  • 50 grams plain flour

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