31 December 2012,00:41 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
55 minutes

Preparation Method :

  • Place the smoked fish in a shallow ovenproof dish with milk, fennel seeds, peppercorns, bay leaves and onion slices.
  • Cover and bake in a preheated oven at 190°C / 375°F / Gas mark 5 for 20-25 minutes. Remove the fish and flake into smaller pieces in a bowl.
  • Strain the milky liquid and discard fennel seeds, bay leaves, peppercorns and onions.
  • Melt half the quantity of butter in a saucepan over low heat. Add the flour and gradually stir in the strained milky liquid. Bring to the boil and stir until the sauce thickens.
  • Stir in the chopped parsley and pour over fish. Mix well and adjust seasoning with salt and pepper to taste.
  • Spoon the mixture into a 1.5 litre ovenproof dish. Set aside.
  • Cover potatoes with water in a large pot and bring to the boil. Simmer until cooked and tender. Drain well. Add the remaining butter and milk. Mash until smooth.
  • Spoon mashed potatoes overfish mixture. Smoothen surface and run a fork across the surface to leave a wavy pattern on top.
  • Increase oven temperature to 220°C / 450°F / Gas mark 7 and bake for 30-32 minutes or until golden.


  • 750 grams potatoes, peeled and cut into even- sized pieces
  • 500 grams firm white fish fillets, skinned and deboned
  • 500 grams smoked cod fish fillets, skinned and deboned
  • 500 ml milk
  • 2 teaspoon fennel seeds
  • 5-6 black peppercorns
  • 1-2 bay leaves
  • 1 onion, peeled and roughly sliced
  • 100 grams butter
  • 50 grams plain flour
  • 2 tablespoon chopped fresh parsley
  • Ground black pepper and salt to taste

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