Fennel fish pie

For the béchamel sauce , heat the butter in a saucepan over a moderate heat and add the flour.

Cook for 1 minute, stirring continuously. Pour in the milk, beating with a balloon whisk until the mixture thickens. Season with salt and freshly ground pepper. Set aside.

For the mashed potatoes, cook the potatoes in a large saucepan of boiling, salted water until soft. Drain and mash. Stir in the milk and butter. Set aside and keep warm.

Preheat the oven to 200C/gas 6.

Heat the butter in a frying pan over a moderate heat and fry the onion, leek, celery, fennel and garlic for 5 minutes, until softened, but not coloured.

Place the court bouillon and white wine in a large pan and bring to a simmer. Add the cod and simmer until lightly poached.

Remove the cod and flake it into a mixing bowl. Add the prawns, lime juice and parsley and gently combine.

Add the fried onion mixture to the fish. Transfer the mixture to a baking dish, top with the mussels and add a splash of pastis. Spoon over the béchamel sauce, then top with a layer of mashed potato.

Lightly brush with egg wash and bake in the oven for 20 minutes until golden brown. Serve at once with a glass of white wine and thick-cut crusty bread.