1 leek, thinly sliced
50 g (2 oz) butter
50 g (2 oz) plain flour
450 ml (4 pint) UHT milk
150 ml (4 pint) fish stock
75 g (3 oz) Cheddar cheese, grated
1 bay leaf
800 g (1 lb 10 oz) mixed salmon and smoked and unsmoked haddock fillet, skinned and cut into large cubes
salt and pepper
4 tablespoons chopped parsley
800 g (1 lb 10 oz) hot homemade or shop-bought mashed potato
25 g (1 oz) butter
15 g (2 oz) Cheddar cheese, grated


1.Preheat the slow cooker if necessary. Heat the oil in a saucepan, add the leek and fry, stirring, for 4-5 minutes or until softened.
2.Scoop out of the pan with a slotted spoon and transfer to a plate.
3.Add the butter, flour and milk to the pan and bring to the boil, whisking constantly until thickened and smooth. Mix in the stock, cheese, bay leat and a little salt and pepper.
4.Arrange the cubed fish in the slow cooker pot so that it is in an even layer, then pour over the hot sauce. Cover and cook on low for 2-3 hours or until the fish flakes easily when pressed in the centre with a knite.
5.When almost ready to serve, stir the parsley into the hot mashed potato.
6.Stir the fish, then spoon into individual ovenproof dishes, if liked. Spoon the potato over the top, dot with the butter and sprinkle with the cheese.
7.If not using separate dishes, lift the pot out of the housing using oven gloves and place under a preheated medium grill until golden. Serve with steamed asparagus, if liked.
8.FOR MIXED FISH & SPINACH GRATIN, wash 400 g (13 oz) baby spinach leaves in cold water, drain and place in a large saucepan.
9.Cover and cook until just wilted. Transfer to a sieve and squeeze out as much water as possible. Spoon into the base of a 5 cm (2 inch) deep ovenproof dish.
10.Make up the fish pie mixture as above and spoon out of the slow cooker pot on to the spinach, then sprinkle with 50 g (2 oz) grated Cheddar cheese and 4 tablespoons fresh breadcrumbs. Grill as above.

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