1 medium leek trimmed and finely sliced
1 handful parsley
1kg potatoes peeled, cut into chunks
1 bay leaf
1 knob butter
1 tin soup (celery or mushroom)
- Add the potatoes to a pan of boiling salted water and cook for 15-20 minutes until tender.
- Meanwhile put the leek and pieces of fish in a large frying pan, pour the milk over and add some parsley stalks and the bay leaf.
- Bring to a simmer, cover and poach over a low heat for 5 minutes until the fish turns opaque. Leave 5 minutes in the pan.
- Lift the fish out of the pan with a draining spoon then pour the milk into a jug.
- Skin the fish, check for bones, and break it into large flakes.
- Pre-heat the oven to 200C/Gas Mark 6 or heat the grill.
- Pour the soup into the pan, add 200ml (7 fl oz) of the reserved milk.
- Bring to the boil, take off the heat, then carefully stir in the fish mixture and spoon into a buttered ovenproof dish and bake for around 20 minutes or until golden.
- Sprinkle with a generous amount of chopped parsley.
- Drain the potatoes well, return them to the pan. Add the rest of the milk and the butter and warm through.
- Mash, then season well.
- Spoon the mash on top of the fish and dot with some more butter.
Kids can help