Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
Total:
1 hr 45 min
Prep:
15 min
Cook:
1 hr 30 min
Yield:
8 to 10 servings

Ingredients

  • 1 pound coley fillet (can substitute cod)
  • 1 pound smoked haddock fillet
  • 2 to 3 pounds fresh spinach
  • 4 ounces (1 stick) butter, plus extra for the top
  • Salt
  • Freshly ground black pepper
  • Grated nutmeg
  • 1 large Spanish onion, thinly sliced
  • 3 tablespoons flour
  • 1 1/2 pints milk, heated
  • 1 bay leaf
  • 4 teaspoons anchovy essence*
  • 1 large bunch parsley, leaves chopped
  • 6 scallops, coral attached if available
  • 8 ounces fresh peeled cooked prawns
  • 4 ounces Parmesan, freshly grated

Directions

Put the coley and haddock into a large pan and pour boiling water over just to cover. Simmer very gently for 10 minutes. Turn it all out into a clean sink and leave until the fish is cool enough to handle. Then remove skin and any bones. Flake the fish onto a plate and reserve.

Wash the spinach thoroughly and put in a saucepan--do not add any water. Cook gently until it collapses, then raise the heat and cook until done, about 3 minutes more. Drain well, pressing the liquid out. Return the spinach to the saucepan with 2 ounces butter and season to taste with salt, pepper and nutmeg. Spread the spinach evenly on the bottom of a well-buttered oven dish large enough to take the rest of the ingredients.

Melt the remaining 2 ounces of butter in a saucepan and cook the onion gently until translucent. Add the flour and stir around to make a roux. Have the milk heated to a simmer and add it little by little until you have a smooth bechamel sauce. Pop in the bay leaf and let it simmer for 1/2 hour, stirring occasionally.

Stir the anchovy essence and parsley into the sauce and season with salt and pepper. Mix in the flaked fish and pour onto the spinach. Slice the whites of the scallops in half horizontally and distribute over the fish, interspersed with their corals. Scatter the prawns over the top, sprinkle with the Parmesan and dot with a little extra butter. Bake in a preheated oven at 400 degrees for 20 to 30 minutes, until heated through and browned on the top. Serve with a puree of potato and a tomato salad.

Cook's Note

*available online.

IDEAS YOU'LL LOVE

Fish Pie

The Country Cat's Fish and Shellfish Pot Pie

Fish Pickle

Recipe courtesy of Beena Lalaji

Fish Stock

Recipe courtesy of Cheryl Smith

Escovitched Fish

Recipe courtesy of Cheryl Smith

Fish Amok

Recipe courtesy of Lakhana In

Gefilte Fish

Recipe courtesy of Ruth Teig

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Burgers, Brew & 'Que

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Burgers, Brew & 'Que

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c