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

Recipe courtesy of Country Cat Dinnerhouse

Fish Amok

Recipe courtesy of Lakhana In

Fish Tacos

Recipe courtesy of Debi Mazar and Gabriele Corcos

Fish Tacos

Recipe courtesy of Bobby Flay

Gefilte Fish

Recipe courtesy of Ruth Teig

Fish Tacos

Recipe courtesy of Aida Mollenkamp

Escovitched Fish

Recipe courtesy of Cheryl Smith

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

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

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here