This recipe doesn’t have exact measurements, just use quantities that seem right to the amount of fish you are using at the time!

Ingredients:

Fresh Fish, skinned & boned
1 Bay Leaf
1 tsp Butter
Milk
Salt & Pepper
Scallops – fresh or frozen raw
Shrimps or Prawns – shelled (any – fresh or raw/precooked frozen)
Frozen peas and corn
Potatoes – to mash
crushed garlic or garlic herb salt
Grated Cheese
Breadcrumbs

Method:

Poach the fish in milk with the bay leaf and a knob of butter and a pinch of salt & pepper. When cooked, remove the bay leaf (discard) and the fish (put aside for later), but keep the milk!

Make a white sauce from the poaching milk:
For each cup of milk – In a pot melt 2 tablespoons of butter, stir in 2 tablespoons of flour and cook until frothy. Gradually add in milk, stirring constantly. Stir over a medium heat until sauce boils and thickens. Cook for a further 2 minutes. – courtesy of the Edmonds Cook Book.

Flake the poached fish and add to the white sauce, along with scallops, shrimps/prawns, and frozen peas and corn.
Boil and mash potatoes & add garlic and season with salt and pepper to taste, or add garlic herb salt to taste.

Assemble: spoon seafood mixture into individual bowls and top with grated cheese, then mashed potato mixture, then cheese again, and lastly sprinkle with breadcrumbs.

Bake in the oven until golden brown on top. Serve with a fresh salad and bread.