Serves 4
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To serve:

  1. Heat the oil in a large saucepan over a medium heat, then add the onion, leek and bacon, if using. Cook for 8-10 minutes until the vegetables are soft and the bacon is cooked. Stir in the flour and cook for a further two minutes.
  2. Pour in the fish stock and bring to a gentle simmer.
  3. Add the potatoes, cover and simmer for about 12 minutes or until the potatoes are cooked.
  4. Add the cayenne pepper and some seasoning, then stir in the milk.
  5. Tip the fish pie mix into the pan and simmer gently for five minutes.
  6. Add the cream and prawns and simmer for a minute to heat through. Taste and adjust the seasoning if necessary.
  7. Sprinkle with chopped parsley and serve with brown bread.

Nutrition Facts

Per serving: 355kcals, 11.7g fat (2.6g saturated), 22.3g carbs, 6.9g sugars, 40.1g protein, 2.7g fibre, 0.433g sodium

TOP TIP:
For a greater variety, you could use 250g cooked mixed shellfish in place of the prawns.

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