Ingredients:

  • 1 lb (450 g) fresh white fish fillets (such as cod or haddock), skinless and boneless
  • 1/2 lb (225 g) salmon fillet, skinless and boneless
  • 1 tablespoon (15 ml) olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) fish stock or vegetable stock
  • 1 cup (240 ml) heavy cream
  • 1 tablespoon (8 g) flour
  • 1 cup (150 g) frozen peas
  • Salt and pepper, to taste
  • 1.5 lbs (680 g) potatoes, peeled and chopped
  • 1/4 cup (60 g) unsalted butter
  • 1/4 cup (60 ml) milk
  • Salt, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Boil potatoes in salted water until tender, about 15-20 minutes. Drain and mash with butter and milk; season with salt.
  3. In a frying pan, heat olive oil over medium heat. Add chopped onion; sauté until translucent (about 5 minutes). Stir in minced garlic for 1 minute.
  4. Add flour and cook for 1 minute to form a roux.
  5. Gradually whisk in fish stock and cream, cooking until thickened. Add fish fillets and cook for 5-7 minutes until opaque.
  6. Incorporate frozen peas, season with salt and pepper, then combine well.
  7. Transfer filling to the baking dish and spread evenly.
  8. Dollop the mashed potato on top, smoothing it down with a spatula or fork.
  9. Bake for 25-30 minutes or until golden brown and bubbly.
  10. Let cool slightly before serving and garnish with parsley.