Layered Fish And Potato Pie With Saffron Leeks

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Russ found this recipe in a recent new idea. He made it tonight and figures almost any white or smoked fish would be good in it. It was really delicious-simple flavours that worked well with the beautiful whiting i caught this afternoon.

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Steps

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Preheat oven to 200c.

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Bring a pan of water to the boil add the potato slices , return to the boil and and parboil for 3 minutes.

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Melt a third of the butter in a seperate pan over medium high heat.

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Add the leeks and saffron , season with salt and pepper.

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Cover and sweat the leaks over medium heat for 10 minutes or until soft , add the lemon juice and set aside.

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Meanwhile , grease an ovenproof dish with some of the butter.

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Season the fish and potatoes with salt and pepper.

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Place half the potatoes in the greased dish , then half the fish , all the leeks , another layer of fish and lastly the rest of the potatoes overlapped across the top.

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Sprinkle over water or stock , cover with foil and bake for 15 minutes.

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Meanwhile process bread , garlic , parsley and zest until mixture resembles medium-fine crumbs.

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Remove foil from fish dish top with breadcrumb mix , dot with remaining butter.

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Return to oven uncovered and bake for 12 to 15 minutes or until crumbs are golden brown.

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Serve.

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Ingredients

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potatoes, butter, leeks, saffron thread, salt & fresh ground pepper, lemon, juice of, white-fleshed fish, chicken stock, white bread, parsley, garlic clove, lemon, zest of