Fish and fennel potato pie

Method

Carefully remove the skin and any stray bones from the fish, chop roughly and set aside.

Cook the potatoes in 1 litre of lightly salted water till just tender - 15-20 minutes - adding the fennel after the first 5 minutes. Drain into a bowl, reserving the vegetables and the cooking broth separately.

Meanwhile, heat 3 tablespoons of the oil in a roomy saucepan, add the onion and fry gently for 10 minutes or so, until soft and golden. Sprinkle in the flour, stir for a minute or two, then gradually add the wine and the reserved cooking broth. Bring to the boil, turn down the heat, add the bay leaves and a pinch of peperoncini or chilli, and bubble gently for another 10 minutes until the sauce thickens a little. Stir in the reserved fish fillets, olives and fennel fronds (finely chopped) and remove the pan from the heat.

Heat the oven to 190°C (170°C fan oven)gas mark 5.

Oil a gratin dish, spread in half the potato mix and spoon over the sauce with the fish and onions. Top with the rest of the potato and trickle with a little more olive oil.

Bake for 45-50 minutes till the top is beautifully crisp and brown