Ingredients
- 750g parsnip, peeled, cored and cut into large chunks
- 500g potatoes, peeled and cut into medium-sized chunks
- 85g butter
- 300ml fresh fish stock
- 1kg fresh mussel, scrubbed clean
- 1 large onion, chopped
- 1 tbsp medium curry powder or paste
- 50g plain flour
- 400ml can coconut milk
- 750g Icelandic cod fillet, skinned and cut into large cubes
- 100g cooked tiger prawns
- 1 pack fresh coriander, chopped
Method
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Boil the parsnips and potatoes for 15-20 mins until tender. Drain and mash well with 25g/1oz butter and seasoning. Cover and set aside.
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Bring the stock to the boil in a large pan. Tip in the mussels, cover and leave to steam for about 3 mins, or until the shells open. Drain into a colander set over a large bowl to reserve the stock. Remove and throw away the shells and any un-opened mussels. Cover the cooked mussels to stop them drying out.
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Melt the remaining butter and fry the onion until softened. Stir in the curry powder and fl our, and cook for about 1 min. Pour in the coconut milk and 3-4 tbsp of the reserved mussel stock and stir well until you have a smooth sauce. Leave to simmer for 5 mins until thickened.
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Add the cod to the sauce, return to a simmer and cook for 3-4 mins, stirring occasionally, but trying not to break up the cod. Stir in the mussels, prawns and coriander, season, then tip into a large ovenproof dish. Spread the parsnip mash over the top.
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To serve now heat the grill and grill until the mash is golden and crusty. To eat later cool, cover, then chill for a couple of hours. To serve, heat oven to 200C/ fan 180C/gas 6 and bake for 35-40 mins until hot all the way through.