Ingredients
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500gr. Hake, cleaned, from one of the Blue Island Fish Markets
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4 small bunches of spinach
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1/2 teaspoon ground nutmeg
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1/2 Juice of half a lemon
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3 carrots, chopped
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1 stick of celery, chopped
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2 onions, finely chopped
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1 cup white wine
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2 cup water
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Parsley
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Oregano
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Marjoram
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4 teaspoons corn flour
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230gr. Cheddar cheese
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6 large potatoes
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3 tablespoons butter
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2 cloves garlic
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Olive oil
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Salt
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Pepper
Instructions
Pre-heat the oven to 180 degrees C.
Steam the spinach for five minutes, then drain and add the nutmeg and lemon juice. Put the carrots, celery, onion, white wine, parsley, oregano, and marjoram into a large pan. When they start to boil, turn the heat down and let it simmer for fifteen minutes. Add the fish and leave for five minutes.
Next, remove the fish from the pan, drain the vegetables, saving two cupfuls of the stock. Put it back into the pan and continue cooking.
Mix the cornflour with 3-4 spoonfuls of the vegetable stock in a dish and when it has dissolved add it to the pan. Continue stirring and boiling until the desired consistency has been reached. Add the cheddar cheese and season with salt and pepper to taste.
Peel and cut the potatoes into small cubes, then boil in salted water for fifteen minutes. Then, strain and mash them with a fork. Add the garlic, salt, pepper and the butter. Save a little of the water used when boiling, it may be needed to soften the mash.
Coat an oven tray with oil. Put the spinach as a first layer, followed by the fish, then the cheese sauce. Put the potato mash on top, then finish it off with some grated cheddar cheese.
Bake the pie at 180°C for about forty minutes or until the cheese and potatoes turn golden-brown. Allow to stand for 10-15 minutes before serving.
Bon appétit!
