This offering is simple, but sustaining. You can make it lighter if you cover the top with a store-bought puff pastry lid instead of potato. Make sure you egg-wash the top so it goes golden brown. I use flathead, but any firm white-fleshed fish is good.
450g skinless flathead, bones removed
8 king prawns, peeled and deveined
1½ tbsp olive oil
1 brown onion, sliced
4 garlic cloves, chopped
3 tbsp plain flour
¾ cup chicken stock
1 cup pure cream
2 tbsp salted baby capers, rinsed well and drained
½ tsp lemon zest
1 tbsp chopped dill
1 tbsp chopped flat-leaf parsley
1½ tbsp lemon juice
sea salt and freshly ground white pepper
1kg kipfler potatoes, scrubbed clean
1 tbsp chopped thyme leaves
2 tbsp extra virgin olive oil
1. Cut the flathead and prawns into large chunks.
2. Heat olive oil in a heavy-based saucepan. Add onion and garlic and cook over low heat until softened. Add flour and cook, stirring, until the flour bubbles and goes grainy, about 2 minutes.
3. Gradually stir in stock, cream and 1¼ cups of water. Cook, stirring over low heat for 5 minutes until mixture thickens. Stir in capers and lemon zest and simmer for 2 minutes, then add flathead and simmer for 1 minute.
4. Add the prawns and scallops and simmer for 30 seconds more. Remove from heat, then gently stir in dill, parsley, lemon juice and season well.
5. Potatoes: Place kipfler potatoes in a pot of water, bring to a boil, and then simmer until soft, about 15-20 minutes. Drain well and sit in a colander to dry. Place in a bowl and crush. Add thyme, 1 tbsp oil, 1 tsp salt and generous grind of pepper. Mix together well but do not purée.
6. Preheat oven to 200°C.
7. Place the seafood filling in a large baking dish. Spread the potato mixture on top to make a rustic-looking crust, then drizzle remaining oil over the top. Put in the oven for 15-20 minutes and bake until top is golden.