Fish Pie

This recipe is a variation on one by the Two Fat Ladies.  It's taste is similar to a clam chowder in a pie form, even though I didn't use any shellfish.  Laurel found it a bit fishy, and the flavors definitely tend to all meld together.

Ingredients:

Cod
Fresh Haddock
Smoked Haddock
2-3 lb Spinach
Butter
Pepper
Nutmeg
Chopped Onion
Flour
Milk
Bay Leaf
Anchovy Paste
Parsley
Parmesan (Grated)
Poatoes

First Blanche all the fish in a wide pan in a thin layer of boiling water.  Remove any skin and bones and flake the fish.

Boil water and add cubed poatoes.  Cook until soft, then drain and mash.

Wash the spinach and cook in a pan until it all wilts.  Drain liquid, add a tablespoon of butter, salt and pepper.  Then butter a baking pan and line the bottom with this spinach.

Melt a tablespoon of butter in a saucepan and cook the chopped onion until translucent.  Add 3 tablespoons of flour to make a roux.  Cook a minute and slowly add milk to make a béchamel.  Add the bay leaf and let it simmer half an hour.  Add a bit of anchovy paste (to taste), chopped parsley, salt and pepper.  Mix in the flaked fish and layer in the baking dish on top of the spinach.  Then layer the mashed potatoes on top.  Top with Grated Parmesan.  Bake in the oven at 400 degrees for about half an hour.