This version doesn't have any cream or milk for the sauce..so it's a bit lighter and suits for anybody who doesn't like kind of white-cream sauce base..
Ingredients:
5 tbsp olive oil 2 sticks celery, chopped 1 garlic clove, sliced 200g pack cherry tomatoes, stems removed and halved if large 1 tbsp tomato purée 300g skinless boneless white fish fillets, cut into chunks 100ml vegetable stock or white wine (I mixed both) 100g cooked prawns 2 sprigs tarragon, chopped (I used dried one) 750g potatoes, peeled and quartered 2 spring onions, chopped
Method:
1. Heat 1 tbsp olive oil in a non-stick frying pan and tip in the celery and garlic. Cook over a high heat for 2 mins or until softened, then add in the tomatoes. Cook for another 3 mins until starting to burst. Stir in the tomato purée and fish, then pour over the stock or wine. Turn down the heat, simmer for 3 mins, then tip in the prawns and cook for a further 2 mins until the prawns are heated through and the fish flakes easily. Stir through the tarragon and spoon the mixture into a medium-sized oval pie dish.
2. Meanwhile, cook the potatoes in salted boiling water for 15 mins until softened. Drain and mash together with the remaining olive oil, 3 tbsp water and the spring onions. Spoon over the fish mixture and smooth all over to cover. Run a fork over the surface to create swirls, then cook under a hot grill for 10 mins until the topping is lightly browned
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