Crispy-Topped Seafood Pie

• 1 lb (500 g) cod fillet
• 11/4 cups (300 ml) milk
• 1 bay leaf
• 2 leeks, trimmed and sliced
• 2 cups (175 g) broccoli florets
• 60z (175 g) cooked peeled shrimp
• 1 tbsp butter
• 2 tbsp all-purpose flour
• salt and black pepper
• 1/21b (250 g) store-bought pie pastry, chilled
• 1/4 cup (30 g) grated Gruyere cheese

STEPS :

1. Put the cod into a saucepan with the milk and bay leaf, bring slowly to a boil, and poach gently for about 10 minutes until the fish flakes easily.
2. Meanwhile, blanch the leeks and broccoli for 3 minutes in a saucepan of boiling salted water. Drain.
3. Lift out the fish, remove and discard the skin and bones, and flake the fish. Strain and reserve the milk.
4. Put the leeks and broccoli into a pie plate, and add the cod and shrimp.
5. Melt the butter in a small saucepan, add the flour, and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the reserved milk. Bring to a boil, stirring constantly until thickened. Simmer for 2-3 minutes. Season to taste and pour over the pie filling.
6. Grate the pastry and sprinkle over the sauce. Sprinkle with the grated Gruyere cheese. Bake in a 400癋 (200癈) oven for 25-30 minutes. Serve immediately.

Grating the pastry

Grate the pastry onto a plate, using the coarse holes of a grater. Be sure the pastry is well chilled.