Filo topped fish pie
Ingredients
- 100g butter
- 1 onion, finely chopped
- 1 fennel bulb, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp tomato purée
- 200ml white wine
- 400g can chopped tomato
- 150ml double cream
- 300g sea bass fillets, skinned and cut into large pieces
- 250g halibut, skinned and cut into large pieces
- 200g large raw prawn
- small pack flat-leaf parsley, chopped
- 2 tbsp chopped tarragon
- 6 sheets filo pastry measuring 30 x 25cm
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