|White fish fillets||1 Pound, skinned (Such As Whiting, Pollock Or Cod)|
|Fish stock||1⁄2 Pint (300 Milliliter)|
|Medium dry white wine/Extra stock||4 Fluid Ounce (120 Milliliter)|
|Saffron||3 (A Few Strands)|
|Butter/Margarine||1 1⁄2 Ounce (40 Gram)|
|Plain white flour||1 1⁄2 Ounce (40 Gram)|
|Freshly ground black pepper||To Taste|
|Single cream||3 Tablespoon|
|Peeled prawns||4 Ounce, thawed if frozen (100 Gram)|
|Tomatoes||8 Ounce, peeled and chopped (225 Gram)|
|Shortcrust pastry||8 Ounce (225 Gram, Prepared One)|
|Egg||55 Gram, beaten (1 Egg)|
Preheat the oven to Gas 6, 400°F, 200°C, 15 mins before baking pie.
Wash fish, place in a frying pan, cover with stock and poach gently for 12 mins, or until cooked.
Drain, reserving 1/4 pint/150 ml stock.
Flake fish and reserve.
Pour reserved stock into a small pan.
Add wine or extra stock and saffron, bring to boil, then simmer for 1 min.
Strain liquid, return to pan and bring to boil.
Beat together fat and flour to make a beurre manie, then whisk small spoonfuls into the boiling liquid.
Continue whisking and adding beurre manie until sauce is smooth and glossy.
Remove from heat, season then add cream and milk.
Stir in reserved fish, prawns and tomatoes, then turn mixture into a 2 pint/1.2 litre oval pie dish.
On a lightly floured surface, roll out prepared pastry to an oval 1 in/2.5 cm larger than pie dish.
Cut out a 1 in/2.5 cm strip, dampen pie dish lip and place pastry strip on top.
Dampen strip, cover pie with pastry to form a lid.
Pinch edges firmly together.
Roll out trimmings and use to decorate pie.
Brush with some of the beaten egg, then bake for 15 mins.
Brush again with egg and cook for a further 15 mins, or until pastry is golden brown.