2 Tbs. oil 1oz/25g butter 1 onion, peeled and finely chopped 2 cloves garlic, peeled and crushed 1 bulb fennel, trimmed and chopped 1 Tbs. flour 1 glass dry white wine 1/4pt/150ml fish stock 2lb/900g cod fillet, skinned and in chunks 2 Tbs.Pernod 2 Tbs. double cream 1 Tbs. fresh dill, chopped salt and freshly ground black pepper 4 sheets filo pastry melted butter for brushing
Instructions
1) Heat oil and butter in a pan and cook onion and garlic over a gentle heat until soft. Add fennel and cook gently for a further five minutes.
2) Stir in flour and cook for 1 minute more. Gradually add white wine and fish stock, stirring constantly. Bring to the boil and cook until sauce is thickened.
3) Add cod and cook for 3 minutes. Turn over cod in the sauce carefully to avoid breaking.
4) Add Pernod, cream and dill. Season and gently reheat, stirring constantly. Transfer fish mixture to a pie dish.
5) Cover with 2 sheets of filo, brushing with melted butter in between. Cut remaining filo pastry into 2in/5cm strips. Drape in a ripply pattern over the top, buttering the pastry as you go.
6) Cook at 400F, 200C for 20 minutes, or until filo topping is crisp and brown.
