400g fish pie mix (salmon, haddock, smoked haddock)
3 tbsp St Helen’s Farm Natural Yogurt (optional)
125g jumbo king prawns
Handful parsley, chopped
Method
Step 1
Heat the oil in a large saucepan, add onion and bacon, cook gently for 10 minutes until onion soft and bacon cooked. Stir in flour, cook for 2 minutes.
Step 2
Pour in fish stock, bring to a simmer, add potatoes, cover and simmer gently for 12-15 minutes until cooked through.
Step 3
Add nutmeg, cayenne pepper and seasoning, stir in milk.
Step 4
Add fish pie mix, gently simmer for 5 minutes (or until fish cooked). Add cream and prawns, simmer for another minute. Check seasoning.
