Haddock casserole

Cut both fresh and smoked fish into large, bite-sized pieces.

Heat 1 tbsp of butter in a large, oven-proof casserole dish, over medium heat. Add the onion, courgette, and carrot, and fry gently for 3-4mins. Add the stock and bring it to a boil.

Reduce the heat, cover, and simmer gently for 15mins. Add the haddock, prawns, and salt and pepper. Stir gently and bring it back to a boil.

Reduce the heat again, cover, and simmer for another 6-8mins, or until the fish is just cooked.

Mix 1 tbsp of flour with a little warm water to form a smooth paste. Add it to the pot and cook for 2mins, stirring gently.

Remove from the heat, and add the cream and parsley to serve.