Instructions

1. Peel and dice the potatoes, then place them into lightly salted water in a saucepan. Bring to the boil and simmer for about 15 mins until tender. Drain and put them back into the pan. Add the butter/spread and mash them with a fork or masher until you have a textured purée. Set aside.
2. Meanwhile, chop the onion and garlic. Cut the carrot and vegetables into small pieces.
3. In a saucepan, heat a drop of oil then add gently sauté the onion and garlic. Add the carrot and broccoli, then the wine. Put a lid on and cook for 5 minutes, then add the peas (and spinach, if used). Stir, then add the fish pieces. Put a lid on and steam for another 5 minutes.
4. Pre-heat the oven to 180°C.
5. Grease a deep baking dish, then transfer the fish stew into it. Arrange the vegetables and fish pieces evenly. Season with salt and pepper, then scatter the dill on top (if it’s too dry, add a drop of wine).
6. Spread the mash on top, making some patterns, uneven ridges with the fork, if you want it crispy. Also, you can add some grated cheese too.
7. Bake in the oven for about 25 minutes until golden, crispy and bubbling at the edges.
8. Serve warm.