At home

Prep time: 40 mins / Cook time: 30 mins / Serves: 6-10

You will need:

• 300g firm white fish like carpenter, hake or monkfish, filleted and cut into chunks
• 150g fresh squid, cleaned and sliced
• 150g fresh mussels, cleaned, steamed and shells discarded
• 150g haddock (smoked hake), boned and flaked
• Butter, for frying
• 1 small brown onion, peeled and finely diced
• 4 leeks, rinsed and thinly sliced
• 2 cloves of garlic, crushed
• 90g plain flour
• 300ml homemade fish stock
• 250ml fresh cream (or leftover mussel sauce)
• 1 lemon, juiced
• 4 sprigs of fresh dill
• 400g ready-rolled puff pastry, defrosted
• Plain flour, for dusting
• 1 egg, beaten
• Coarse ground sea salt and black pepper