Favorite Fisherman's Pie

Prepare the Potatoes: Place potatoes in a large pot and add 1 bay leaf, salt, and pepper. Cover with water and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Drain and return to the pot. Mash with 8 ounces (1 cup) milk and 1/4 cup (1/2 stick) butter until smooth and creamy. Season to taste. (Prep time: 25 minutes)

Preheat Oven: Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish with olive oil. (Prep time: 5 minutes)

Poach the Fish: Combine remaining 20 ounces (2 1/2 cups) milk and 1 bay leaf in a large saucepan. Bring to a gentle simmer. Gently poach the haddock, salmon, and smoked fish in the milk until just cooked through and easily flaked with a fork, about 5 minutes per batch. Remove fish with a slotted spoon and set aside. (Prep time: 15 minutes)

Make the Sauce: Measure the milk used for poaching the fish; you should have 2 1/2 cups. Add more milk if necessary to reach this amount. In the same saucepan, melt the remaining 1/4 cup (1/2 stick) butter over low heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the 2 1/2 cups of reserved milk, making sure to eliminate any lumps. Add the sliced leek, parsley, scallions, and spicy mustard. Simmer until the sauce thickens, about 5 minutes, stirring constantly. Season with salt and pepper to taste. (Prep time: 10 minutes)

Assemble the Pie: Gently flake the poached fish and combine with the cooked shrimp. Spread the fish mixture evenly over the bottom of the prepared baking dish. Pour the creamy leek sauce over the fish. Top with the mashed potatoes, spreading evenly to cover the entire surface. (Prep time: 10 minutes)

Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Let stand for 10 minutes before serving. Garnish with extra chopped parsley, if desired. (Cook time: 30 minutes)