30 minutes – serves 4

  • 6 potatoes, peeled and cut into thin slices
  • 1 onion, chopped
  • 250 ml water
  • 250 ml milk
  • salt and freshly ground black pepper to taste
  • 750 g hake fillets, cut into 15 cm pieces
  • 2 cans (200 g each) prawns, drained
  • 250 ml cream
  • 2 fresh dill, finely chopped
  • 1 lemon, cut into wedges
Put potato slices and onion in a deep pan with the water and milk. Season with salt. Bring to the boil and cook for about 15 minutes until potatoes are soft. Add fish and cook for about 5 minutes until done. Stir the prawns and cream through. Heat through and season again, if necessary, with salt and pepper. Sprinkle dill over and serve with lemon wedges.