Fish and Porcini Pie

• 10 g dried porcini
• 300 ml fish stock (preferably a good one from a tub)
• 175

Cover the dried porcini with very hot water and leave for 20 minutes or so. Then drain the mushrooms and strain the soaking liquid into the stock. Choose the dish in which you will cook (and serve) the fish pie and butter it. I use an old, very battered, oval, enamel cast-iron dish of my mother’s, which has a capacity of about 2 litres. Put the fish in a wide, thick-bottomed pan – I use a fryin