For this recipe choose a short chunky pasta, such as penne, fusilli or macaroni. The fish can be cod, haddock, monkfish or one of the grander fish such as sole, brill or turbot. Mussels, scallops or cold-water prawns add a different texture, flavour and colour. It is a versatile dish.
500g (1lb) pasta
olive oil or butter, for tossing
500g (1lb) firm white fish, filleted and skinned
250g (½lb) prepared shellfish
25g (1oz) butter
25g (1oz) plain flour
600mls (1pint) milk, skimmed, semi-skimmed or whole
150mls (¼pint) dry white wine or fish stock, according to taste
1tablespoonfresh dill, chopped, or 2teaspoonsdried dill
Cook the pasta for three-quarters of the time stated on the packet. Drain, rinse and toss in a little olive oil, or butter to stop it sticking. Cut the fish into 2.5cm (1inch) pieces. The shellfish should be removed from their shells and armour plating. Make a béchamel sauce with the butter, flour and liquid. Cook for 10 minutes, and then add the herbs and seasoning. Combine the fish, sauce and pasta and spoon into a greased ovenproof dish. Mix the breadcrumbs and Parmesan, and sprinkle over the dish before putting it in a preheated oven, at 180°C/350°F/gas mark 4. Bake for 20 to 25 minutes.