Sicilian Fish Pie

This is traditionally made with swordfish, which is not always readily available in Britain, so you can use other fish, but if you can get swordfish, it’s probably best. Good substitutes are anglefish, monkfish, shark, or even halibut. The great feature of this particular pie is the rather unusual pastry in which it is cooked, and which forms the pot, but if you can’t be bothered to make it, then just use shortcrust.