Fish pie with pea & potato topping

Canned fish could be used in place of the fresh fish.

Sauce

2 Tbsp	Butter
1	Shallot, thinly sliced
2 Tbsp	Flour
¾ cup	Fish stock, or chicken (Main)
1 to taste	Salt & freshly ground pepper
1 pinch	Chilli powder

Fish

½ cup	Stock
200 g	Fish, skinned & boned (Main)
1 Tbsp	Capers, rinced
½	Red peppers, diced

Topping

1	Potato, large (Main)
1 cup	Frozen peas (Main)
2 Tbsp	Butter
1 to taste	Salt & freshly ground pepper

Directions

1. Sauce: melt butter in a small pan. Saute shallot for 1 to 2 minutes.
2. Stir in flour. Gradually add stock, stirring continuously, until thick. Season.
3. Fish: poach in stock until just cooked. Drain and coarsely flake.
4. Add to sauce with red pepper and capers. Pour into two ramekins.
5. Topping: peel and cube the potato and cook until tender, adding peas during the last 3 minutes of cooking.
6. Drain, add the butter, season, and mash well.
7. Spoon over fish in ramekins. Top can be dotted with butter, if preferred.
8. Reheat in microwave for 3 to 4 minutes, until bubbling.