A super delish fish and leek pie - made with premium extra virgin olive oil - too easy

Our local super has generous discounts and I spotted some deep sea cod at a bargain price - and they had a two for one deal on big fat leeks.

Bosh! Dinner plan sorted.

Normally I'd grab some filo pastry but I completely forgot. Luckily at home I found some flaky pastry lurking in the freezer. And we were off the the races.

Recipe

One chubby leek - finely sliced.
Deep sea cod - chopped into small pieces.
Premium extra virgin olive oil - I used Bella Olea's Grove blend from Olivver.co.nz
1/2 cup approx fish stock - or chicken in a pinch
Flour
Cream

The beautiful olive oil forms the basis of this so give it a nudge: warm up several super generous glugs of the Bella Olea extra virgin olive oil in a pan and once hot add the leeks. Cook down for a good 15 mins, nice and easy, minimal browning if any.
Season liberally with S&P.

Once the leeks have given in and are soft & goopy, chuck in a bit of flour, then the fish, carefully fold to mix… then start adding the cream. Once thickened up, slowly add the stock, carefully retaining all the thickened goodness.
Brush a flan pan with a bit more of the extra virgin olive oil, line with pastry, add filling, whack the pastry top on, brush with a smidge of milk & bake in your pre-heated 180 oven for 30-35 mins.

Serve & await praise.