This is a very tasty seafood recipe - fish, prawns and scallops baked in a parsley cream sauce topped with potatoes. If like you can tone it down by adding water instead of fish stock. But I personally think its better with the stock.
Cut potatoes in half, leave skins on. Cook in a pan of boiling water with salt in it, until tender. Drain and cool.
Meanwhile, heat stock and wine in a saucepan. Add the fish pieces and simmer for 5 minutes, or until fish is cooked. Remove the fish and reserve the liquid.
Melt the butter in a pan, add the flour and cook for 1 minute. Remove from the heat and gradually add the reserved liquid. Whisk until smooth. Cook over low heat for 2-3 minutes. Stir in the cream, parsley and seafood.
Preheat the oven to moderate 180 degrees C. Grease a 2 litre ovenproof dish and spoon mixture into it. peel the potatoes and grate, season with salt and pepper, mix well. Spread over the pie and sprinkle with the cheese. Bake for 40 minutes, or until golden brown.