Fish pie

Preheat the oven to 190 ºC (375 ºF). Cook the haddock and hake in a little water until done and until it flakes easily with a fork. Remove the skin and flake the fish.
Prepare the white sauce: Melt the butter, add the cake flour and stir until smooth. Remove from the heat and add small quantities of the milk and stock at a time while stirring continuously. Return to the stove and heat until the mixture comes to the boil and thickens. Add the cooked fish and prawns and season to taste with salt and pepper.
Place a sheet of phyllo pastry in a greased 1,2 litre ovenproof dish so the pastry overlaps the edge of the dish. Brush well with melted butter. Repeat the layers, brushing each layer with melted butter, until half the phyllo pastry has been used. Spoon the filling into the dish and fold the phyllo pastry back so that it covers the filling. Brush the remaining sheets of phyllo pastry with melted butter, crumple them up and place on top of the pie. Brush well with melted butter once again. Bake for 30 minutes or until the pastry is golden brown. Serve hot.
Serves 4-6.