I’m a great lover of fish. We are an island and there is so much good-quality fresh fish available. A lot of people seem a bit afraid of cooking fish. They are worried about overcooking and undercooking. Well, there will be no worries with these recipes as the fish cooks beautifully in the sauce and will be just right every time. It’s foolproof. So two tasty fish suppers today. The hake and potato stew with an almond crumb is very easy to cook. I often do an even simpler version of it at home. The almond crumb makes it into something just a bit more glamorous. This recipe will work well with any fish you enjoy and it is extra special with shellfish. These days saffron is easy to find. But you could use turmeric instead.

The smoked haddock pie is perfect for putting straight on the table with a serving spoon and a large bowl of salad – then everyone can help themselves. If you eat gluten-free, you could replace the filo crust with mashed potato. I like the haddock undyed. It is usually better quality, full of flavour and not too salty then.

Mediterranean Hake & Potato

Stew with Almond Crumb

Serves four

100g of blanched almonds

1 tsp of sweet paprika

4 tbsp of Donegal rapeseed oil

2 medium red onions, finely chopped

1 fennel bulb, trimmed and finely chopped

½-1 tsp of crushed chilli flakes (to taste)

Saffron strands, soaked in hot water

2 tsp of fennel seeds

2 large garlic cloves, finely chopped

2 x 400g (14oz) can of plum tomatoes

300ml of fish or chicken stock

450g (1lb) small new potatoes, halved

675g (1 1/2lb) of hake, boned, skinned and cut into bite-sized pieces

Sea salt and freshly ground black pepper

Chopped fresh flat-leaf parsley, to garnish

1 Preheat the oven to 180°C (350°F, gas mark four). To make the almond crumb, spread the almonds out on a baking sheet and place them in the oven for about five minutes, or until they are golden. Allow to cool, then roughly chop the almonds until they resemble coarse breadcrumbs. Then place them in a bowl and mix with paprika and one teaspoon of salt. Set aside.

2 Put a large casserole with a lid on the hob over a high heat and add the oil. Turn down to medium and add the onions and fennel. Stir in the chilli, saffron and fennel seeds, and sauté these for 10 minutes. Stir in the garlic and sauté for a few more minutes.

3 Add the tomatoes to the onion mixture, crushing them down with a wooden spoon, then pour in the stock and add the potatoes. Season to taste and simmer for 25-30 minutes, or until the potatoes are tender when pierced with a knife.

4 Add the hake to the potato stew and simmer for another five minutes, or until the fish is just cooked through and looks opaque in colour. Divide among hot bowls and sprinkle over the almond crumb and the parsley.

Filo-Crusted Smoked Haddock, Cheese & Leek Pie

Serves four to six

675g (1½lb) of smoked haddock fillets

600ml (1 pint) of milk

1 bay leaf

1 tsp of peppercorns

1 tbsp of Donegal rapeseed oil

50g (2oz) of butter, plus a knob

50g (2oz) of plain flour

3 large leeks, trimmed and thinly sliced

2 tsp of prepared English mustard

Juice of ½ a lemon

175g (6oz) of mature Cheddar, diced

100g (4oz) of butter

2 large garlic cloves, crushed

4 sheets of filo pastry, thawed if frozen

2 tbsp of very finely snipped fresh chives

Sea salt and freshly ground black pepper

1 Place the haddock in a deep-sided frying pan with the milk, bay leaf and peppercorns. Bring to a simmer, then turn off the heat, cover with foil and set aside for 30 minutes until cooked through. Remove the cooked haddock and break into bite-sized flakes, discarding the skin and any bones. Strain the milk through a sieve into a jug and reserve to make the sauce.

2 Heat the oil and a knob of butter in a pan. Add the leeks and season to taste, then sauté for a couple of minutes until just tender. Transfer to a 1.6-litre pie dish that is about 22cm in diameter.

3 Add the rest of the butter to the same pan and once melted stir in the flour. Cook for one minute, then gradually add the reserved milk, stirring constantly until you have a smooth sauce. Stir in the mustard, lemon juice and season with salt and pepper.

4 Preheat the oven to 180°C (350°F, gas mark four). Spoon a third of the sauce over the leeks and scatter the smoked haddock flakes on top, followed by another third of the sauce. Next, add the diced cheddar and finish with the rest of the sauce, covering the filling.

5 To make the filo topping, melt the butter in a small pan and gently sauté the garlic in it for a couple of minutes. Lay one sheet of filo on a chopping board and brush it all over with the garlic butter, then sprinkle over some of the chives and a grinding of black pepper. Place another sheet of filo on top at a slight angle and repeat. Continue until you have used up all of the pastry and then transfer the cover onto the top of the pie, using a sharp knife to trim the edges, but still leave an overhang. Sprinkle with a little salt and bake for 35-40 minutes, or just until the pastry is crisp and golden brown.