Cooking with Rena Lee

Yield:4

INGREDIENTS:

2 lb	smoked haddock or cod fillets
2 1/2 cups	skim milk
2	bay leaves
4 oz	button mushrooms, quartered
4 oz	frozen peas
4 oz	corn kernels
1 1/2 lb	potatoes, diced
5 tbsp	low-fat unsweetened yogurt

DIRECTIONS:

Preheat the oven to 400`F. Place the fish in a pan and add the milk and bay leaves. Bring to a boil, cover, and then simmer for 5 minutes.
Add the mushrooms, peas, and corn to the pan, bring back to a simmer, cover, and cook for 5-7 minutes. Let cool.
Place the potatoes in a pan, cover with water, boil and cook for 8 minutes. Drain and mash with a fork or masher. Stir in the yogurt, parsley, and seasoning. Set aside.
Using a slotted spoon, remove the fish from the pan. Flake the cooked fish away from the skin and place in an ovenproof gratin dish. Reserve the cooking liquid.
Drain the vegetables, reserving the cooking liquid, and gently stir into the fish, together with the salmon strips.
Blend a little cooking liquid into the cornstarch to make a paste. Transfer the rest of the liquid to a saucepan and add the paste. Heat through, stirring, until thickened. Discard the bay leaves and season to taste.
Pour the sauce over the fish and vegetables. Spoon the mashed potato on top, covering the fish, sprinkle with cheese, and bake for 25-30 minutes. Serve.