1.Heat the butter in a large saucepan, add the onion, celery, carrot, ginger and garlic and cook for 3-4 minutes over a medium-low heat until softened and fragrant.
2.Add the wine and reduce until nearly evaporated, then sprinkle over the flour and cook for 3-4 minutes.
3.Add the hot milk, ½ cup at a time, stirring constantly until smooth and creamy, then simmer for 3-4 minutes.
4.Add the fish, prawns and surimi and simmer a further 4-5 minutes until the seafood is cooked. Fold in ¼ cup of the cheese and season to taste. Pour into a serving dish and set aside to cool.
5.Meanwhile, peel and roughly chop the potatoes and simmer for 20 minutes or until soft. Drain and mash with a little milk until creamy.
6.Heat oven to 180°C. Dollop the mashed potato over the fish and sprinkle with the remaining cheese. Bake for 20-25 minutes or until topping is golden and bubbling.
7.Serve with a sprinkling of parsley and salad on the side.
This is comfort food at its best. It’s creamy, not too strong on the fishy flavours and finished off with a golden potato topping. Make it your own by adding extras such as baby spinach, more vegies, a pinch of curry or a few boiled eggs, like an old-fashioned kedgeree.