Fish Pie with Salsa Verde-laced Béchamel

Name: Fish Pie with Salsa Verde-laced Béchamel
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6 portions
Ingredients: 80 g onions; 4 cloves; 2 dried bay leaves; 200 g cod fillets, skinless; 200 g raw prawns, peeled, deveined; 125 g frozen mussel meat; 600 g soya milk; 200 g smoked mackerel fillets; 4 Tbsp cornflour; 1 pinch fine sea salt; ¼ tsp ground nutmeg; ½ tsp Dijon mustard; 3 garlic cloves; 4 anchovy fillets, in oil; 1 lemon; 20 g fresh parsley; 20 g fresh basil; 40 g pickled baby capers; 30 g extra virgin olive oil; 500 g water; 500 g floury potatoes