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1
Place haddock and cod fillets in a pan.
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2
Pour over 20 fluid ounces of the milk and add bay leaf.
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3
Slowly bring liquid to the boil, then simmer for 3 to 5 minutes until fish is cooked.
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4
Remove fish and strain liquid, then make it up to 30 fluid ounces with the remaining 10 fluid ounces of milk.
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5
In a separate pan, melt butter or margarine.
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6
Remove pan from heat.
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7
Stir in flour and gradually blend in milk.
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8
Return pan to heat, stirring constantly.
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9
When liquid is smooth, bring sauce to the boil to thicken.
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10
Add half the cheese and parsley, with cayenne pepper.
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11
Season to taste.
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12
Skin and flake fish, and place in a bowl with prawns, eggs and sweetcorn (plus liquid from can).
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13
Stir in two-thirds of the sauce (reserve remainder), then spoon half the mixture over the base of a 4 pint / 2.
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14
25 litre shallow ovenproof dish.
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15
Cover with a layer of lasagne, repeat layers.
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16
Preheat oven to 180C/350F/Gas Mark 4.
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17
Spoon reserved sauce over lasagne.
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18
Mix together remaining cheese and parsley.
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19
Sprinkle over lasagne.
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20
Bake in preheated oven for 1 hour, until golden brown.
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21
Serve with salad.
