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Preheat the oven 200c
Cut the haddock, salmon and cod into large chunks, and pop into an ovenproof dish top with the prawns.
Stud the onion with the bay leaves and garlic cloves, then pop in a pan with the milk for 2 minutes.
To make the white sauce, melt the butter in a pan, whisk in the flour and cook for 2 minutes.
Add the wine, then the milk mixture, and whisk.
Simmer until bubbling, and season.
Cover the fish with the sauce mix and chill for 1 hour.
Mix the mash, butter and cream, and then pipe over the whole pie.
Bake for 30 to 40 minutes.
Serve with hot peas with a knob of butter and a sprinkle of parsley on top.