Luxury fish pie

By Matt Tebbutt From Saturday Kitchen Ingredients For the filling 500ml/18fl oz fish stock 150ml/5fl oz vermouth pinch saffron 1 leek, sliced 1 fennel bulb, sliced 12 raw langoustines 300g/10½oz fillet of unsliced smoked salmon, diced 300g/10½oz haddock fillet, diced 1 monkfish fillet, diced 5 king scallops, cleaned, roe removed …