Name: Cod & prawn pie with saffron potatoes
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 yellow and red pepper both deseeded and finely chopped; 2 large garlic cloves chopped; 2 bay leaves; 1 tbsp smoked paprika; 150ml vegetable stock made with 2 tsp bouillon powder; 500g carton passata; 240g pack frozen raw, peeled, large wild red shrimp defrosted; 2 x 280g packs skinless cod loin cut into large chunks; 9 pitted green olives quartered (we used Amfissa olives, as they have a firmer texture); 3 tbsp chopped flat-leaf parsley (optional); 320g broccoli florets or green beans; 3 generous pinches of saffron threads (about ⅓ x 0.5g sachet); 1 ½ tbsp olive oil; 2 large garlic cloves finely grated; 725g large potatoes (about 4), peeled and thinly sliced

Cod & prawn pie with saffron potatoes as the topping

1 tbsp olive oil
1 yellow and red pepper
both deseeded and finely chopped
2 large garlic cloves
chopped
2 bay leaves
1 tbsp smoked paprika
150ml vegetable stock
made with 2 tsp bouillon powder
500g carton passata
240g pack frozen raw, peeled, large wild red shrimp
defrosted
2 x 280g packs skinless cod loin
cut into large chunks
9 pitted green olives
quartered (we used Amfissa olives, as they have a firmer texture)
3 tbsp chopped flat-leaf parsley
(optional)
320g broccoli florets
or green beans

For the saffron potatoes

3 generous pinches of saffron threads
(about ⅓ x 0.5g sachet)
1 ½ tbsp olive oil
2 large garlic cloves
finely grated
725g large potatoes
(about 4), peeled and thinly sliced

Method

step 1
Heat the oven to 200C/180C fan/ gas 6. Warm the olive oil in a large non-stick pan over a medium heat and fry the peppers, garlic and bay leaves for 10 mins, stirring often until the peppers have softened.
step 2
Meanwhile, prepare the saffron potatoes. Put the saffron threads in a small heatproof bowl with 1 tbsp boiling water, the olive oil and garlic, and stir well until the liquid turns yellow. Set aside. Bring a large pan of water to the boil, and cook the sliced potatoes for 5 mins until tender but not collapsing. Drain well.
step 3
When the peppers have softened, sprinkle over the paprika and stir briefly, then pour in the stock and passata and cook for 5 mins more. Remove from the heat and stir in the shrimp, cod, olives and parsley, if using. Tip the stew into a large, shallow pie dish (ours was 30 x 20cm, and about 6.5cm deep).
step 4
Arrange the potato slices over the stew in an even layer – they don’t have to be neat – then generously brush over the saffron mixture.
step 5
Bake the pie for 30-35 mins until bubbling at the edges and the fish is cooked through. When it’s almost finished cooking, boil or steam the broccoli or green beans to serve alongside the pie.