Cheesy Seafood Bake

• medium potatoes↗300g g

  (about 3), thinly sliced

• milk↗2 tbsp tbsp
• mature cheddar↗40g g

  finely grated

• rapeseed oil↗1 tsp tsp
• onion↗1

  (160g), finely chopped

• red pepper↗1

  seedless, finely chopped (270g)

• balsamic vinegar↗2 tsp tsp
• vegetable stock powder↗1 tsp tsp
• chopped tomatoes400g can g
• basil↗½ x 30g pack

  leaves gathered and finely chopped

• clove of garlic↗1

  finely grated

• packet of skinless cod fillets↗280g g
• frozen small Atlantic cooked shrimp↗100g g

  defrosted

• broccoli (florets)↗160g g

Step-by-step instructions

1. 1

   Boil the potato slices for 10 minutes, then drain, transfer to a bowl and gently mix with the milk and half of the cheese. Don't worry if the potatoes fall apart a little.

2. 2

   Meanwhile, heat the oil in a large skillet and sauté the onion until soft. Add the pepper and cook for another 5 minutes. Pour in the balsamic vinegar and stock powder, then add the tomatoes, basil and garlic. Place the cod fillets on top, cover with a lid and cook for 6‑8 minutes until the cod flakes. Heat the grill to high temperature.

3. 3

   Remove from the heat, add the shrimp and transfer to a shallow baking dish, breaking the cod into large pieces. Top with the potatoes and sprinkle the remaining cheese. Bake until golden. While baking, steam or boil the broccoli to serve alongside the casserole.