Cod and Prawn Pie with Saffron Potatoes

• olive oil↗1 tbsp tbsp
• yellow and red pepper1

  both seeded and finely chopped

• garlic cloves↗2 large

  chopped

• bay leaf↗2
• smoked paprika↗1 tbsp tbsp
• vegetable stock↗150ml ml

  prepared with 2 tsp bouillon powder

• passata↗500g carton g
• frozen raw, peeled, large wild red prawns↗240g pack g

  defrosted

• cod fillet skinless↗2 x 280g packs

  cut into large pieces

• pitted green olives↗9

  cut into quarters (we used Amfissa olives as they have a denser texture)

• chopped flat‑leaf parsley3 tbsp tbsp

  (optional)

• broccoli (florets)↗320g g

  or green beans

• saffron threads↗3 generous pinches of

  (about ⅓ × 0.5 g sachet)

• olive oil↗1 ½ tbsp tbsp
• garlic cloves↗2 large

  finely grated

• картопля↗725g large

  (близько 4), очищена та тонко нарізана

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/ gas 6. Heat olive oil in a large non‑stick pan over medium heat and sauté pepper, garlic and bay leaf for 10 minutes, stirring frequently, until the pepper softens.

2. 2

   Meanwhile prepare the saffron potatoes. Place saffron threads in a small heat‑proof 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.

3. 3

   When the pepper is soft, sprinkle with smoked paprika and stir quickly, then add the vegetable stock and passata and cook another 5 mins. Remove from heat and add the prawns, cod fillet, olives and parsley if using. Transfer the ragout to a large shallow pie dish (ours was 30 × 20 cm and about 6.5 cm deep).

4. 4

   Lay the potato slices over the ragout in an even layer – they don’t need to be neat – then generously brush them with the saffron mixture.

5. 5

   Bake the pie 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.