One-pan cod & red shrimp

• rapeseed oil↗2 tbsp tbsp
• baby potatoes↗250g g

  sliced

• orange pepper↗1 large

  deseeded and cut into chunks

• bay leaf↗1
• leek↗1

  trimmed and thinly sliced

• garlic cloves↗2 large

  thinly sliced

• passata↗200g pack g
• vegetable stock↗200ml ml

  made with 1 tsp vegetable bouillon powder

• flat-leaf parsley↗10g g

  chopped

• cod loin↗280g pack g

  cut into 6 large chunks

• frozen wild red shrimp↗100g g

  defrosted and peeled

• fine trimmed green beans100g g

  halved

Step-by-step instructions

1. 1

   Heat the oil in a wide non-stick pan over a medium heat and fry the potatoes, pepper and bay leaf for 5 mins until they start to colour. Add the leek and garlic, cook for a few minutes more, then stir in the passata and stock. Bring to a simmer, cover and cook for 25 mins until the potatoes are tender.

2. 2

   Add the parsley, cod, shrimp and green beans, then put the lid back on and cook for about 7 mins more, or until the fish flakes easily when pressed with a fork. Will keep chilled overnight, but best eaten fresh.