Cod and Prawn Pie with Saffron Potatoes

Name: Cod and Prawn Pie with Saffron Potatoes
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 2 packs skinless cod loin, cut into large chunks; 240 g frozen raw, peeled, large wild red shrimp, defrosted; 725 g large potatoes, peeled and thinly sliced; 1 each yellow and red pepper, deseeded and finely chopped; 320 g broccoli florets or green beans; 500 g carton passata; 150 ml vegetable stock; 1 tbsp olive oil; 2 large garlic cloves, chopped; 2 large garlic cloves, finely grated; 2 bay leaves; 1 tbsp smoked paprika; 3 pinch saffron threads; 9 pitted green olives, quartered; 3 tbsp chopped flat-leaf parsley

A vibrant, Mediterranean-inspired seafood pie featuring tender cod and juicy prawns in a rich tomato base, topped with golden, saffron-infused potatoes. This healthy, dairy-free alternative to the classic fish pie is packed with flavor and perfect for a wholesome family dinner.

Servings4 Portions

Prep Time20 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

skinless cod loin, cut into large chunks
2 packs
frozen raw, peeled, large wild red shrimp, defrosted
240 g
large potatoes, peeled and thinly sliced
725 g
yellow and red pepper, deseeded and finely chopped
1 each
broccoli florets or green beans
320 g
carton passata
500 g
vegetable stock
150 ml
olive oil
1 tbsp
large garlic cloves, chopped
2
large garlic cloves, finely grated
2
bay leaves
2
smoked paprika
1 tbsp
saffron threads
3 pinch
pitted green olives, quartered
9
chopped flat-leaf parsley
3 tbsp

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6). Heat the olive oil in a large non-stick pan over medium heat. Add the chopped red and yellow peppers, chopped garlic, and bay leaves. Sauté for about 10 minutes, stirring frequently, until the peppers have softened.

While the peppers are cooking, prepare the saffron potatoes. In a small heatproof bowl, combine the saffron threads with 1 tbsp boiling water, a drizzle of olive oil, and the finely grated garlic. Stir well until the liquid turns a deep yellow and set aside. Bring a large pot of water to a boil and cook the sliced potatoes for 5 minutes until tender but still holding their shape. Drain well.

Once the peppers are soft, sprinkle the smoked paprika into the pan and stir for 30 seconds. Pour in the vegetable stock and passata, then simmer for 5 minutes. Remove the pan from the heat and gently fold in the cod chunks, shrimp, quartered olives, and parsley.

Transfer the fish stew into a large, shallow pie dish (approximately 30 x 20cm). Arrange the parboiled potato slices over the top in an even layer. Generously brush the saffron mixture over the potatoes to ensure a beautiful golden color.