
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.
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.
Bake the pie for 30–35 minutes until the sauce is bubbling at the edges and the fish is cooked through. While the pie finishes baking, steam or boil the broccoli or green beans to serve as a fresh side dish.
For an extra crispy topping, place the pie under a hot broiler for the last 2-3 minutes of cooking. If you prefer a thicker sauce, you can stir a teaspoon of cornstarch mixed with cold water into the passata mixture before adding the fish. This recipe also works beautifully with other firm white fish like haddock or hake.




