– 1 tbsp olive oil – 1 yellow and red pepper, both deseeded and finely chopped – 2 large garlic cloves, chopped – 2 bay leave – 1 tbsp smoked paprika – 150ml vegetable stock, made with 2 tsp bouillon powder – 500g carton passata – 240g pack frozen raw, peeled, large wild red shrimp, defrosted – 2 x 280g packs skinless cod loin, cut into large chunk – 9 pitted green olives, quartered (we used Amfissa olives, as they have a firmer texture) – 3 tbsp chopped flat-leaf parsley (optional) – 320g broccoli florets or green bean For the saffron potatoe – 3 generous pinches of saffron threads (about ⅓ x 0.5g sachet) – 1 ½ tbsp olive oil – 2 large garlic cloves, finely grated – 725g large potatoes (about 4), peeled and thinly sliced