Cod & Prawn Pie With Saffron Potatoes Recipe

Saffron elevates fish pie to a guest-worthy meal without compromising your healthy diet.

– 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

INGREDIENTS

Preheat the oven to 200C/180C fan/gas 6. Heat olive oil in a large non-stick skillet over medium heat and cook peppers, garlic, and bay leaves for 10 minutes, turning often, until softened.

INSTRUCTIONS

STEP 1

Meanwhile, make saffron potatoes. Stir the saffron threads, 1 tbsp boiling water, olive oil, and garlic in a small heatproof basin until the liquid turns golden.  

STEP 2

Set aside. Cook the sliced potatoes in a large pan of boiling water for 5 minutes until cooked but not falling apart. Drain well.

STEP 3

After the peppers soften, sprinkle paprika and stir gently, then add the stock and passata and cook for 5 minutes.  

STEP 4

Stir in shrimp, cod, olives, and parsley after removing from heat. Put the stew in a big, shallow pie dish (ours was 30 x 20cm and 6.5cm deep).

STEP 5

Lay potato pieces evenly over the stew, not neatly, and generously brush with saffron.

STEP 6

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