Home
Recipes
Cod & prawn pie with saffron potatoes

Cod & prawn pie with saffron potatoes as the topping

Cod & prawn pie with saffron potatoes

Name: Cod & prawn pie with saffron potatoes
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 yellow and red pepper both deseeded and finely chopped; 2 large garlic cloves chopped; 2 bay leaves; 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 chunks; 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 beans; 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

Sara Buenfeld

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 3.1 out of 5.15 ratingsRate

loading...

Elevate fish pie with a touch of saffron to make a meal you can serve to guests without compromising on your healthy eating routine

Healthy

High-protein

Low calorie

Low fat

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Ham & leek pie with mustard pastry

A star rating of 1 out of 5.1 rating

Cheeseboard mac ’n’ cheese with cracker breadcrumbs

A star rating of 4.8 out of 5.8 ratings

Turkey larb bowls

A star rating of 4.8 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 yellow and red pepper

both deseeded and finely chopped
2 large garlic cloves

chopped
2 bay leaves
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 chunks
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 beans

For the saffron potatoes

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal435
fat10g
saturates1g
carbs39g
sugars12g
fibre10g

high
protein43g

high
salt1.2g

Method

step 1

Heat the oven to 200C/180C fan/ gas 6. Warm the olive oil in a large non-stick pan over a medium heat and fry the peppers, garlic and bay leaves for 10 mins, stirring often until the peppers have softened.
step 2

Meanwhile, prepare the saffron potatoes. Put the saffron threads in a small heatproof bowl with 1 tbsp boiling water, the olive oil and garlic, and stir well until the liquid turns yellow. Set aside. Bring a large pan of water to the boil, and cook the sliced potatoes for 5 mins until tender but not collapsing. Drain well.
step 3

When the peppers have softened, sprinkle over the paprika and stir briefly, then pour in the stock and passata and cook for 5 mins more. Remove from the heat and stir in the shrimp, cod, olives and parsley, if using. Tip the stew into a large, shallow pie dish (ours was 30 x 20cm, and about 6.5cm deep).
step 4

Arrange the potato slices over the stew in an even layer – they don’t have to be neat – then generously brush over the saffron mixture.
step 5

Bake the pie for 30-35 mins until bubbling at the edges and the fish is cooked through. When it’s almost finished cooking, boil or steam the broccoli or green beans to serve alongside the pie.

Recipe from Good Food magazine, December 2023

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.1 out of 5.15 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now