Bouillabaisse pie with crushed saffron potatoes

Ingredients:

• 1lb (450g) potatoes – peeled and cut into chunks
• sea salt / freshly milled black pepper to taste
• 3g saffron
• 25ml (1fl oz) olive oil
• 1 x bunch of spring onions
• 150g (5oz) fennel, thinly sliced
• 100g (4oz) carrots, peeled and cut into thin strips
• 150g (5oz) celeriac, peeled and cut into thin strips
• 2 tins of chopped Italian tomatoes
• 1 teasp (5ml) tabasco sauce
• 1 garlic clove, peeled and crushed
• 150ml (5fl oz) fish stock / 150ml boiling water and 1 Knorr fish stock cube
• 100g (4oz) salmon fillet cut into 2 inch chunks
• 100g (4oz) cod fillet cut into 2 inch chunks
• 1 x 400g packet of mixed seafood

Preparation Time:

15 min

Cooking Time:

50 min

1. In a saucepan, cook the potatoes in salted boiling water with 2g of saffron until tender. Drain and reserve.

2. Heat the olive oil in a large pan and sweat the spring onions, fennel and celeriac until cooked but not brown. Add the tomatoes, tabasco, 1g of saffron and garlic. Cook through for 10 minutes or until all ingredients are well combined.

3. Add the fish stock and simmer for 20 minutes.

4. Preheat oven to 180°C. 350°F. Gas Mark 4.

5. Finally add the salmon and cod chunks along with the seafood mix and heat through for 3 minutes. Season with salt and pepper, stir thoroughly and reserve.

6. Lightly crush the potatoes with a fork and season with salt and pepper.

7. Place the bouillabaisse mix into the Pyrex casserole bowl and top with the crushed saffron potatoes. Put into oven the 25 minutes or until the potatoes are golden brown.