09/01/2025
One-pan Cod and Prawn (serves 2)
• 2 tbsp rapeseed oil
• 250g baby potatoes sliced
• 1 large orange pepper deseeded and cut into chunks
• 1 bay leaf
• 1 leek trimmed and thinly sliced
• 2 large garlic cloves thinly sliced
• 200g pack passata
• 200ml vegetable stock made with 1 tsp vegetable bouillon powder
• 10g flat-leaf parsley chopped
• 280g pack cod loin cut into 6 large chunks
• 100g frozen wild red prawns defrosted and peeled
• 100g fine trimmed green beans halved
Heat the oil in a wide non-stick pan over a medium heat and fry the potatoes, pepper and bay leaf for 5 mins until they start to colour. Add the leek and garlic, cook for a few minutes more, then stir in the passata and stock. Bring to a simmer, cover and cook for 25 mins until the potatoes are tender. Add the parsley, cod, shrimp and green beans, then put the lid back on and cook for about 7 mins more, or until the fish flakes easily when pressed with a fork. Will keep chilled overnight, but best eaten fresh.
