• 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 shrimp, defrosted and peeled
  • 100g fine trimmed green beans, halved


  • STEP 1

    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.

  • STEP 2

    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.

Recipe tip

Make it vegan

Vegan winter one-pan
Up the potato quantity to 300g and swap the cod and prawns for 160g baby spinach and 45g dry-roasted peanuts. Add these right at the end of cooking to wilt the spinach.

Per serving: 465 kcals, fat: 24g, saturates: 3g, carbs: 39g, sugars: 14g, fibre: 13g, protein: 17g, salt: 1.3g
Good to know: vegan, healthy, folate, vit c, iron, fibre, 4 of 5-a-day


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A star rating of 4.5 out of 5.15 ratings