Cod prawn pie with saffron potatoes

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

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