Smokey Spanish Fish Pie Q3

Pop your potatoes in your pot of boiling water and cook for 15-20 mins. Tip: The potatoes are cooked when you can easily slip a knife through them. Once your potatoes are cooked, drain them and pop them back in their pot. Put the lid on the pot.

Meanwhile, put a frying pan or a wide bottomed saucepan on medium heat with a drizzle of oil and add your onion. Cook for 5 mins until soft then add your yellow pepper along with a good pinch of salt and a grind of pepper. Cook for another 5 mins until your pepper has softened as well.

Once your veggies are soft, add your garlic and smoked paprika. Cook together for 1 minute, then add the red wine vinegar. Cook until the vinegar has evaporated off, then pour in the chopped tomatoes. Re-fill the tin(s) a quarter with water and pour this into the pan.

Add a pinch of salt and a really good grind of pepper, stir together and leave the mixture to bubble away for 10 mins until thick and tomatoey. In the meantime, roughly chop your parsley.

Once tomato mixture has bubbled away for 10 mins, carefully add the fish mix to the pan and pop a lid on the pan (use a plate or some tin foil if you don't have a lid that fits). Leave to steam the fish for 5 mins.

Meanwhile, add the butter to your potatoes in their pot along with a splash of milk (if you have some). Season with a pinch of salt and a good grind of pepper. Add half the parsley and mash everything together until smooth.

Pre-heat your grill to high. Once the fish is cooked (the fish is cooked when opaque all the way through), carefully spoon the mixture into an ovenproof dish. Top with your mashed potato, then use a fork to make ridges at the top (these will get crispy under the grill), then pop under the grill for 5 mins, or until golden brown.