Fish Soup Pie (Serves 4 at 7 propoints per serving)

500g potatoes, roughly chopped
Large pinch saffron (optional)
1 tbsp olive oil
1 fennel bulb, chopped
400g celeriac, finely chopped
2 x 400g tins chopped tomatoes
Chilli powder (to taste)
2 bay leaves
300ml fish stock
500g Mixed Fish & Seafood
Large handful of fresh parsley

1. Put the potatoes into a pan and cover with cold water. Add the saffron (if using) and bring to the boil. Simmer for 10-12 mins until potatoes are just tender. Drain and leave to steam in a colander until needed.

2. Meanwhile heat half the oil in a large pan and cook the fennel and celeriac for 10 mins. Add the tomatoes, chilli powder, bay leaves, stock and lots of seasoning. Bring to the boil and simmer for 15-20 mins or until the vegetables are tender.

3. Preheat grill to medium. Roughly cube fish and stir fish and seafood into the tomato mixture. Heat for 3-5 mins until just cooked. Stir in the parsley and check seasoning.

4. Tip tomato mixture into heatproof serving dish and remove the bay leaves. Using your hands lightly crush the potatoes and use to cover the top of the pie mixture. Brush potatoes with remaining oil. Grill for 5-10 mins until golden and bubbling round the edges.