Patatas Bravas Fish Pie Gratin

I found myself with a glut of potatoes from a recent recipe along with some leftover salsa brava that was too good to throw away so I thought I’d combine two national dishes into one with this stunning and super-simple Patatas Bravas Fish Pie Gratin. For ease in the recipe we're using a jar of ready made salsa. Once the potatoes are par-boiled, I’m making a classic bechamel to which I add the salsa bravas and cheese and then it’s literally a matter of layering it all up. Prawns and cod get mixed in with the potatoes along with peas for brightness and then it’s on with the cheesy salsa and into the oven. Job done. And if this isn’t the heavenly pairing of two of my favourite cuisines then I don’t know what is!

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Ingredients

potato 700 g (chopped)
cod fillet 150 g (chopped)
king prawns 165 g
dried oregano 1 tsp
sweet paprika 1 tsp
milk 500 ml
plain flour 50 g
butter 50 g
salsa 100 g
frozen peas 100 g
Manchego cheese 100 g (grated)

Method

Prep the potatoes

Preheat the oven to 200°C (180°Cfan/400°F/Gas 6).
Chop the potatoes into bite-sized pieces.
Parboil the potatoes in a large pan of salted water for 10 minutes. Drain well and add to your ovenproof dish.

Prep the filling

Chop the cod into bite-sized pieces. Add the cod and king prawns to the dish. Stir in the dried oregano and sweet paprika. Set aside while you make the sauce.

Make the salsa bechamel

Place a pan on a medium heat. Add the milk, flour and butter and using a balloon whisk, whisk gently and consistently until the sauce thickens.
Once thick, let it gently cook on a low heat for about 3 mins, stirring occasionally.
Stir in the salsa and most of the grated Manchego cheese and then pour the whole lot over the potatoes and fish.

Bake the gratin & Plate Up

Scatter over the rest of the Manchego cheese and bake for 25 mins or until the top is golden and bubbling. Leave to stand for a few minutes then plate up and enjoy!

Patatas Bravas Fish Pie Gratin

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Ingredients

Method

Prep the potatoes

Prep the filling

Make the salsa bechamel

Bake the gratin & Plate Up

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