Instructions: Preheat the oven to 190 C, 375 F, Gas Mark 5.

Heat the oil in a frying pan over a moderate heat, add the onion, thyme and garlic. Lower the heat and cook the onion for 3-4 minutes until the onion is soft.

Add the tinned tomatoes, water and tomato puree and simmer for a further 10 minutes.

Place the cod in a saucepan, cover the cod with water and place over a moderate heat, bring the water to the boil and simmer for 5 minutes.

Remove the cod from the pan when it is cool enough to handle, flake the cod and remove the bones and skin.

Bring a pan of water to the boil over a moderate heat. Add a teaspoonful of salt and the diced potato and cook for 5-6 minutes until tender. Drain the diced potato, add the butter, chopped chives and add seasoning to taste.

Add the prawns and cod to the tomato and onion mixture, add seasoning to taste. Place this mixture into a shallow oven proof dish and place the diced potato on top. Place the dish in the preheated oven and bake for 25 minutes.

Notes Serve with a green salad or a selection of fresh green vegetables.

NOTES : An alternative potato topped fish pie.

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