- Cut around the core of each tomato with the point of a sharp knife before plunging them into a pan of boiling water. Leave for 30 seconds, drain. When cool, remove skins and cut into quarters.
- Heat oil in a large frying pan, then fry the onion for 10 minutes until very soft and lightly browned but not burnt.
- Add garlic and red pepper and fry for 5 minutes more. Add tomatoes, potatoes and wine and season.
- Bring to the boil, cover and simmer for 25-30 minutes until the potatoes are tender.
- Preheat the oven to 200 C / Gas mark 6.
- Remove pan from the heat and stir in the cod, prawns and olives. Tip into a pre-greased casserole or other ovenproof dish with a 3 pint capacity.
- Spread one side of each bread slice with pesto, then arrange them overlapping pesto-side up on top of the fish.
- Sprinkle with Parmesan and bake for 25 minutes until the bread is crisp and the cheese has melted.
Cooking time 25 minutes, to cook potatoes and then a further 25 minutes in the oven.
AGA TIP - Roasting oven on the grid shelf on floor of oven.
Can make the sauce a day in advance and fish and pesto bread up to 2 hours in advance.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.