Spanish baked cod with potatoes

Heat a large fry pan over medium heat with the extra virgin olive oil.

Cut the peeled, washed and dried potatoes into rounds 1 cm thick.

Add the potato slices to the hot oil in a single layer, working in two batches, and fry about 3 minutes per side until lightly fried but not cooked through. Transfer each batch to a plate lined with paper towels.

Pat the cod fillets dry on paper towels.

Season the cod with sea salt and freshly cracked black pepper, then coat each fillet all around in all purpose flour.

Finely chop the onion and roughly chop the garlic.

Season the fried potatoes with a little sea salt and set aside.

In the same pan at the same heat, add the cod fillets in a single layer and fry 2 minutes per side until lightly golden, without cooking through. Transfer to the dish with the potatoes.

In the same pan at the same heat, add the chopped onion and garlic and stir continuously 3 to 4 minutes until the onion is translucent.

Add the tablespoon of all-purpose flour and stir continuously 1 to 2 minutes to cook off its flavor.

Add the tomato sauce.

Add the white wine and the sweet smoked Spanish paprika, season with sea salt and black pepper, mix, then simmer 3 to 4 minutes without stirring until the alcohol has cooked off and the mixture thickens.

Add the vegetable broth and the saffron threads.

Turn the heat to high, mix gently and simmer 5 minutes until the sauce slightly thickens, then remove the pan from the heat.

Spoon half the sauce into a 13 by 9 inch (33 by 23 cm) oven-proof casserole dish. Layer the fried potatoes over the sauce, then the fried cod fillets, then spoon the rest of the sauce over the top.

Bake in a preheated oven on the bake-only setting, bottom heat, at 210C / 410F for about 15 minutes until the fish and potatoes are cooked through.

Remove from the oven and top with chopped fresh parsley.