* 2 onions, peeled and diced
* 1 bulb Garlic, peeled and crushed
* 1 red pepper, sliced or you can use an equivalent mixture of colours
* Olive oil
* 1 litre leek and potato soup
* 265g basa fillets, cut into bite-sized pieces
* 125 ml dry sherry
* 400g tin tomatoes
* 1 tablespoon tomato purée
* 2 fresh bay leaves
* Salt and pepper
* A good pinch of saffron strands
* Parsley and chervil (celery leaves or cutting celery), chopped
* 250 g prawns
* 4 large potatoes
* 2 tablespoons of butter and a dash of milk for the mashed potato

===Method===
* Heat some olive oil and sauté the onions, Garlic and peppers until they are soft.
* In the meantime, poach the fish in the soup for about 20 minutes.
* Add the sherry to the onion mixture, raise the heat and and reduce by about half.
* Add the tomatoes, tomato purée, bay leaves, seasoning and saffron and simmer gently for about 10 minutes.
* Discarding the bay leaves, spread the tomato and onion mixture over the bottom of an oven proof dish.
* Add the chopped chervil and parsley to the soup/fish and mix well
* Sprinkle the prawns over the top of the tomato mix
* Pour the soup mixture over that top of the prawns
* Mash the potatoes with the butter, a little milk and season well
* Fork the mash on top of the prawns, creating 4 separate layers
* Bake for about 30 minutes at the top of the oven

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