Roast cod with seafood guazzetto

Scatter half the salt over a tray and lay the cod fillets on top. Cover with the remaining salt, packing it onto the fish to ensure it is completely covered. Set aside for 30 minutes

Meanwhile, shell the prawns, reserving the heads and shells as well as the tails (remember to remove the digestive tract as you peel them). Rinse the clams and mussels, removing any beards and discarding any that don’t close when firmly tapped

Cut a cross in the base of each tomato, then blanch them in boiling water for 1 minute. Drain and peel, then set aside

After 30 minutes, rinse the salt off the cod and pat dry with kitchen towel. Set aside

Place a sauté pan over a medium heat and add a glug of oil. Fry off a pinch of the sliced chillies and grate in 1 of the garlic cloves. Cook for 1 minute, then tip in the mussels and clams and pour in half of the wine. Cover with a lid and cook for a few minutes until all the shells have opened (discard any that don’t). Once all the shells have opened, remove from the heat and set aside

For the guazzetto, slice the spring onions, separating them into their white and green parts. Pour a generous glug of olive oil into a saucepan over a medium heat and gently cook the green parts of the spring onions and a sliced garlic clove for a few minutes or until soft but without colour. Add the reserved prawn heads and shells and fry for 1 minute

Add the star anise, a few sprigs of parsley and another pinch of the sliced chillies, then pour in the remaining wine to just cover the prawns. Add a squeeze of lemon juice then leave to simmer for 10 minutes, or until the wine has almost completely reduced

Add the tomato paste and saffron threads, then strain the cooking liquid from the mussels into the sauce. Leave to gently simmer while you pick the meat from the clam and mussel shells. Pass the sauce through a fine sieve, pushing down on the prawn shells to extract as much flavour as possible. Set aside

Preheat an oven to 190°C/gas mark 5 and bring a pan of salted water to the boil. Peel and finely slice the potatoes into 3mm discs, then blanch them in the water for 1 minute

Drain the potatoes and toss them in salt, pepper, olive oil and the leaves from the thyme sprigs. Lay them in a single layer with each disc slightly overlapping the other on a baking tray lined with baking paper. Bake in the oven for 15-20 minutes, or until crisp and golden brown

While the potatoes cook, fry off the white parts of the spring onions and a pinch of sliced chillies in olive oil, grating in the final garlic clove. Tear in some of the basil leaves and add half of the tomatoes, then pour the guazzetto sauce. Remove from the heat then add the clams, mussels and prawn tails

Fry the cod fillets skin-side down in a little olive oil for a few minutes until crisp, then add a few sprigs of thyme, an unpeeled garlic clove and a knob of butter, basting for a minute or 2. Arrange the fillets skin-side up on top of the guazzetto, along with a few more basil leaves. Drizzle with olive oil, then bake for 10-15 minutes, or until the cod is cooked through

While the guazzetto is in the oven, slice the remaining tomatoes and basil and toss with salt, pepper, lemon juice, the remaining sliced chilli and olive oil

To serve, divide the guazzetto and cod between serving bowls, ensuring everyone gets an equal amount of seafood. Divide the roasted potatoes into 4 discs, then sit one of these on top of each piece of cod. Spoon over the dressed tomatoes to finish