Sort ingredients
willa
QR Code
Listen
Pdf
Heat the oven to 200C (180C fan)/390F/gas 6.
Rub the potatoes with oil, season well on the outside and bake for an hour and 15 minutes, until a knife easily penetrates the flesh.
Remove from the oven and leave to cool.
Meanwhile, melt the butter in a large, nonstick frying pan on a medium heat, then add the onion, celery and fennel.
Sweat, without colouring, for about 10 minutes, until soft, then add a pinch of salt and the vermouth, and boil until the vermouth has almost all evaporated.
Add the creme fraiche, let it melt into the pan, then, when it is simmering, stir the cod and prawns into the sauce.
Cook for a minute, then take off the heat.
Cut the cooled potatoes in half lengthways and scoop the flesh into the fish mixture.
Stir to combine, then add the chives and a squeeze of lemon, and check the seasoning.
Put the halved potato shells on a baking sheet and fill them with the fish mixture.
Cover with the grated cheddar, then put under a hot grill until the cheese melts.
Serve in a napkin with wooden forks.