Cut the potatoes into small 'chips' - about half the size of a normal chip. There's no need to peel the potatoes
Heat the rapeseed oil in a large pan and add the potatoes. Fry on a medium heat turning occasionally so they don't burn. Cook for a total of 15 minutes till soft on the inside and crisp and golden on the outside
Add the cream, bayleaves, peppercorns and cod to a shallow casserole. Bring to just below simmering and cook for 12 minutes
Stir through the dill, prawns and peas and bring back to just below simmering. Cook for a further 3 minutes
Add the potatoes to the pan and stir through
Taste and season with salt and pepper if necessary. Serve garnished with a few dill sprigs and a simple green vegetable
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