Swordfish, Potato, and Bell Pepper “Pie”

Chop a bunch of parsley and mix it with a tablespoon of dried oregano. In a baking dish, place down layers of swordfish slices, topping them with the parsley-oregano mix and a drizzle of oil. Cover and let it marinate in the refrigerator for at least one hour.|Clean the porcini mushrooms: trim the stem and remove the fibrous part. Peel the potatoes and shell the shrimp.|Cut the porcini mushrooms and potatoes into very thin slices.|Roast the bell pepper on the grill. In the meantime, heat 1/3 cup of oil in a pan with an unpeeled clove of garlic, a sliced shallot, and a few sprigs of thyme. Add the potatoes and sauté them over medium heat for 5-6 minutes, stirring them around often. Turn off the heat, season with salt, and remove the garlic; remove the potatoes and ensure they are free of any excess grease, then transfer them to a large dish.|Peel the roasted pepper: to quicken and simplify this process, you can quickly rinse it under water to remove the skin; then open the pepper and remove the seeds and fibers.|Cut the pepper into strips, then into pieces, then chop it with a knife until it is almost a puree; season with salt and pepper.|Grease a tall springform pan (7-inch diameter) and line it with a disc of parchment paper; add a layer of potatoes, then 2 layers of swordfish and one layer of peppers.|Continue in the same order until you use up all the ingredients, finishing with potatoes and swordfish. Lightly salt each layer of swordfish. Cover with a sheet of aluminum foil and bake at 350°F for 20 minutes, then uncover and bake for another 5 minutes. Remove the “pie” from the oven and let it rest for 10 minutes, then remove it from the pan.|Sauté the porcini mushrooms in a large pan over high heat with a tablespoon of oil and 1 1/2 tablespoons of butter, seasoning with salt at the end. Heat a tablespoon of oil in a pan and cook the shrimp over medium-low heat for 3 minutes, turning them over twice. Serve the pie with the shrimp and the porcini mushrooms.