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Cod and chorizo fish pies recipe

67 ratings

Rich chorizo and flaky cod is a classic pairing that makes a delicious filling for this creamy potato-topped pie. Indulgent, easy and ready in under 45 minutes, serve up this wonderfully comforting dish as an extra special dinner for two. See method

Serves 2
30 mins to prepare and 10 mins to cook
549 calories / serving
Gluten-free

Ingredients

300g new potatoes, halved
1 tbsp olive oil
½ red onion, finely chopped
55g chorizo from a 225g Tesco Finest chorizo ring, finely sliced
2 salad tomatoes, finely chopped
280g pack cod loins, cut into 1-2cm cubes
120ml single cream
1 tbsp lemon juice
pinch of saffron
5g flat-leaf parsley leaves, finely chopped
5g Parmesan
a few basil leaves, to garnish (optional)

If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

Energy
2300kj
549kcal 27%
Fat
30g 43%
Saturates
13g 66%
Sugars
8g 8%
Salt
2g 34%

of the reference intake
Carbohydrate 31g Protein 41g Fibre 4g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Boil the potatoes for 10-12 mins until tender. Drain and return to the pan. Season and lightly crush.
Meanwhile, heat half the oil in a frying pan over a medium heat and add the onion and chorizo. Cook, stirring occasionally, for 5-6 mins until turning golden. Add the tomatoes, mix well and cook, stirring occasionally, for 2-3 mins until the tomatoes start to break down. Add the cod, cream, lemon juice and saffron. Mix well and bring to the boil. Reduce the heat to low and simmer for 3-4 mins, stirring occasionally, for the flavour to develop and the sauce to thicken slightly. Turn off the heat then mix in the parsley.
Fill 2 small pie dishes (about 15cm in diameter) with the filling and top with the potatoes. Grate over the cheese and bake for 10-12 mins until the cheese is golden and the filling is bubbling. Garnish with some basil leaves, if you like.

See more Dinner ideas for two