Cod and chorizo fish pies recipe
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)
Each serving contains
- Energy
- 2300kJ 549.0kcal
- Fat
- 30g
- Saturates
- 13g
- Salt
- 2.0g
- Sugars
- 8g
of the Reference intake
Carbohydrate 31.0gProtein 41.0gFibre 4.0g
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
