Cod and chorizo fish pies recipe

Name: Cod and chorizo fish pies
Yield: Serves 2
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)

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

Shop your ingredients

Growers Harvest New Potatoes In Water 567G
Aldi Price Match
300g new potatoes, halved
£0.39
£1.13/kg DR.WT
Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco Red Onions Loose
Aldi Price Match
½ red onion, finely chopped
£0.20
£0.95/kg
Tesco Finest Spanish Chorizo Ring 225G
55g chorizo from a 225g Tesco Finest chorizo ring, finely sliced
£2.40
£10.67/kg
Tesco Salad Tomatoes 650G
2 salad tomatoes, finely chopped
£1.55
£2.38/kg
Tesco Finest Skinless & Boneless Cod Loins 280G
280g pack cod loins, cut into 1-2cm cubes
£8.85
£31.61/kg
Tesco British Single Cream 150Ml
120ml single cream
£0.95
£6.33/litre
Pride Lemon Juice 250Ml
Everyday Low Price
1 tbsp lemon juice
£0.80
£3.20/litre
East End Saffron 1G
£2.60 Clubcard Price
(£2600.00/kg)
Offer valid for delivery from 03/09/2026 until 10/11/2026
pinch of saffron
£3.25
£3,250.00/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
5g flat-leaf parsley leaves, finely chopped
£0.50
£16.67/kg
Creamfields Grated Grana Padano 100G
5g Parmesan
£1.65
£16.50/kg
Tesco Fresh Cut Basil 30G
Aldi Price Match
a few basil leaves, to garnish (optional)
£0.50
£16.67/kg

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.