Preparation and cooking time
- Prep:45 mins
- Cook:1 hr and 10 mins
- More effort
- Serves 6
Fish pie is a universal comfort food, we’ve given it a Spanish twist and a domino effect potato topping. The saffron and chorizo add a real depth of flavour
- 850g floury potatoes, such as Maris Piper
- 500g cod fillet, skin and pin bones removed
- 650ml full-fat milk
- 6 bay leaves
- good pinch of saffron
- 1 tbsp olive oil, plus a drizzle
- 50g butter
- 1 large onion, halved and finely sliced
- 1 fennel, quartered and finely sliced
- 2 garlic cloves, crushed
- 200g chorizo ring, skin removed and sliced
- 50g plain flour
- small bunch parsley, chopped
- 200g king prawns, peeled
- green salad or veg, to serve
- STEP 1
Peel and thinly slice the potatoes, tip into a pan of cold water and bring to a simmer. Turn off the heat, leave the potatoes in the water for 1 min, then drain and leave to cool in a colander. The potatoes should still feel firm and hold their shape. Put the cod in a wide, deep pan and pour over the milk. Add 2 bay leaves and saffron and bring to a gentle simmer, cover with a lid, then lower the heat and cook for 2 mins. Turn off the heat and leave the fish in the pan to continue cooking for 5 mins more.
- STEP 2
Heat the oil and butter in another large pan, add the onion and fennel and cook for 10 mins until starting to caramelise. Add the garlic and chorizo, stir until the oils are released, then stir in the flour.
- STEP 3
Remove the fish from the milk and set aside the bay leaves. Add the milk to the chorizo pan bit by bit, stirring between additions, until you have a smooth, thick sauce. Stir in the parsley, season and remove from the heat.
- STEP 4
Heat oven to 200C/180C fan/gas 6. Pour half of the sauce into a large casserole dish. Flake the fish into large chunks and scatter over the sauce. Add the prawns and spoon over the rest of the sauce.
- STEP 5
Stack 5-6 potato slices together and trim off the edges to create a rectangle– don’t worry if it’s not perfect. Continue making stacks of rectangular potatoes until they’re all used up. Scatter the trimmings over the sauce, then arrange the slices on top in a domino pattern, fanning them out to cover the surface. Tuck the reserved bay leaves and four others in among the potatoes, season and drizzle with oil. Bake for 45 mins until the potatoes are tender and golden and the sauce is bubbling up around the edges. Serve with green veg or salad.