Domino potato, cod, prawn & chorizo pie


Serves 6 Prep 45 mins Cook 1 hr 10 mins

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

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. 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. 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. 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. 5 Stack 5- 6 potato slices to­gether and trim the edges to cre­ate a rec­tan­gle– don’t worry if it’s not per­fect. Con­tinue 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. PER SERV­ING 537 kcals, fat 24g, sat­u­rates 11g, carbs 40g, sug­ars 9g, fi­bre 5g, pro­tein 36g, salt 1.8g

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