Smoky chorizo and sherry pair wonderfully with cod in this twist on a fish pie. Cannellini beans make a great mash alternative, but top with regular mash if you like.
For a unique twist on a fish pie, give our cod, chorizo and cannellini pie a go. We've swapped the traditional potato mash topping with mashed cannellini beans, which adds more protein but tastes just as decadent and helps to cut through the heat and salt from the chorizo.
Serve with a chilled glass of white wine and a green side salad for a lovely weekend treat.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Cal/Serv:
553
Ingredients
7Tbsp.
extra virgin olive oil
150g
cooking chorizo, sliced into 5mm rings
50g
plain flour
75ml
dry sherry
200ml
chicken or vegetable stock
600g
skinless boneless cod loin, cut into large chunks
3
spring onions, sliced
For the topping
100g
fresh breadcrumbs
finely grated zest 1 lemon
3Tbsp.
finely chopped parsley
2
garlic cloves, crushed
2
x 400g tins cannellini beans, drained and rinsed
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Heat 2tbsp oil in a medium pan and fry chorizo over medium heat until golden. Remove with a slotted spoon to a plate. Add flour to pan and stir until combined with the oil. Gradually stir in sherry and stock, to make a smooth paste. Simmer for 2min until very thick; season and set aside.
Step 2For the topping, heat 2tbsp of the oil in a medium frying pan, add breadcrumbs and cook until lightly toasted. Stir in lemon zest and parsley and remove to a separate plate. Wipe out pan with kitchen paper and add final 3tbsp oil. Add garlic and drained beans and fry gently for 2-3min until warmed through. Mash roughly and season.
Step 3Arrange cod chunks, chorizo and spring onions in the base of a 1.7 litre (3 pint) pie dish and dollop over the thick sauce (the fish will release a lot of liquid to thin the sauce). Cover with bean mash and sprinkle over breadcrumbs.
Step 4Cook in oven for 30min until piping hot and breadcrumbs are deep golden. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
