Domino Potato Cod Prawn Chorizo Pie Recipes

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DOMINO POTATO, COD, PRAWN & CHORIZO PIE



Domino potato, cod, prawn & chorizo pie image

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

Provided by Cassie Best

Categories     Dinner, Main course

Time 1h55m

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 537 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 1.8 milligram of sodium

PORTUGUESE PRAWN AND CHORIZO



Portuguese Prawn and Chorizo image

I am posting this recipe today, it is simple, quick, easy and light. You could add more to it to make it a more substantial meal, but my hubby was going away on business and prefers a light meal before he goes away

Provided by The Flying Chef

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

olive oil
500 g uncooked medium king prawns, shelled
2 chorizo sausages, sliced thinly (300g in weight)
1 large red onion, sliced finely (about 300g in weight)
2 medium red capsicums, sliced finely (about 400g in weight)
2 teaspoons paprika
1 teaspoon tomato paste
1/2 lemon, juice of
250 g asparagus, thin stemmed, trimmed
1 green onion, sliced thinly
2 tablespoons parsley, finely chopped
3 tablespoons olive oil
2 teaspoons honey
1 teaspoon lemon juice
3 tablespoons red wine vinegar
1 -2 teaspoon sugar, depending on taste

Steps:

  • Combine the 3 tablespoons olive oil, red wine vinegar, honey and lemon juice in a screw top jar, shake well to combine.
  • In a wok or large fry pan heat a small amount of oil, cook chorizo until paprika oil starts to release from the sausage. Add onion to pan and cook for a couple of Min's.
  • Add prawns, half the dressing, tomato paste, lemon juice and paprika cook until prawns are pink.
  • Add asparagus, green onion, sugar and parsley, cook until asparagus is just tender and it is heated through.
  • Makes for a light meal for 4 or to make it more substantial serve with green salad and crusty bread.
  • It is a very versatile dish in the sense you can use up what ever veg you have in your fridge add as much or as little as you like.

Nutrition Facts : Calories 425.9, Fat 24.3, SaturatedFat 6.2, Cholesterol 216.4, Sodium 579.6, Carbohydrate 17.4, Fiber 3.6, Sugar 9.4, Protein 35.4

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