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Cod and Chorizo Pot Pie

meat and fish
45 mins
2 people

Ingredients

  • 110 g / 3.9 oz chorizo
  • 1 brown onion
  • 1 clove garlic
  • 20 g / 0.7 oz butter
  • 40 g / 1.4 oz plain flour
  • 150 ml / 5.1 floz white wine
  • 1 chicken stock cube
  • 400 ml / 13.5 floz water
  • 320 g / 11.3 oz ready rolled puff pastry
  • 1/2 tbsp olive oil
  • 150 g / 5.3 oz crème fraîche
  • 2 cod fillets
  • 15 g / 0.5 oz parsley
  • 100 g / 3.5 oz frozen peas
  • 40 g / 1.4 oz watercress

Step by Step

Prep your filling

  • Preheat the oven to 200°C (390°F).Put a medium saucepan over medium heat. Cut your chorizo into 2cm cubes, then peel and finely slice your onion and garlic. Chuck your butter in the pan then when it starts to foam, plonk your veg and chorizo in to gently sweat for 5 minutes, or until the veg begins to go soft and the chorizo lets out its oil.

Cook your filling

  • Sprinkle in your flour and give it a good stir to coat everything. Cook this out for 3 more minutes, stirring constanly, then splash in your wine. Give it a good mix to dissolve the flour into the liquid, then simmer the pan until it all comes together as a paste.Crumble in your stock cube and slowly pour in the amount of water listed in your ingredients, stirring constantly to bring it all together with no lumps. Simmer for around 20 minutes, or until the mixture has thickened and is saucy.

Cook your pastry

  • Cut your puff pastry into enough sheets for 1 per portion. You can use any excess pastry to cut out designs to decorate.Transfer your pastry onto a lined baking sheet and brush them lightly with your oil then pop them in the oven for 14-16 minutes, or until risen and golden. Take them out and leave them to cool slightly.

Poach the fish

  • Turn the heat down to low on your sauce and dollop in the crème fraîche and lower in your cod. Roughly chop your watercress and chuck it in along with your peas. Leave everything to poach for 4-7 minutes, or until it flakes apart into big chunks easily. Finely chop your parsley and stir it in gently, being careful not to break up the fish too much. Season the mix with salt and pepper.

Bring it all together

  • Spoon your creamy filling into your serving bowls and top them with a piece of puff pastry. Serve!