Cod, chorizo and cannellini pie

Name: Cod, chorizo and cannellini pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 7 tbsp. extra virgin olive oil; 150 g cooking chorizo, sliced into 5mm rings; 50 g plain flour; 75 mL dry sherry; 200 mL chicken or vegetable stock; 600 g skinless boneless cod loin, cut into large chunks; 3 spring onions, sliced; 100 g fresh breadcrumbs; finely grated zest 1 lemon; 3 tbsp. finely chopped parsley; 2 garlic cloves, crushed; 2 x 400g tins cannellini beans, drained and rinsed

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.

By The GH Kitchen TeamUpdated: 22 November 2023

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Alex Luck

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

7 Tbsp. extra virgin olive oil
150 g cooking chorizo, sliced into 5mm rings
50 g plain flour
75 ml dry sherry
200 ml chicken or vegetable stock
600 g skinless boneless cod loin, cut into large chunks
3 spring onions, sliced

For the topping

100 g fresh breadcrumbs
finely grated zest 1 lemon
3 Tbsp. finely chopped parsley
2 garlic cloves, crushed
2 x 400g tins cannellini beans, drained and rinsed

Directions

1. 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.
2. 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.
3. 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.
4. Step 4Cook in oven for 30min until piping hot and breadcrumbs are deep golden. Serve.

Per serving:

Calories: 553
Protein: 41g
Fat: 22g
Sat fat: 3g
Carbs: 39g
Sugars: 1g
Fibre: 10g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time