Domino potato, cod, prawn & chorizo pie 2016

Domino potato, cod, prawn & chorizo pie

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(11 ratings)

Prep: 45 mins Cook: 1 hr, 10 mins

More effort

Serves 6

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

Nutrition and extra info

Nutrition: per serving

  • kcal537
  • fat24g
  • saturates11g
  • carbs40g
  • sugars9g
  • fibre5g
  • protein36g
  • salt1.8g
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  • 850g floury potatoes, such as Maris Piper



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 500g cod fillet, skin and pin bones removed



    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • 650ml full-fat milk
  • 6 bay leaves
  • good pinch of saffron



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 1 tbsp olive oil, plus a drizzle
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 large onion, halved and finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 fennel, quartered and finely sliced
  • 2 garlic cloves, crushed
  • 200g chorizo ring, skin removed and sliced



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 50g plain flour
  • small bunch parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 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 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.

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Comments, questions and tips

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Fiona Borjesson's picture
Fiona Borjesson
10th Feb, 2019
We loved this, even though i was unsure if i would like the flavours of the saffron or the fennel, i wanted to try something different. I made it as per the recipe, but like others i didn't faff around with the potatoes. I didn't even peel them i just sliced them. The flavours all melded well and nothing was really dominant just very flavoursome. I will definitely make again.
Kevin Ward's picture
Kevin Ward
5th Mar, 2018
Just a tip on the potatoes..if you have food processor with a slicing attachment you can pre-shape the potatoes before slicing-much easier so this approximates to 4 largish maris piper potatoes -2 slices per spud and then cook as per the recipe. I left out the fennel-and used celery plus fennel seeds plus used mushrooms instead of chorizo but with a small chunk of nduja (italian chorizo). works a treat
22nd Feb, 2018
Loved this recipe even though beforehand I wasn't convinced that chorizo in a creamy sauce rather than tomato sauce would work but it did. I used a Tesco spicy chorizo ring and followed the recipe including using fennel which I knew my husband wasn't keen on. It wasn't distinguishable in the overall flavour and he was surprised when I told him it was there after he had enjoyed the dish but I think it was worth including. I didn't shape the sliced potato but I did lay them in rough lines down the dish and it looked attractive if a bit rustic with the juices oozing through. Will definitely make again and would be happy to serve to friends as it was a different from a regular fish pie with a lovely flavour.
yorkshirejen's picture
31st Dec, 2016
This looks and tastes divine, but the fiddling about with the potatoes nearly drove me to the brink! I will definitely follow other commenters' advice about not cutting them to shape next time. Have made it twice, once with fennel and once without, but definitely nicer with and the higher veg content made for a better balanced pie filling. Green beans and samphire were a lovely accompaniment on the side.
5th Nov, 2016
The pie was tasty but a lot of fuss with the potates. Overall it was just ok and we scored it 7.5/10 but not really worth the work that goes into it. We liked the overall flavour but I couldn't taste the fennel at all
21st Oct, 2016
Very tasty. Didn't cut the potatoes into rectangles just spread them out on top. Chorizo really added punch. Funnel favour very subtle. Maybe add a squeeze of lemon next time
18th Oct, 2016
I made this with hake as didn't find any cod (!) in the shops. Also left out the fennel and added half a star anise in the milk, and added a little bit of nutmeg in the potato while boiling - it adds a really nice flavour to any mash or potato topping on pies. Otherwise I followed the recipe and this turned out really nice. Simple dish if not a bit fiddly, great homely flavours and nice textures. I found it a little bit too salty but that is just me...
9th Oct, 2016
This was so tasty, even without the fennel which I wasn't brave enough to try out on my kids! The potatoes cooked perfectly and the sauce was delicious. For an every day meal I don't think it's worth worrying about the shape of the potatoes but would make the effort for a special occasion as it does look great "domino style".
24th Mar, 2019
Would you be able to reheat this the next day?
goodfoodteam's picture
28th Mar, 2019
Thanks for your question. Yes, you can reheat this the next day. Make sure it's cooled quickly and refrigerated. Reheat leftovers in the oven (covered with foil) or microwave (covered with cling film). The latter will be quicker but less crisp. If you're planning on serving the whole thing the next day, we'd say cool before the oven cooking and refrigerate, then cook the next day for 45 - 55 mins. You'll need a little extra time as it will be fridge-cold.
5th Oct, 2016
Do you use raw or cooked prawns please?
goodfoodteam's picture
15th Oct, 2016
Hi Kate, it's raw prawns in this recipe. We always state in the recipe if they need to be cooked. Hope that helps in future.
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