Domino Potato Pie with Cod, Prawns and Chorizo

• starchy potatoes↗850g g

  for example Maris Piper

• cod fillet500g g

  skin and bones removed

• full‑fat milk↗650ml ml
• bay leaf↗6
• saffron
• olive oil↗1 tbsp tbsp

  plus a little for drizzling

• butter↗50g g
• large onion↗1

  cut in half and thinly sliced

• fennel↗1

  cut into four pieces and thinly sliced

• garlic cloves↗2

  minced

• chorizo↗200g g

  sliced, skin removed

• plain flour↗50g g
• parsley↗small bunch

  chopped

• king prawns↗200g g

  peeled

• green salad↗

  or vegetables, for serving

Step-by-step instructions

1. 1

   Clean and thinly slice the potatoes, place them in a pot of cold water and bring to a boil. Turn off the heat, leave the potatoes in the water for 1 minute, then drain and let cool in a colander. The potatoes should stay firm and keep their shape. Place the cod in a wide deep pot and cover with milk. Add 2 bay leaves and saffron, bring to a gentle boil, cover, reduce heat and cook for 2 minutes. Turn off the heat and let the fish sit in the pot for another 5 minutes.

2. 2

   Heat olive oil and butter in another large skillet, add the onion and fennel and cook for 10 minutes until they begin to caramelise. Add garlic and chorizo, stir until the oils are released, then add the flour and stir.

3. 3

   Remove the fish from the milk and set aside the bay leaves. Gradually pour the milk into the skillet with the chorizo, stirring between additions until you obtain a smooth, thick sauce. Add parsley, season and remove from heat.

4. 4

   Pre‑heat the oven to 200 °C/180 °C with convection/gas 6. Pour half the sauce into a large baking dish. Break the fish into large pieces and distribute them in the sauce. Add the prawns and drizzle the remaining sauce over everything.

5. 5

   Stack 5‑6 slices of potato together and trim the edges to form a rectangle – don’t worry if it isn’t perfect. Continue making such “stacks” from rectangular slices until all the potatoes are used. Scatter the trimmings over the sauce, then arrange the slices on top in a domino pattern, spreading them to cover the surface. Insert the reserved bay leaves and four more among the potatoes, season and drizzle with oil. Bake for 45 minutes until the potatoes are soft and golden and the sauce bubbles at the edges. Serve with green vegetables or salad.