Sliced chorizo gives this fish pie a hint of smoky complexity, while spinach and tomato give the filling a lively colour. The whipped cheesy potato tops it off – just lovely.
1 kg (about 2 pound) floury potatoes, peeled and cut into chunks 3 Tbsp butter ½ cup milk, heated 2 Tbsp snipped chives ½ cup grated vintage cheddar cheese 2 fresh chorizo sausages, thickly sliced Olive oil 1 large onion, peeled and finely chopped 400g (about 14 ounces) medium vine tomatoes, skinned and diced 120g (about 4 ounces) baby spinach leaves ⅓ cup cream 600g (about 1 pound 5 ounces) monkfish or firm white fish fillets
1 Put potatoes in a large saucepan, cover with water, add a few good pinches of salt, and bring to the boil. Partially cover pan with a lid and cook at a gentle boil until tender. Drain, dry off for a few moments then mash with a potato masher, adding butter, hot milk and ½ teaspoon of salt (or to taste). Whip in chives and cheese.
2 Brown chorizo briefly on both sides in a hot oiled medium-sized pan (skillet). Transfer to a plate. Wipe put pan. Add 1½ tablespoons of oil, let it get hot, then and add the onion. Fry onion until tender and lightly golden. Add tomatoes and sizzle for 2-3 minutes. Add spinach and stir until it collapses. Stir in cream, chorizo and ½ teaspoon of salt.
3 Preheat oven to 190°C (375°F). Rinse fish, pat dry with paper towels and cut each fillet into 3-4 pieces. Mix with creamy mixture. Transfer to a buttered pie dish or 4 small dishes, scraping in all the juices. Pile potato on top. Put pie dish/es on a baking sheet to catch overspill. Bake for 25-30 minutes, until potato has browned and fish is just cooked through. Serve immediately.
Photography Aaron McLean http://www.aaronmclean.com