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Spanish Haddock, Chorizo & Saffron Fish Pie

Spanish Haddock, Chorizo & Saffron Fish Pie

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(376 reviews from our customers)

Prep Time

50 min



This fish pie is a feast of Spanish flavours. You’ll infuse delicate haddock with smoky chorizo in a rich tomato sauce, top with a layer of indulgent saffron mash, then bake it until beautifully golden.

Prep Time

50 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
diced chorizo
100g British diced chorizo
4 white potatoes
1 red onion
1 tsp smoked paprika
vegetable stock cube (new5/18)
1/2 Knorr vegetable stock cube †
2 garlic cloves
1 pinch of saffron
1 tomato paste sachet (32g)
1 lemon
150g cavolo nero
1 tsp dried oregano
Haddock bites
200g haddock bites †
5g parsley
80g trimmed fine green beans
You Will Need
Oven-proof dish, butter, flour, milk, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 100g British diced chorizo
  • 1 white potato
  • 1 red onion
  • 1 tsp smoked paprika
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 garlic clove
  • 1 pinch of saffron
  • 1 tomato paste sachet (32g)
  • 1 lemon
  • 150g cavolo nero
  • 1 tsp dried oregano
  • 200g haddock bites<span class="strong">†</span>
  • 5g parsley
  • 80g trimmed fine green beans
Typical Values per 100g per serving
Energy 514 kJ
122 kcal
2229 kJ
530 kcal
of which saturates
4.4 g
1.6 g
19.1 g
7 g
of which sugars
12.9 g
2.4 g
56 g
10.4 g
Fibre 2.1 g 9.2 g
Protein 8.9 g 38.8 g
Salt 1 g 4.32 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
100g British diced chorizo
pork (94.9%), salt, spices (paprika, spices, paprika flavouring, garlic powder, herbs), dextrose, antioxidant: sodium ascorbate, preservative: sodium nitrite. May contain milk, soya & nuts.
1 white potato
1 red onion
red onion
1 tsp smoked paprika
ground smoked paprika
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (celery seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain celery), leek, maltodextrin.
1 garlic clove
1 pinch of saffron
saffron (100%)
1 tomato paste sachet (32g)
1 lemon
150g cavolo nero
cavalon nero(100%)
1 tsp dried oregano
dried oregano
200g haddock bites
haddock (fish) 100%
5g parsley
flat parsley (100%)
80g trimmed fine green beans
trimmed fine green beans
  • Allergens highlighted by † (celery, fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a kettle

Peel and finely chop (or grate) the garlic

Peel and finely slice the red onion[s]

Chop the potatoes (skins-on) into large, bite-sized pieces


Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Re boil half a kettle


Meanwhile, heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add the diced chorizo and cook for 4-5 min or until beginning to crisp

Whilst the chorizo is cooking add the saffron to 2 tbsp [4 tbsp] boiled water and set aside to infuse – this is your saffron stock


Once the chorizo is beginning to crisp, add the sliced onion and garlic and cook for a further 4-5 min or until the onion has softened

Dissolve 1/2 [1] Knorr vegetable stock cube and the tomato paste in 250ml [450ml] boiled water – this is your tomato stock

Roll the lemon[s] with your hand on a hard surface (to release more juice) and cut in half


Once the onion has softened, add the dried oregano, smoked paprika and 1 tbsp [2 tbsp] flour to the pan and cook for 1 min

Add the tomato stock and cook for 1-2 min or until thickened slightly

Add the haddock bites, with the juice of 1/2 [1] lemon, a grind of pepper and stir it all together – this is your fish pie mix

Transfer the fish pie mix to an oven-proof dish


Return the drained potatoes to a low heat and add the saffron stock with a splash of milk and a large knob of butter

Mash until smooth and season with a pinch of salt and pepper - this is your saffron mash

Top the fish pie mix with the saffron mash

Put the dish in the oven for 15-20 min or until the mash is golden and the fish is cooked through – this is your Spanish haddock, chorizo & saffron fish pie


Whilst the pie is in the oven, re-boil a kettle

Chop the cavolo nero roughly, removing any tough stalks

Add the chopped cavolo nero and green beans to a pot of boiling water with a pinch of salt and cook for 3-4 min or until the tender

Drain and return to the pot, then squeeze the juice of the remaining lemon over the greens - these are your lemony greens


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Once done, remove the pie from the oven and leave to stand for 5 min

Chop the parsley finely, including the stalks

Serve the Spanish haddock, chorizo & saffron fish pie with the lemony greens to the side

Garnish with the chopped parsley


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