Cod pie

Cod pie on a plate

Want to prepare a pie with traditional ingredients? Make this delicious cod pie at a dinner for your family and serve with a good red wine. Bon appetit!!!

Cod pie on a plateCod pie slice on a plate

HOW TO PREPARE COD PIE:

Cook the cod in a saucepan with water about five minutes. When the cod is cooked, drain it with a skimmer and let cool slightly. Remove the skin and bones and flake the cod with a fork; set aside.
Place the olive oil, chopped onions, chopped garlic and the peeled tomato cut in small pieces in a saucepan and saute over low heat until the tomato start to break down, stirring occasionally. Add the cod and the chopped coriander, stir and cook for about five minutes, stirring occasionally. Turn off the heat and drain the sauce.
In a bowl, whisk the béchamel and the whipping cream.
Line a pie pan (24 centimeters (9 1/2 inches)) with the puff pastry and prick the bottom with a fork. Add the cod mixturePie filled with cod mixture and, on top, the béchamel and cream sauce. Sprinkle with grated cheesePie filled with cod mixture, béchamel and cream sauce and grated cheese bake until golden, about 45 minutes. Turn off the oven and serve.

By
Category: Cod, Pies, Recipes
Cuisine:
Difficulty:
Servings:: 4
Prep Time:20 m
Cook Time:1:10 h
Total Time:1:30 h
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Units: Metric (Units: US)

Ingredients

  • 600 grams (1 1/3 pounds) desalted cod
  • 200 grams (7 ounces) puff pastry
  • 1 medium onion
  • 1 medium ripe tomato
  • 50 ml (1/4 cup) olive oil
  • 3 cloves of garlic
  • 150 grams (5 1/3 ounces) grated cheese
  • Coriander (to taste)
  • 200 ml (1/2 pint (236 ml)) whipping cream
  • For the béchamel sauce:
  • 200 ml (about 1 cup) milk
  • 2 tablespoons corn starch flour
  • 1/2 tablespoon butter
  • Pepper (to taste)
  • Nutmeg (to taste)
  • Salt (to taste)

Directions

  1. For the béchamel sauce:
    Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.
  2. Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool. Béchamel sauce recipe.
  3. Cook the cod in a saucepan with water about five minutes. When the cod is cooked, drain it with a skimmer and let cool slightly. Remove the skin and bones and flake the cod with a fork; set aside.
  4. Place the olive oil, chopped onions, chopped garlic and the peeled tomato cut in small pieces in a saucepan and saute over low heat until the tomato start to break down, stirring occasionally. Add the cod and the chopped coriander, stir and cook for about five minutes, stirring occasionally. Turn off the heat and drain the sauce.
  5. In a bowl, whisk the béchamel and the whipping cream.
  6. Preheat the oven to 180ºC (350ºF)
  7. Line a pie pan (24 centimeters (9 1/2 inches)) with the puff pastry and prick the bottom with a fork. Add the cod mixture and, on top, the béchamel and cream sauce. Sprinkle with grated cheese bake until golden, about 45 minutes.
  8. Turn off the oven and serve.
Cod pie
Nutrition facts
Serves 4
Per Serving:
% DAILY VALUE
Calories 910
Total Fat 63 g(81%)
Saturated Fat 26 g(130%)
Cholesterol 186 mg(62%)
Sodium 568 mg(25%)
Total Carbohydrate 36 g(13%)
Protein 51 g
 

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