On any occasion, whether at a party or at a family lunch, this cod and shrimp pie is ideal, has great presentation, is easy to prepare and everyone will want to taste!! Bon appetit!!!
INGREDIENTS FOR COD AND SHRIMP PIE
Here you'll find all the ingredients needed to make this recipe:
● Cod
● Puff pastry
● Onion
● Olive oil
● Lemon juice
● Shrimp
● Pepper
● Egg
● Coriander
● Garlic
● Béchamel sauce
● Salt
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE COD AND SHRIMP PIE
Cook the shrimps in a saucepan with water seasoned with salt and an unpeeled small onion. When the shrimps are cooked, drain them with a skimmer and let cool slightly. Peel the shrimps, cut into pieces and season with lemon juice and pepper; set aside.
Meanwhile, cook the cod in a saucepan with water. 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.
Heat a frying pan with olive oil, chopped onion, chopped garlic and sauté over low heat until the onion start to turn golden brown. Add the flaked cod and the shrimps and cook for 5 minutes.
Grease a pie pan with some butter, line with the pastry and prick the bottom with a fork.
In a bowl, combine the béchamel, the egg, the pepper and the chopped coriander. Pour the cod and shrimp mixture over the pie and drizzle with the béchamel mixture. Bake until slightly golden, about 30 minutes. Remove the pie from the oven and serve.
YOU MAY ALSO LIKE
● Tuna pie with potato and sausage
● Meat and bacon pie
● Cod and bacon pie
● Bacon and leek pie
● Tuna and pineapple pie
● Ham sausage pie
● Spinach pie
● Chicken pie
● Cod pie
● Meat and potato pie
Cod and shrimp pie
On any occasion, whether at a party or at a family lunch, this cod and shrimp pie is ideal, has great presentation, is easy to prepare and everyone will want to taste!! Bon appetit!!!
- 350 grams (12 1/3 ounces) desalted cod
- 200 grams (7 ounces) puff pastry
- 1 medium onion
- 1 small onion to cook the shrimp
- 50 ml (1/4 cup) olive oil
- Juice of half lemon
- 300 grams (10 1/2 ounces) shrimp
- Pepper (to taste)
- 1 egg
- Coriander (to taste)
- 3 cloves of garlic
- Salt (to taste)
- 200 ml (about 1 cup) milk
- 2 tablespoons corn starch flour
- 1/2 tablespoon butter
- Pepper (to taste)
- Nutmeg (to taste)
- Salt (to taste)
- 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. - 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.
- Put the shrimps in a saucepan with water seasoned with salt and an unpeeled small onion. Boil over high heat. When the water starts boiling, reduce to low heat and cook for 5 minutes. When the shrimps are cooked, drain them with a skimmer and let cool slightly. Peel the shrimps, cut into pieces and season with lemon juice and pepper; set aside.
- Meanwhile, put the cod in a saucepan with water and bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook for about 5 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.
- Heat a frying pan with olive oil, chopped onion, chopped garlic and sauté over low heat until the onion start to turn golden brown. Add the flaked cod and the shrimps and cook for 5 minutes, stirring occasionally.
- Preheat the oven to 180ºC (350ºF). Grease a pie pan (approximately 24 centimeters (9 1/2 inches)) with some butter, line with the pastry and prick the bottom with a fork.
- In a bowl, combine the béchamel, the egg, the pepper and the chopped coriander.
- Pour the cod and shrimp mixture over the pie and drizzle with the béchamel mixture. Bake until slightly golden, about 30 minutes.
- Remove the pie from the oven and serve.
Ingredients
For the béchamel sauce: