SMOKED COD PIE

Date: 4th APRIL 2021

On Season 3 Episode 3 Paul made his Easter go to dish; a Smoked Cod Pie.

Here’s what you’ll need to make it at home:

Ingredients

FILLING:

  • 1/2 kg smoked cod
  • 1/2 small white onion finely diced
  • 2 cloves garlic finely diced
  • Finely chopped parsley  (optional)
  • 1 Litre Milk
  • Salt and Pepper

ROUX :

  • Equal parts flour and butter

PIE TOPPING:

  • Mashed Potato
  • 1/4 cup grated parmesan cheese , optional

Method

Cut cod into bite size piece and set aside in a bowl.

Finely dice 1/2 small white onion and 2 cloves of fresh garlic and set aside.

Slowly bring the milk to the boil on the stove continuously stirring to ensure it doesn’t burn.  Once boiled turn down the heat to a simmer and gently add cod.

Cod will take approx 5 mins to cook in milk.  Add finely diced garlic and onion to fish and milk mix and gently stir though using a wooden spoon ensuring not to flake the fish apart.  When the onion is clear the mix is cooked.

Strain milk and set aside fish, onion and garlic mix.

Time to make the roux.  Using equal parts of flour and butter – melt butter in a pot and whisk in flour to make a dough like consistency.  Slowly add strained milk to the mix continuously stirring to ensure no lumps.  Continue to stir till it thickens.

Add in your fish, onion and garlic mix, season and add chopped parsley.

Pour mixture into a pie dish leaving enough room at the top to add your mashed potato.

Top with mashed potato, sprinkle of parmesan and bake in a moderate oven till golden brown or around 35mins.

 

 

Big thanks to Chef Ashley from Icon The Cookery School at Robina Town Centre for the loan of his kitchen and being our brave taste tester!  Thanks Chef Ashley.


© 2021 Step Outside with Paul Burt