Dried Cod Fish Pie Recipes

DRIED COD FISH PIE

Steps:

• Soak the cod:
• In a large bowl, cover the cod pieces with 2 inches of cold water and soak, chilled, at least 24 hours and up to 36 hours, changing the water 2 to 3 times per day and tasting the cod to test for saltiness after the first 24 hours.
• Make the filling:
• Once the cod is sufficiently soaked, poach it in a large pot of boiling salted water for 5 minutes. Transfer the cod to a large bowl and reserve 2 cups of the poaching liquid. Using 2 forks, gently shred the cod into small pieces.
• In a large, deep sauté pan, heat the oil over moderate heat until hot but not smoking. Add the onion and sauté until translucent, about 2 minutes. Add the garlic and sauté for 1 minute. Add the shredded cod, along with the rice and chopped tomatoes, stir to combine, and cook for 10 minutes. Add the tomato purée, parsley, mint, marjoram, orange zest, cinnamon, allspice, and the 2 cups reserved poaching liquid and simmer for 5 minutes. Season with salt and pepper, remove from the heat, and set aside while you make the phyllo dough.
• Make the phyllo dough:
• Place the flour in a large bowl and create a well in the center. Add the wine, olive oil, and salt to the well and use your hands to gradually combine the ingredients. Once all the liquid has been absorbed, gradually start adding water just as needed, while using your hands to incorporate the water into the dough. Continue working the dough and adding water until the dough is fairly uniform and no longer sticky-you may have water left over. Divide the dough into two balls and flatten them into discs. Return the discs of dough to the bowl and cover with plastic wrap followed by a large kitchen towel. Let the dough rest at room temperature for about 30 minutes.
• Assemble and bake the pie:
• Arrange a rack in the middle of the oven and preheat to 350°F. Generously brush a 13- by 9-inch baking dish with oil.
• On a lightly floured surface, roll both discs of dough into roughly 18- by 14-inch rectangles. Arrange 1 rectangle of dough in the prepared baking dish, allowing any excess dough to hang over the edge. Add the cod filling, spreading it evenly in the baking dish. Arrange the second rectangle of dough on top of the cod filling and use your fingers to roll and crimp the edges of the dough together, making sure to create a good seal. Brush the pie with oil then sprinkle it with water. Use a toothpick or fork to poke a few holes in the top of the pie to allow steam to escape during cooking. Bake the pie until the dough is golden brown, about 1 hour. Transfer the pie to a wire rack to let cool for at least 30 minutes before cutting and serving.

DRIED COD FISH STEW

Steps:

• Saute parsley, onion, garlic and spices in hot oil for several minutes. Add the diced potatoes and cook on medium heat until they are almost tender.
• Add the cooked fish to the mixture, and cook for 5 - 10 minutes, until the mixture is hot.
• Pour beaten eggs over the fish mixture and let cook, then lightly stir.
• Served with potato slices.
• POTATO SLICES; Slice 8 red potatoes into 1/2 inch slices with the peel on. Add the potatoes, 3 whole garlic cloves, 1 tsp chilli pepper flakes, salt and cold water to a pot. Bring to a boil and cook until tender.
• PREPARING DRY COD FISH; Cook for medium heat 20 minutes, then drain. Remove any skin or bones, then shred.

COD POTPIES WITH DILL BISCUIT CRUSTS

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Make sauce for filling:
• Wash leek in a bowl of water, then lift out and drain well. Cook leek, carrot, and celery in butter in a 2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until tender, about 7 minutes. Add flour and cook, stirring, 1 minute. Stir in milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring sauce to a boil, stirring, then reduce heat and simmer, stirring occasionally, 4 minutes. (Sauce will be thick.) Remove pan from heat.
• Make crust:
• Whisk together flour, baking powder, and salt in a bowl. Blend in butter cubes with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in milk and dill with a fork until mixture just comes together.
• Gather dough into a ball, then turn out onto a lightly floured surface and knead 2 or 3 times. Roll out with a floured rolling pin into an 8-inch square (1/2 inch thick), then cut out 4 biscuits using cutter.
• Make filling and bake pies:
• Sprinkle cod with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring sauce to a simmer and stir in fish, then divide among ramekins. Top each ramekin with a biscuit, then brush biscuits with melted butter. Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12 to 15 minutes.
• *Available at Bridge Kitchenware (800-274-3435).

IRISH COD PIE TOPPED WITH MASHED POTATOES

Steps:

• Place cod fillets in the bottom of a 8x8x2 buttered oven dish.Place dish on a cookie sheet pan because there will be sauce that escapes and runs down the outside of the casserole dish.
• Make a cheese sauce by mixing 2 oz each of butter and flour, 1/2 liter of milk and 3 1/2 oz grated cheese cook till slightly thickened: pour over fish.
• Top with mashed potatoes sprinkle grated cheese over them and dot with butter.
• Bake in a hot oven (450 F) for 25-30 minutes, until the potatoes are golden brown.
• Optional -- I just made this again and put in 2 sliced scallions into the cheese sauce after it was cooked{step #2}.Garnish with scallions.
• Optional -- 1/2- 1 cup peeled and deviened Shrimp added unto the fish gives some added flavor as well!

MARIA'S PORTUGUESE BACALAU

Steps:

• Soak the dried salted cod in cold water for 24 hours, changing the water several times.
• Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
• In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
• Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
• While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
• Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
• Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.

CHEF JOHN'S FISHERMAN'S PIE

Steps:

• Bring a large saucepan of salted water and to a boil; add russet potatoes to boiling water and cook until very tender, about 20 minutes. Drain well. Mash in 3 tablespoons butter until thoroughly combined. Season with nutmeg, salt, black pepper, and cayenne pepper to taste. Mash 1/2 cup milk into potato mixture until smooth.
• Drizzle olive oil in a large Dutch oven over medium-high heat, add spinach, and season with a big pinch of salt. Cook, stirring occasionally, until spinach has wilted, about 1 minute. Transfer to a bowl lined with paper towels to wick away excess moisture.
• Heat 3 tablespoons butter and flour in a saucepan over medium heat; whisk mixture to a smooth paste. Cook, stirring constantly, until mixture has a nutty smell and is slightly browned, about 2 minutes. Add chopped garlic; whisk until fragrant, 10 to 20 seconds.
• Whisk 1 cup cold milk into flour mixture; cook until thickened. Whisk in remaining 1 cup milk and lemon zest. Bring white sauce to a gentle simmer, whisking constantly; season with salt. Turn heat to very low and keep sauce warm.
• Preheat oven to 375 degrees F (190 degrees C). Grease an 8x12-inch casserole dish with 1 tablespoon butter.
• Season buttered pan with salt, black pepper, and cayenne pepper. Lay boneless cod fillets into the pan in a single layer. Season tops of fillets with more salt, black pepper, and cayenne pepper. Spread spinach evenly over fish and drizzle with lemon juice. Spoon white sauce over spinach; give casserole dish several taps and shakes to eliminate bubbles.
• Drop mashed potatoes by heaping spoonfuls over the casserole and spread smoothly to cover. Place dish onto a rimmed baking sheet to catch spills.
• Bake in the preheated oven until bubbling, about 40 minutes. Turn on oven's broiler and broil until potato crust has a golden brown top, about 2 minutes. Fish should flake easily. Let stand 10 minutes before serving. Garnish with a sprinkle of chives.

CHEESY COD PIE

Steps:

• Preheat the oven to 230C/fan 210C/gas 8. Heat the oil in a frying pan and gently fry the cod until it starts to flake, approximately 5 mins each side depending on thickness of the fish.
• Boil the potatoes until soft (about 10-15 mins) and mash. Season to taste. Simmer the carrots in a small amount of water for 5 minutes.
• Make the cheese sauce: melt the butter in a pan. Add the flour and stir over a low heat for 1 minute. Add the milk a little bit at a time, stirring continuously. Continue to cook the sauce, stirring all the while, until it starts to thicken. Add 4 oz of the cheese and cook for a further minute until the cheese has melted. Add pepper to taste.
• Butter a pie dish. Break the fish into large flakes and place evenly in the bottom of the dish. Add the carrots, and the parsley if using. Pour the cheese sauce over the fish and carrots. Top with the mashed potato, using a fork to spread evenly and make a pattern on top. Sprinkle the remaining cheese over the top.
• Bake in the oven for 25-30 minutes, until the top is light brown. Serve with vegetables or a hearty salad.