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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This flaky, tender Boston cod pie will be especially apropos for those first brisk days of autumn. It is adapted from New England settlers' daily faare when cod was a staple and important for the New World's thriving economy. From an old newspaper clipping. Ingredients:
1 lb cod fish fillets (frozen is fine) or 1 lb pollock fillet (frozen is fine) |
1/4 teaspoon salt |
1 bay leaf |
2 tablespoons minced celery |
2 tablespoons minced onions |
4 tablespoons butter |
4 tablespoons flour |
2 cups half-and-half or 2 cups milk |
1/4 teaspoon dry mustard (coleman's preferred) |
1/4 cup walnuts, chopped |
1 tablespoon vermouth |
1 tablespoon pimiento, chopped |
2 pie crusts (store bought or your own recipe) |
Directions:
1. Place fish in a 10 covered skillet or large saucepan with one cup water, salt and bay leaf.
2. Heat to a boil; reduce heat and simmer 6 to 8 minutes.
3. Remove from liquid; drain and flake.
4. Saute celery and onion in butter; blend in flour and cook over low heat about 30 seconds.
5. Add half and half and dry mustard; cook, stirring constantly over low heat until mixture thickens.
6. Remove from heat; stir in nuts, vermouth, pimiento and flaked fish.
7. Pour into pastry lined 8 pie plate.
8. Cover with top crust; trim, seal edges tightly and flute.
9. Cut steam vents in the top crust.
10. Bake in preheated 400F oven for 25 to 30 minutes.
11. Let stand ten minutes before cutting.
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