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Cod Fish and Shellfish Pie Recipe

Serves/Makes: 4

Ingredients:

• 1/2 pound (227 g) fresh cod, cubed
• 4 cups (1 L) fish stock
• 1/2 pound (227 g) fresh scallops
• 1/2 pound (227 g) fresh crab meat
• 2 potatoes, cubed
• 2 carrots, halved lengthwise and then minced
• 2 leek whites, minced
• 3 tablespoons (45 mL) butter
• 3 tablespoons (45 mL) all-purpose flour
• 3 garlic cloves, finely minced
• 2 tablespoons (30 mL) freshly chopped parsley
• 1 cup (250 mL) small peas
• 1/2 pound (227 g) flaky pastry dough
• 1 egg yolk, beaten
• Salt and freshly ground pepper

How to cook:

• Pour fish stock into a casserole bring to a boil before adding potato cubes simmer for 5 minutes.
• Mix in minced carrots and leek whites simmer for 5 minutes more.
• Remove vegetables from casserole reserve.
• Poach together scallops and cod for 2 minutes, into simmering fish stock.
• Reserve scallops, cod and broth separately.
• Preheat oven to 400°F (200°C).
• Into a clean casserole, melt butter stir in flour and cook for 1 minute, over low heat, stirring with a wooden spoon.
• Whip in reserved fish stock bring to a boil, stirring, until sauce is smooth.
• Mix in minced garlic and chopped parsley season generously with salt and freshly ground pepper.
• Mix in reserved vegetables, scallops and cod then mix in crab-meat and peas.
• Mix well pour into an oven-safe dish.
• Roll dough top mixture with dough.
• Cut 2 slits into dough, so that vapor can escape brush dough with beaten egg yolk.
• Bake into preheated oven for approximately 35 minutes, until golden brown.

Notes:

Flaky pastry, which is dry and light, is the basic ingredient to pies (it is possible to buy frozen flaky pastry dough).
One serving = 503 calories, 45 g carbohydrate, 38 g Proteins, 19 g lipids, 6,0 g fibers, 168 mg cholesterol

This recipe for Cod Fish and Shellfish Pie serves/makes: 4

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Main Ingredient: Cod
Preparation Method: Baked

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