Salted Cod Pie with Cream

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Somehow codfish and cream are meant to be together. Milk is known to make the fish softer, so cream must be the ultimate combination. Of course, we’re not talking light here, but who cares when the result is the smoother and the most succulent codfish dish ever? This creation combines the deliciousness of the salted cod with cream recipe with the rich texture of our latest codfish pie. After all, potatoes and cod are also a perfect match. And this is how we cherish this wonderful trio – salted cod, potatoes and cream.

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This recipe would only be a creamy purée with a soft egg pillow top if I hadn’t added some crunchiness provided by the grated carrots and broccoli. I’m glad I did it. Now the meal has it all: comfort and complete nutrition to enjoy to the fullest. From my table to yours!

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Salted Cod Pie with Cream
Serves 6
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Prep Time
20 min
Cook Time
1 hr 5 min
Total Time
1 hr 25 min
Prep Time
20 min
Cook Time
1 hr 5 min
Total Time
1 hr 25 min
Ingredients
  1. 2 large salted cod fillets, previously soaked
  2. 4 cups of vegetable stock (I use homemade vegetable stock but it’s optional)
  3. 8 large russet potatoes
  4. 8 cloves of garlic
  5. 1 Tbsp Herbes de Provence
  6. 1 bay leaf
  7. 1 broccoli spear
  8. 1 lb carrots
  9. 1 1/2 cup of whipping cream, divided
  10. 1 Tbsp extra virgin olive oil
  11. 1 Tbsp unsalted butter and more to coat the baking dish
  12. 2 eggs
  13. pinch of salt
  14. 1 Tbsp of tomato paste
  15. 1 Tbsp oregano
  16. 1 tsp paprika
  17. 1/2 tsp turmeric
Instructions
  1. Peel and cut the potatoes in half.
  2. In a large stockpot, add the vegetable stock and the potatoes and bring to a boil.
  3. Add 8 peeled cloves of garlic, 1 bay leaf, 1 Tbsp of Herbes de Provence, and cook in medium heat for 10 minutes.
  4. There’s no need to add salt, because the codfish will be enough to salt all the vegetables.
  5. In the meantime wash and cut the broccoli spear.
  6. Add the soaked codfish with skin up on top of the stockpot and the broccoli and cook for another 5 minutes.
  7. Peel and grate the carrots and set aside.
  8. Pre-heat oven to 350 F.
  9. Remove stockpot from the heat and carefully take out the codfish.
  10. Take the broccoli and set aside.
  11. Drain the potatoes and garlic from the water. Discard the bay leaf.
  12. Remove the skin and bones from the codfish and put in a large bowl of a stand mixer (or hand mixer).
  13. Add the drained potatoes and garlic and mash altogether with a mixer (use the paddle attachment).
  14. Add 3/4 cup of cream, olive oil, butter and blend well.
  15. Now add the grated carrots and mix until combined.
  16. Coat a large and deep baking dish with butter.
  17. Spread the cod/potato/carrot mix and lay the broccoli on top.
  18. Mix 2 eggs, 3/4 cup cream, pinch of salt, 1 Tbsp tomato paste,1 Tbsp oregano, 1 tsp paprika, 1/2 tsp turmeric and spread on top of the dish.
  19. Place in the center rack of the oven and bake for 40 minutes and broil for more 5 to 10 minutes until the egg mixture is well cooked and golden brown.
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