Boston Cod Pie
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4-6
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
- Place fish in a 10" covered skillet or large saucepan with one cup water, salt and bay leaf.
- Heat to a boil; reduce heat and simmer 6 to 8 minutes.
- Remove from liquid; drain and flake.
- Saute celery and onion in butter; blend in flour and cook over low heat about 30 seconds.
- Add half and half and dry mustard; cook, stirring constantly over low heat until mixture thickens.
- Remove from heat; stir in nuts, vermouth, pimiento and flaked fish.
- Pour into pastry lined 8" pie plate.
- Cover with top crust; trim, seal edges tightly and flute.
- Cut steam vents in the top crust.
- Bake in preheated 400F oven for 25 to 30 minutes.
- Let stand ten minutes before cutting.
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RECIPE SUBMITTED BY
Molly53
United States