Cheesy Cod Pie Food

CAPE COD POT PIE

Steps:

• Preheat the oven to 425 degrees F. Roll out the puff pastry into an 11-inch square. Cut out four 5-inch rounds using a 5-inch bowl or ramekin as a guide. Place the pastry rounds on an unlined baking sheet and bake until puffed and golden brown, 15 to 20 minutes; set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the leek and cook, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, 1 minute. Whisk in the milk, 3/4 cup water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer until thickened, about 3 minutes. Whisk in the garlic-herb cheese, 2 teaspoons mustard, the lemon zest and 1 teaspoon lemon juice.
• Season the cod with salt and stir into the skillet. Simmer gently until cooked through, 6 to 8 minutes. Stir in half the herbs.
• Whisk the remaining 1 teaspoon lemon juice, 1/2 teaspoon mustard and 1 tablespoon olive oil in a large bowl. Add the lettuce and remaining herbs; toss. Season with salt and pepper.
• Divide the cod mixture among shallow bowls; top each with a round of puff pastry. Serve with the salad.

FAMILY MEALS: EASY FISH PIE RECIPE

Steps:

• Heat the oven to 200C/fan 180C/gas mark 6.
• Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
• When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
• Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
• Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
• Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.
• Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
• Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.

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!

CREAMY SMOKED COD PIE WITH CHEESY POTATO TOPPING

Steps:

• Place cod in a single layer in a non stick pan, add the spring onions and milk and poach for about 10 minutes depending on the thickness of the fish.
• Drain cod and reserve liquid and spring onions. Flake fish, remove any bones and place into a greased casserole dish with the spring onions and top with the boiled egg.
• Melt butter in pan used for poaching fish (who needs more dirty dishes!?), stir in flour and cook over a low heat until mixture bubbles for a minute or so (don't brown), gradually add reserved poaching liquid stirring constantly until it boils and thickens, season with salt and pepper.
• Pour over fish and eggs, cover with mashed potato and top with grated cheese.
• Bake at 220 degrees Celsius for 20 minutes until browned on top.

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.

FISH PIE MAC 'N' CHEESE

Steps:

• Pour the milk into a large pan and add the flour and butter. Set over a medium heat and whisk continuously until you have a smooth, thick white sauce. Remove from the heat, add the mustard, most of the cheese (save a handful for the top), peas and parsley.
• Meanwhile, boil the pasta in a large pan of water following pack instructions until just cooked. Drain.
• Heat the oven to 200C/180C fan/gas 6. Tip the pasta into the sauce and add half the fish, stir everything together then tip into a large baking dish. Top with the rest of the fish, pushing it into the pasta a little, then scatter with the remaining cheese. Bake for 30 mins until golden, then serve with salad, if you like. Can be chilled and eaten within three days or frozen for up to a month. Defrost in the fridge, then reheat in a microwave or oven until piping hot.

CHEESY SEAFOOD BAKE

Steps:

• Boil the potato slices for 10 mins then drain, tip into a bowl and gently mix in the milk and half the cheese. Don't worry if the potatoes break up a little.
• Meanwhile, heat the oil in a large frying pan and cook the onion until softened. Stir in the pepper and cook for 5 mins more. Spoon in the balsamic vinegar and bouillon powder, then stir in the tomatoes, basil and garlic. Lay the cod fillets on top, then cover and cook for 6-8 mins until the cod flakes when tested. Heat the grill to high.
• Take off the heat, stir in the prawns and tip into a shallow baking dish, breaking up the cod into large chunks. Cover with the potatoes and sprinkle with the remaining cheese. Grill until golden. While it's grilling, steam or boil the broccoli to serve with the bake.

CREAMY FISH & LEEK PIE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Prick each potato a few times with a knife (to prevent them from bursting) and bake on a baking tray for 1 hr-1 hr 30 mins or until soft when pressed. Cut the potatoes in half and scoop out the flesh into a bowl and mash it with a fork or ricer. Save the skins for another day. While the potato is still hot, mix in the cream and milk to make a smooth mash, season and set aside.
• While the potatoes are baking, make the fish pie mix. Put a large frying pan on a medium heat. Melt the butter and cook the leeks slowly for 10 mins until they are sweet and tender, then season and add the nutmeg. Stir in the mustard, then pour in the wine and reduce until there is almost no wine left. Pour in the cream and simmer for about 10 mins until reduced by half. Remove from the heat, and add the chives along with the lemon juice and zest. Taste for seasoning.
• Stir the haddock, salmon and prawns into the creamed leeks and transfer to a medium baking dish, then top with the mashed potato, smooth over to cover the fish, and scatter over the cheeses. Bake for 25-30 mins until the cheese has turned golden brown.