Dried Cod Fish Pie
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
56
Spice
45
Sweetness
44
Sourness
41
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Olive Oil1 medium
Onion (diced)3 cloves
Garlic (minced)1 cup
White Rice (long-grain)1 cup
Tomato Puree2 tbsps
Mint (chopped fresh)2 tbsps
Marjoram (chopped fresh)1 tsp
Ground Cinnamon1 tsp
Ground Allspice1 tsp
Table Salt5 cups
All-Purpose Flour1 cup
White Wine (dry)1.5 cups
Water (lukewarm)Directions:
1
Soak the cod: In a large bowl, cover the cod pieces with 2 inches of cold water and soak, chilled, at least 24 hours and up to 36 hours, changing the water 2 to 3 times per day and tasting the cod to test for saltiness after the first 24 hours
2
In a large bowl, cover the cod pieces with 2 inches of cold water and soak, chilled, at least 24 hours and up to 36 hours, changing the water 2 to 3 times per day and tasting the cod to test for saltiness after the first 24 hours
3
Make the filling: Once the cod is sufficiently soaked, poach it in a large pot of boiling salted water for 5 minutes
4
Transfer the cod to a large bowl and reserve 2 cups of the poaching liquid
5
Using 2 forks, gently shred the cod into small pieces
6
In a large, deep sauté pan, heat the oil over moderate heat until hot but not smoking
7
Add the onion and sauté until translucent, about 2 minutes
8
Add the garlic and sauté for 1 minute
9
Add the shredded cod, along with the rice and chopped tomatoes, stir to combine, and cook for 10 minutes
10
Add the tomato purée, parsley, mint, marjoram, orange zest, cinnamon, allspice, and the 2 cups reserved poaching liquid and simmer for 5 minutes
11
Season with salt and pepper, remove from the heat, and set aside while you make the phyllo dough
12
Once the cod is sufficiently soaked, poach it in a large pot of boiling salted water for 5 minutes
13
Transfer the cod to a large bowl and reserve 2 cups of the poaching liquid
14
Using 2 forks, gently shred the cod into small pieces
15
In a large, deep sauté pan, heat the oil over moderate heat until hot but not smoking
16
Add the onion and sauté until translucent, about 2 minutes
17
Add the garlic and sauté for 1 minute
18
Add the shredded cod, along with the rice and chopped tomatoes, stir to combine, and cook for 10 minutes
19
Add the tomato purée, parsley, mint, marjoram, orange zest, cinnamon, allspice, and the 2 cups reserved poaching liquid and simmer for 5 minutes
20
Season with salt and pepper, remove from the heat, and set aside while you make the phyllo dough
21
Make the phyllo dough: Place the flour in a large bowl and create a well in the center
22
Add the wine, olive oil, and salt to the well and use your hands to gradually combine the ingredients
23
Once all the liquid has been absorbed, gradually start adding water just as needed, while using your hands to incorporate the water into the dough
24
Continue working the dough and adding water until the dough is fairly uniform and no longer sticky—you may have water left over
25
Divide the dough into two balls and flatten them into discs
26
Return the discs of dough to the bowl and cover with plastic wrap followed by a large kitchen towel
27
Let the dough rest at room temperature for about 30 minutes
28
Place the flour in a large bowl and create a well in the center
29
Add the wine, olive oil, and salt to the well and use your hands to gradually combine the ingredients
30
Once all the liquid has been absorbed, gradually start adding water just as needed, while using your hands to incorporate the water into the dough
31
Continue working the dough and adding water until the dough is fairly uniform and no longer sticky—you may have water left over
32
Divide the dough into two balls and flatten them into discs
33
Return the discs of dough to the bowl and cover with plastic wrap followed by a large kitchen towel
34
Let the dough rest at room temperature for about 30 minutes
35
Assemble and bake the pie: Arrange a rack in the middle of the oven and preheat to 350°F
36
Generously brush a 13- by 9-inch baking dish with oil
37
On a lightly floured surface, roll both discs of dough into roughly 18- by 14-inch rectangles
38
Arrange 1 rectangle of dough in the prepared baking dish, allowing any excess dough to hang over the edge
39
Add the cod filling, spreading it evenly in the baking dish
40
Arrange the second rectangle of dough on top of the cod filling and use your fingers to roll and crimp the edges of the dough together, making sure to create a good seal
41
Brush the pie with oil then sprinkle it with water
42
Use a toothpick or fork to poke a few holes in the top of the pie to allow steam to escape during cooking
43
Bake the pie until the dough is golden brown, about 1 hour
44
Transfer the pie to a wire rack to let cool for at least 30 minutes before cutting and serving
45
Arrange a rack in the middle of the oven and preheat to 350°F
46
Generously brush a 13- by 9-inch baking dish with oil
47
On a lightly floured surface, roll both discs of dough into roughly 18- by 14-inch rectangles
48
Arrange 1 rectangle of dough in the prepared baking dish, allowing any excess dough to hang over the edge
49
Add the cod filling, spreading it evenly in the baking dish
50
Arrange the second rectangle of dough on top of the cod filling and use your fingers to roll and crimp the edges of the dough together, making sure to create a good seal
51
Brush the pie with oil then sprinkle it with water
52
Use a toothpick or fork to poke a few holes in the top of the pie to allow steam to escape during cooking
53
Bake the pie until the dough is golden brown, about 1 hour
54
Transfer the pie to a wire rack to let cool for at least 30 minutes before cutting and serving