Cod and Pea Fish Pie

Servings: 4 · Prep: 20 min · Cook: 60 min · Total: 90 min

Ingredients

• 1 1/4 pounds Frozen cod fillets
• 1 1/2 cups Frozen green peas
• 2 cups Whole milk
• 1 each Yellow onion
• 2 pounds Russet potatoes
• 1/4 cup + 1 tablespoon Unsalted butter
• 3 tablespoons All-purpose flour
• 1 teaspoon Dijon mustard
• 1 1/2 teaspoons Fine salt
• 1/2 teaspoon Ground black pepper
• 8 cups Water

Equipment

Whisk; Saucepan; Baking Sheet; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Colander; Skillet; Fork; Paper towels; Spoon; Potato masher; Baking dish; Vegetable peeler; food thermometer; whisk; saucepan; baking sheet; measuring cups; measuring spoons; knife; cutting board; colander; skillet; fork; paper towels; spoon; potato masher; baking dish; vegetable peeler

Steps

1. Heat the oven and prepare the ingredients. Heat the oven to 425°F with a rack in the middle. Wash your hands and clean the work surface. Scrub the potatoes under running water, then peel and cut them into 1-inch chunks. Rinse the onion, peel it, and finely dice it. Pat the fully thawed cod thoroughly dry with paper towels, cut it into 1 1/2-inch pieces, and refrigerate until needed. Wash your hands, knife, and cutting board after handling the raw fish.
   • 2 pounds russet potatoes — peeled and cut into 1-inch chunks
   • 1 Each yellow onion — finely diced
   • 1 1/4 pounds cod fillets — thawed

   Thaw cod completely in the refrigerator at 40°F (4°C) or below, never on the counter; follow package directions for vacuum-packed fish.

   Keep raw fish and its juices away from other ingredients, and wash hands, knife, and cutting board after handling.

2. Boil the potatoes. Put the potatoes in the large saucepan with 8 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, until the potatoes are easily pierced with a fork.
   • 2 pounds russet potatoes — peeled and cut into 1-inch chunks
   • 8 cups Water
   • 1/2 teaspoon salt

   Handle boiling water and the hot saucepan carefully to avoid scalds.

3. Cook the onion and roux. Meanwhile, melt 3 tablespoons butter in the skillet over medium-low heat. Add the onion and cook for 8–10 minutes, stirring frequently, until soft but not browned. Stir in the flour and cook for 2 minutes.
   • 3 tablespoons butter
   • 1 Each yellow onion — finely diced
   • 3 tablespoons all-purpose flour
4. Make the milk sauce. Gradually whisk in 1 1/2 cups milk until smooth. Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until thick enough to coat a spoon generously. Stir in the mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Remove from the heat and stir in the frozen peas.
   • 1 1/2 cups milk
   • 1 teaspoon dijon mustard
   • 1/2 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper
   • 1 1/2 cups green peas
5. Mash the potatoes. Drain the potatoes thoroughly. Return them to the saucepan over low heat for 1–2 minutes, shaking gently to evaporate excess moisture. Remove from the heat and mash with the remaining 2 tablespoons butter. Gradually mix in the remaining 1/2 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Keep the mash thick and spreadable; avoid beating it, which can make it gluey.
   • 2 tablespoons butter
   • 1/2 cup milk
   • 1/2 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper

   Drain the hot potatoes carefully to avoid steam burns and splashes.

6. Assemble the pie. Fold the raw cod pieces into the sauce and peas, then immediately transfer the filling to the baking dish. Spread it evenly. Spoon the mashed potatoes over the filling in small mounds, then gently join them together to cover the surface and reach the edges. Roughen the topping with a fork to create ridges that will brown.
   • 1 1/4 pounds cod fillets — thawed
7. Bake and check the internal temperature. Place the dish on the rimmed baking sheet to catch drips. Bake for 30–35 minutes, until the potato ridges are golden and the filling bubbles around the edges. Check several central locations in the filling, including the largest cod pieces, with a clean food thermometer; the assembled pie must reach at least 165°F (74°C) throughout. The cod should be opaque and flake easily. Continue baking beyond the estimated time if necessary to reach the required temperature and a golden topping.

   Use a clean food thermometer to verify at least 165°F (74°C) throughout, checking several central spots including the largest cod pieces; clean it before and after checking.

8. Rest and serve. Let the pie rest for 10 minutes so the sauce settles slightly, then divide into four portions and serve.

   Refrigerate leftovers in shallow, covered containers within 2 hours of cooking (within 1 hour if above 90°F); reheat to 165°F.

https://plumtally.com/recipes/cod-and-pea-fish-pie-r0nmxh27jhs7