And from Malta to Portugal 🙂 Any dish with cod fish takes be back home and this cod fish pie is a good example.
I don’t want to repeat myself every time I cook cod fish… so instead of explaining how typical this fish is in Portugal and how we cook it in so many different way, this time I’m going to talk about cod fish in Malta.
Here cod fish is called Merluzz, Bakkaljaw or Baccala which is the Italian version. We can find frozen cod fillets quite easily from the fish shops or supermarkets. Then there’s also the breaded cod which is most commonly used in Fish & Chips dishes. I haven’t really seen fresh cod around but maybe I just didn’t pay attention. Maybe because back home we use salted cod a lot more I don’t even remember to look for fresh one.
Cod fish Pie
- 1 pack of short crust pastry
- 2 pieces of salted cod soaked previously to remove the salt
- 700 ml milk
- 100 ml olive oil
- 2 onions cut into half moon slices
- 2 cloves garlic minced
- 4 eggs
- 1 tbsp flour
- 200 ml cream
- Salt and pepper to taste
- 1 bay leaf
- 1 tsp nutmeg
- Preheat the oven - 170C
- In a saucepan heat the milk and add the cod. Let it cook for 10 min.
- Turn around the cod pieces and cook for another 10 min.
- Once cooked, remove the cod to a plate and let it cool.
- Strain the milk and add more if necessary to make 500 ml. Allow it to cool.
- Clean the cod from the skin and bones and shred it into thick pieces.
- In a saucepan heat the olive olive oil, onion and garlic.
- Let it cook slowly to prevent burning.
- Add the cod, stir and cook for 1 min.
- Add the cream, stir and season with pepper, bay leaf and nutmeg.
- Stir and cook over low heat for 3 min.
- Remove from the heat.
- In a bowl, mix the milk with the eggs
- Add the flour and mix well.
- Season with pepper and salt only if the cod is not too salty.
- Mix the milk with the cod
- Roll out the dough on a pie pan with removable bottom.
- Place the filling over the dough.
- Bake in the oven for about 45 min.