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Cod and Mussel Pie

(for 4)

450g (1 lb.) Fresh Cod
1 kg. (2 lbs) Mussels in the shell
1 glass white wine
1 Medium Onion-peeled and chopped
225g ( lb.) Mushrooms- sliced
30g (1 oz.) Butter
30g (1 oz.) Flour

1kg (2 lbs.) New Potatoes

First cook the mussels.
Wash them well and remove the beards.
Put them with the wine in a pot with a lid and put on the heat.
Shake or stir them about until they are all open.
Drain off the liquid through a cloth and reserve.
Take the mussels out of their shells and discard the shells.

Put the Cod in a pot and cover with the mussel liquid and add water to cover.
Simmer for 10 to 15 mts and then let cool in the liquid.
Melt the butter in a pan and fry the chopped onion gently until soft.
Add the sliced mushrooms and cook for a further 5 mts until soft.
then stir in the 1oz. of flour.
Drain the fish off its cooking liquor and pour this into the pan after the flour.
Stir well together and let it come to a gentle simmer for 5 or 6 mts. It should form a thickish sauce. If necessary add some more water if its too thick.
Season just with fresh black pepper.
Remove all the skin and bones from the fish and break it up into large chunks with your fingers. Take the sauce off the heat and then fold the cod and the mussels into it. Pour all the mixture into an ovenproof dish and let it cool and set.

Scrub the potatoes and put them into boiling water.
Simmer until they are just tender.
Slice them and lay in layers on top of the fish.
Set the oven to Gas 6, 200C,400F.and put the pie in at this heat for 20 mts.
The top should be browned and crisp.

May 20, 2010 06:56 AM | 0 Comments
  Martin Dwyer
Consultant Chef