A gooey, creamy, cod and sweetcorn filling nestles beneath a flaky puff pastry lid.
Year-round comfort food the whole family will enjoy.
Not every idea is a good idea
Sometimes I have too many ideas at once, and what happens is a hotchpotch patchwork jumble of a recipe that is either delicious, or more likely, just weird. (The weird ones never make it onto the internet.)
But this one was delicious! It started out (in my mind) as a fairly generic fish pie, with a puff pastry lid. But as I thought about the filling, I had a sudden urge to make chowder – the traditional creamy sweetcorn and/or fish soup from New England. In the end, this dish turned into a sort of chowder-pie, with a gooey, creamy, soupy cod and sweetcorn filling under a puff pastry top.
A cheese-less cheese sauce!
I was intending to make the chowder-sauce cheesy, but the block of cheddar that I could have sworn was in the fridge seems to have vanished. To be honest, I didn’t miss the cheese at all in the finished product – the leeks and parsley provided plenty of flavour and the sauce was gooey and creamy in any case. Just goes to show.
Kipper was very keen on this combination of ingredients. She LOVES sweetcorn, is quite keen on fish, and generally is a fan of pastry, so it was no great surprise. Basically, she cleared her plate. (Which probably just means I’m getting better at serving appropriate sized portions.)
Watch out for leaks…
When I put this pie in the oven, I put the pie dish directly onto the oven shelf, and not onto a baking tray. Oops. The soupy chowder filling bubbled up and escaped from the sides of the dish, dripping onto the floor of the oven and making a horrible mess. DH, who can never resist a pun, insisted that I should have known that this would happen because the pie was, “full of leaks!” Geddit? Leeks?!
This pie serves 3-4 people.
- 25g butter
- 2 medium leeks
- 15g plain flour
- 450ml milk
- 0.5 tsp ground black pepper
- 200g tin sweetcorn, drained
- 2-3 tbsp chopped parsley
- 450g cod fillet, cut into 2-3cm cubes
- Ready-rolled puff pastry
- Milk, to glaze
- Preheat the oven to 220C.
- Trim and clean the leeks, and slice into 1cm thick pieces. Melt the butter in a large sauté pan and cook the leeks over a medium heat, stirring, for a few minutes until soft.
- Add the flour to the pan and stir well to coat the leeks. Reduce the heat and gradually add the milk to the pan, stirring well after each addition. Once all the milk is added, heat gently, stirring, until the sauce bubbles up and thickens.
- Stir in the black pepper, sweetcorn and chopped parsley. Mix well.
- Finally, add the cod cubes and mix gently to coat with the sauce. Cook for 5 minutes, stirring carefully to avoid breaking up the fish. Remove from the heat.
- Place your pie dish onto the pastry and cut around to create a pastry lid for the pie.
- Transfer the fish mixture to the pie dish and top with the puff pastry, sealing the edge with a little milk. Brush the pastry with milk to glaze, and bake at 200C for 25 minutes, until the pastry is risen and golden brown.
- Allow to cool slightly before serving.