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Finnan Coddie

You've heard about finnan haddie. This is Sally's adaptation using cod instead of haddock. She garnishes each serving with a fish-shaped piece of baked pastry- one of the many uses she finds for leftover pie dough scraps.
1 pound smoked cod
1/4 cup (1/2 stick) butter 3 tablespoons all-purpose flour
1 1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup diced cooked potatoes 1 tablespoon chopped fresh parsley leaves plus 4 sprigs for garnish 1 tablespoon chopped fresh dill 3 tablespoons fresh bread crumbs 1. In large skillet, place fish and cover with water; heat to boiling over medium heat. Reduce heat to low and simmer fish 10 minutes or until it flakes easily with a fork. Drain, discard skin and bones, and flake fish; set aside. 2. In same skillet, melt butter over medium-low heat; remove 1 tablespoon to small bowl and set aside. Stir flour into remaining butter and cook, stirring constantly, 2 minutes. Gradually stir in milk; cook until thickened. Add salt and pepper; cook over low heat 10 minutes, stirring occasionally. Meanwhile, heat oven to 350-F and butter a shallow baking dish. 3. Gently stir fish, potatoes, chopped parsley, and dill into milk mixture. Transfer to baking dish. Mix bread crumbs with reserved tablespoon of melted butter; sprinkle crumb mixture over top of fish mixture. Bake 20 minutes or until hot and lightly browned. Garnish with parsley sprigs.

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