Boston Cod Pie

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb cod fish fillets (frozen is fine) or 1 lb pollock fillet (frozen is fine)
• 1/4 teaspoon salt
• 1 bay leaf
• 2 tablespoons minced celery
• 2 tablespoons minced onions
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups half-and-half or 2 cups milk
• 1/4 teaspoon dry mustard (coleman's preferred)
• 1/4 cup walnuts, chopped
• 1 tablespoon vermouth
• 1 tablespoon pimiento, chopped
• 2 pie crusts (store bought or your own recipe)

Recipe

• 1 place fish in a 10" covered skillet or large saucepan with one cup water, salt and bay leaf.
• 2 heat to a boil; reduce heat and simmer 6 to 8 minutes.
• 3 remove from liquid; drain and flake.
• 4 saute celery and onion in butter; blend in flour and cook over low heat about 30 seconds.
• 5 add half and half and dry mustard; cook, stirring constantly over low heat until mixture thickens.
• 6 remove from heat; stir in nuts, vermouth, pimiento and flaked fish.
• 7 pour into pastry lined 8" pie plate.
• 8 cover with top crust; trim, seal edges tightly and flute.
• 9 cut steam vents in the top crust.
• 10 bake in preheated 400f oven for 25 to 30 minutes.
• 11 let stand ten minutes before cutting.