English Codfish Pie

Name: English Codfish Pie
Ingredients: 2 pounds peeled baking potatoes, cut into 1-inch pieces (about 4 cups); 1 pound skinned cod fillets; Cooking spray; 1/2 cup 50%-less-fat sour cream; 1/4 cup 2% reduced-fat milk; 1 teaspoon chopped fresh thyme; 1 teaspoon butter or stick margarine; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 teaspoons butter or stick margarine; 3/4 cup diced carrot; 3/4 cup diced celery; 1 cup diced leek; 1 garlic clove, minced; 1/4 cup all-purpose flour; 1/2 cup clam juice; 1/2 cup dry white wine; 1/2 cup 2% reduced-fat milk; 1 1/2 teaspoons chopped fresh thyme; 3/4 teaspoon salt; 1/2 teaspoon fennel seeds; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon paprika

23 ingredients

7 steps

Ingredients

2 pounds peeled baking potatoes, cut into 1-inch pieces (about 4 cups)
1 pound skinned cod fillets
Cooking spray
1/2 cup 50%-less-fat sour cream
1/4 cup 2% reduced-fat milk
1 teaspoon chopped fresh thyme
1 teaspoon butter or stick margarine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons butter or stick margarine
3/4 cup diced carrot
3/4 cup diced celery
1 cup diced leek
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 cup clam juice
1/2 cup dry white wine
1/2 cup 2% reduced-fat milk
1 1/2 teaspoons chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon fennel seeds
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika

Directions

1

Place potatoes in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and cook 15 minutes or until tender.
2

Place a large nonstick skillet over medium- high heat. Coat fish with cooking spray, and cook 2 minutes on each side or until done; set aside, and keep warm.
3

Drain potatoes, and place in a large bowl; add sour cream and next 5 ingredients, and beat at medium speed of a mixer until smooth. Set aside, and keep warm.
4

Preheat oven to 450°.
5

Heat 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add carrot, celery, and leek; cook, stirring constantly, 7 minutes. Add garlic; cook 2 minutes. Sprinkle with flour; cook 2 minutes, stirring until well blended. Add clam juice and next 6 ingredients; bring to a boil. Reduce heat, and simmer until thickened, stirring constantly.
6

Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray; top with fish. Spread potato topping over fish and vegetable mixture; coat potato topping with cooking spray, and sprinkle with paprika.
7

Bake at 450° for 18 minutes or until potato topping is lightly browned. YIELD: 4 servings.