Irish Fish Pie Aka Cod Cobbler
Dive into the comforting flavors of traditional Irish cuisine with this hearty Irish Fish Pie, also known as Cod Cobbler. This recipe combines tender chunks of poached cod with a luxuriously creamy white sauce infused with leeks, carrots, and vibrant peas, all topped with a golden cheddar crust. What sets this dish apart is its buttery, scone-like topping baked to perfection, which adds a signature texture and rustic charm. Perfect for a cozy family dinner, this dish is both satisfying and simple to prepare, with a rich homemade sauce and fluffy topping made from scratch. Garnished with fresh parsley, this savory pie brings a taste of Ireland to your table. Whether you're looking for an authentic Irish recipe or a comforting seafood casserole, this dish is sure to impress!
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Recipe Information
Ingredients
- 500 grams cod fillets
- 500 ml whole milk
- 50 grams unsalted butter
- 50 grams all-purpose flour
- 1 medium leek (sliced)
- 1 medium carrot (diced)
- 100 grams frozen peas
- 2 tablespoons parsley (chopped)
- 100 grams cheddar cheese (grated)
- 200 grams self-rising flour
- 50 grams cold unsalted butter (cubed)
- 100 ml whole milk (for scones)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 200°C (400°F).
In a saucepan, add the cod fillets and pour in 500 ml of whole milk. Heat gently until the fish is cooked through, about 6-8 minutes. Remove the cod with a slotted spoon and set aside. Reserve the milk for the sauce.
In the same saucepan, melt 50 grams of unsalted butter over medium heat. Stir in 50 grams of all-purpose flour and cook for 2 minutes to create a roux.
Gradually add the reserved milk to the roux, whisking continuously, until you have a smooth, creamy white sauce. Season with 1 teaspoon of salt and 0.5 teaspoons of black pepper.
Add the sliced leek, diced carrot, and frozen peas to the sauce. Simmer for 5-7 minutes, or until the vegetables are slightly tender.
Gently flake the cooked cod into large chunks and stir it into the sauce along with 2 tablespoons of chopped parsley. Transfer the mixture into a baking dish and sprinkle with grated cheddar cheese.
In a mixing bowl, combine the self-rising flour and a pinch of salt. Add the cubed butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
Pour in 100 ml of milk and mix to form a soft dough. Roll the dough out on a floured surface to about 2 cm thickness. Cut into rounds or shapes of your choice.
Arrange the scone rounds over the fish filling, slightly overlapping, leaving some gaps for steam to escape.
Bake the pie in the preheated oven for 20-25 minutes, or until the scones are golden brown and the filling is bubbling.
Serve your Irish Fish Pie warm, garnished with extra parsley if desired.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 11.3 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 504 mg | 39% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 993 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
