Atlantic Cod Pot Pie

The classic pot pie recipe with a cod twist. Delicious and comforting, it’s like a hug in a bowl.

Serves 4

4 Tbsp. olive oil

4 6 oz. boneless skinless cod fillets

Kosher salt and freshly ground black pepper

¼ lb. mixed mushrooms, coarsely chopped

¼ cup dry sherry

2 cups frozen mixed vegetables

1 cup frozen pearl onions, thawed

2 cloves garlic, minced

3 Tbsp. unsalted butter

1/3 cup all-purpose flour; more for rolling

2 cups fish stock

½ cup heavy cream

1 lb. red potatoes, cut into 1/2-inch dice

2 Tbsp. chopped thyme

2 tsp. Dijon mustard

1 sheet frozen puff pastry, thawed

Heat 2 Tbsp. of the oil in a 6-qt. heavy duty pot over medium-high heat. Generously season the fish with salt and pepper. Sear the fish on both sides until golden brown, about 3 minutes per side. Transfer to a cutting board and cut into large chunks. Place in a large bowl.

Add 1 Tbsp. oil to the pot and heat over medium-high heat and add the mushrooms. Cook, stirring occasionally, until well browned, about 5 minutes. Stir in the sherry, scraping up any browned bits on the bottom of the pot, until the pot is nearly dry. Transfer the mushrooms to the bowl with the cod.

Reduce the heat to medium and add the remaining 1 Tbsp. oil. Stir in the mixed vegetables, onions, and garlic to the pot. Cook, stirring occasionally, until the edges are browned, 8 to 9 minutes. Transfer the vegetables into the bowl with the cod and mushrooms.

Melt the butter in the same pot over low heat. Add the flour and cook, whisking constantly, until smooth, about 4 minutes. Slowly whisk in the stock and cream. Bring to a boil over medium-high heat, scraping up any browned bits from the bottom of the pan. Reduce the heat to low and add the potatoes, thyme, mustard, cod, and vegetables, and a generous pinch each of salt and pepper. Partially cover the pot and simmer gently, stirring occasionally, until the potatoes are just tender, 15 to 18 minutes. Season to taste with salt and pepper.

Distribute the filling evenly among four ovenproof bowls or ramekins that hold at least 2 cups. 

Roll out the puff pastry sheet, on a lightly floured surface, until it is a square. Quarter the puff pastry and lay over the top of the ramekins. Tuck the pastry into the ramekins and using a knife, cut small slits into the tops to vent.

Place the ramekins on a foil lined baking sheet and heat the oven to 425°F. Bake until the filling is bubbling and the crust is puffed and golden-brown, about 25 minutes. Cool for 20 minutes before serving.