Dried Cod Fish Pie

Ingredients for Dried Cod Fish Pie

• 675g boneless, skinless salt cod (bacalao), rinsed well and cut into 4 or 5 large pieces

• 60ml de aceite de oliva

• 1 medium onion, diced

• 3 dientes de ajo, picados

• 190g de arroz blanco de grano largo

• 2 ripe tomatoes, peeled and finely chopped

• 150g tomato purée

• 2 tablespoons chopped fresh flat-leaf parsley

• 2 cucharadas de menta fresca picada

• 2 tablespoons chopped fresh marjoram or oregano

• 1 packed teaspoon finely grated orange zest (from 1 orange)

• 1/2 cucharaditas de canela molida

• 1/2 cucharadita de pimienta de Jamaica molida

• Table salt and freshly ground black pepper

• 1200ml plain flour

• 120ml de vino blanco seco

• 120ml olive oil, plus more for brushing the baking dish and phyllo dough

• 1 cucharadita de sal de mesa

• 240 to 350ml lukewarm water

In a large bowl, cover the cod pieces with 2 inches of cold water and soak, chilled, at least 24 hours and up to 36 hours, changing the water 2 to 3 times per day and tasting the cod to test for saltiness after the first 24 hours.

Once the cod is sufficiently soaked, poach it in a large pot of boiling salted water for 5 minutes. Transfer the cod to a large bowl and reserve 475ml the poaching liquid. Using 2 forks, gently shred the cod into small pieces.

In a large, deep sauté pan, heat the oil over moderate heat until hot but not smoking. Add the onion and sauté until translucent, about 2 minutes. Add the garlic and sauté for 1 minute. Add the shredded cod, along with the rice and chopped tomatoes, stir to combine, and cook for 10 minutes. Add the tomato purée, parsley, mint, marjoram, orange zest, cinnamon, allspice, and the 475ml reserved poaching liquid and simmer for 5 minutes. Season with salt and pepper, remove from the heat, and set aside while you make the phyllo dough.

Place the flour in a large bowl and create a well in the centre. Add the wine, olive oil, and salt to the well and use your hands to gradually combine the ingredients. Once all the liquid has been absorbed, gradually start adding water just as needed, while using your hands to incorporate the water into the dough. Continue working the dough and adding water until the dough is fairly uniform and no longer sticky—you may have water left over. Divide the dough into two balls and flatten them into discs. Return the discs of dough to the bowl and cover with plastic wrap followed by a large kitchen towel. Let the dough rest at room temperature for about 30 minutes.

Arrange a rack in the middle of the oven and preheat to 177°C. Generously brush a 13- by 9-inch baking dish with oil.

On a lightly floured surface, roll both discs of dough into roughly 18- by 14-inch rectangles. Arrange 1 rectangle of dough in the prepared baking dish, allowing any excess dough to hang over the edge. Add the cod filling, spreading it evenly in the baking dish. Arrange the second rectangle of dough on top of the cod filling and use your fingers to roll and crimp the edges of the dough together, making sure to create a good seal. Brush the pie with oil then sprinkle it with water. Use a toothpick or fork to poke a few holes in the top of the pie to allow steam to escape during cooking. Bake the pie until the dough is golden brown, about 1 hour. Transfer the pie to a wire rack to let cool for at least 30 minutes before cutting and serving.

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Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.