Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

• 5 cups milk
• 1 Tbsp. kosher salt
• 2 1/2 lbs. Alaska Cod fillets, cut in 3 inch pieces
• 10 Tbsp. unsalted butter
• 1 can (2 oz.) anchovy fillets, drained
• 2 large leeks (white and light green part only), cleaned and sliced
• 1 lb. button mushrooms, cleaned and sliced in wedges
• 1//2 cup plus 2 Tbsp. all purpose flour
• 3/4 tsp. celery seed
• 3/4 tsp. freshly grated nutmeg
• 1/2 tsp. freshly ground black pepper
• 2 medium-sized celery roots (celeriac), peeled and diced
• 1 piece frozen prepared puff pastry (8.5 oz.) or
• 8 oz. homemade flaky pastry
• Egg wash of 1 egg yolk and 1 Tbsp. water

Directions

1. Bring the milk and salt to a simmer in a large

2. heavy-bottomed pot. Add the Alaska Cod and cook on medium-low heat, below the simmer, until the fish flakes easily, about 7 minutes. While the fish is poaching, scrape the bottom if the pot from time to time with a rubber spatula to be sure it does not scorch. Drain the fish in a colander, saving the milk.

3. Wash an dry the pot. Put it over medium heat and add the butter. When it melts, add the anchovies and mash them with the back of a spoon until they dissolve. Stir in the leeks and mushrooms and cook, stirring often, until the leeks are wilted and the mushrooms are cooked through, about 8 minutes. Stir in the flour and continue to stir for a minute or two.

4. Pour in the milk all at once and stir vigorously to dissolve the flour. Bring to a low boil, stirring constantly.

5. Add the celery seed, nutmeg, pepper, and celery root and cook, stirring very often, until the celery root is tender, about 12 minutes. Break the cod into large pieces and fold it in. Pour the filling into a large baking dish, at least 9 × 13 × 3 inches , or divide between 8 ramekins. Leave at least 1/2-ncvh of space below the rim, if you have more filling than will fit, pour the remainder into a small dish/ dishes and bake separately. Allow the filling to cool in the refrigerator. Roll the pastry on a floured board into a rectangle about 1 inch larger than the dimensions of the top of the baking dish. Lay the pastry over the filling and press the 1/2 inch overhang into the sides of the dish. Brush with egg wash. Cut several slashes into the top of the pastry. Refrigerate until ready to bake. Preheat the oven to 375 degrees. Place the pie on a baking sheet to catch any drips and bake for 20 to 25 minutes, or until the pastry is nicely browned all over. Allow the pie to rest for 10 to 15 minutes before serving.

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