Cod pie

Recipe to cook cod pie as in Kefalonia.

Ingredients

• 500 g cod (salted)
• 1 medium onion
• 2 cloves garlic or 3 or 4 (as long as we do not overdo it)
• 2 tablespoons chopped parsley
• 1 tablespoon chopped marjoram
• Orange zest
• half a grated tomato and 1 tablespoon tomato paste
• half a glass of wine oil
• 1 glass of rice water
• a little pepper

Materials for the sheet

• 300 g flour
• some oil
• a little salt
• as much water as it takes

Execution for the sheet

Knead it and let it "rest" for 1 hour. Then cut it into balls, one larger than the other. We will open the biggest ball in a relatively thin sheet and we will put it in the pan after we have oiled it.

Stuffing

Peel the cod and remove the skins after boiling for 5 minutes. Cut the cod kernel by hand into small pieces. Finely chop the garlic, onion, parsley, tomato and add the pulp, marjoram, oil and rice and mix them with water (half a glass) and put them in the pan and cover them with the leaf that we opened from the second smaller dough ball. Sprinkle the sheet on top with a little oil and water or an egg and bake the cod in the oven at 200 degrees for 1 hour.

It goes without saying that we can replace the preparation of the sheets with ready-made puff pastry, but we will make sure to take it out of the fridge at the last moment if we want our sheet to be crispy after baking (see also recipe for meat pie).

We tried another version of cod pie, with a sheet of handmade dough, and enriched filling of leek, pumpkin. It was a poem.