This recipe is taken from the 1985 Milk Calendar. This is the Chowder Casserole recipe.
- Prep: 30 min
- Cooking: 55 min - 1 h
- 8 oz (250 g) smoked cod or haddock (finnan haddie)
- 3 tbsp (45 mL) butter
- 2 onions coarsely chopped
- 2 carrots coarsely chopped
- 2 ribs celery coarsely chopped
- 3 tbsp (45 mL) all-purpose flour
- 3 cups (750 mL) hot Milk
- 1/2 tsp (2 mL) dried thyme or 1 tsp (5 mL) fresh thyme
- 1 bay leaf
- Salt and pepper to taste or A dash of Tabasco sauce
- 1 cup (250 mL) frozen peas
- 1 lb (450 g) white fleshed fish fillets (haddock, cod, turbot etc.) cut in 1-in (2.5 cm) pieces
- 6 medium potatoes peeled and quartered
- 2 tbsp (30 mL) butter
- 1 egg
- 2 tbsp (30 mL) Milk
Place smoked cod in a bowl and cover with water; soak for 30 min. Drain well. Remove skin and bones; cut flesh into 1-in (2 1/2 cm) pieces. Reserve.
Melt butter in a large saucepan. Add onions, carrots, celery; cook 5 min. Sprinkle with flour; cook gently without browning 5 min. Stir in hot milk; bring to a boil. Add seasonings. Reduce heat; cook, stirring occasionally, 15 min. Add peas, smoked fish and fresh fish. Cook 8 min. Remove bay leaf.
Boil potatoes in water until tender. Drain well and mash with butter. Season to taste. Beat egg with milk; reserve 2 tbsp (30 mL) mixture and add remaining egg to potatoes.
Place fish mixture in a buttered 8-cup (2 L) casserole. Pipe or spoon potatoes over the top. Brush with reserved egg mixture. Bake at 375 °F (190 °C) for 30 min until bubbly and brown. Rest 10 min before serving.
Note: An equal amount of fresh fish can be used in place of the smoked fish.
Top 5 Nutrients
|Calcium:||22 % / 246 mg|
|Vitamin B12:||108 %|
|Vitamin C:||85 %|
|Vitamin D:||58 %|