When Winter rolls around, we naturally turn our attention–and our stomachs–to heartier fare. We’re always on the lookout for dishes that have the heft of comfort food without its hibernation-inducing aftereffects. Kyle stumbled across this recipe in an old Food & Wine and it seemed like a hybrid of Brandade (a favorite of ours), and Fisherman’s Pie. Naturally, he had to put his own stamp on it. No one complained.
One of the great things about Brandade is that it’s basically “peasant food”, a term we use with profound affection. It means humble origins, simple ingredients, and a finished dish that is greater than the sum of its parts. The same can be said of Fisherman’s Pie, so this recipe has a wonderful, multi-cultural pedigree. There’s a reason these kinds of dishes strike a chord in people: You remember your grandmother making them. What could be more satisfying—and comforting—than that?
For this version, the flavors have been ramped up by infusing thyme and bay leaf into the milk used for the mashed potatoes, while the zest and juice from a couple of lemons have been added to the seasoning for the cod. Yukon Golds were used in place of the baking potatoes called for in the original recipe, as they impart a more buttery taste and consistency to the crust without actually having to add any extra butter. A win for the tastebuds and the waistline.
This dish comes together fairly easily and goes beautifully with the Brussels Sprouts with Lemon and Thyme as a side. You can actually prepare them on the stovetop while the cod is in the oven. Easy and delicious. Plus, the lemon and thyme in the sprouts will play into those very same elements in the main course. Another win!
Pair it with a simple green salad and a bottle (or three–we won’t tell) of crisp white wine and you can tell Old Man Winter to take a flying leap. You’ll be full, tipsy and warm. He won’t stand a snowball’s chance in…well, you know the rest.
Adapted from Food & Wine.
- 2 pounds Yukon gold potatoes (about 4), peeled and cut into chunks
- 4 tablespoons butter
- 1 cup milk
- 1 bay leaf
- a few sprigs of fresh thyme
- 1¼ teaspoons salt
- ½ teaspoon fresh-ground black pepper
- 2 pounds cod fillets, cut to make 4 pieces
- 2 teaspoons olive oil
- 4 cloves garlic, minced
- zest and juice of 2 lemons
- 1 tablespoon chopped fresh parsley, for garnish
- Heat the oven to 450°F. Put the potatoes in a medium saucepan of salted water. Bring to a boil and continue boiling until tender, about 15 minutes. Meanwhile, place butter, milk, bay leaf and thyme in a small saucepan over medium heat. When mixture starts to boil, remove from heat and let steep while the potatoes cook.
- Drain the potatoes and put them back into the saucepan along with ¾ teaspoon of the salt and ¼ teaspoon of the pepper. Add the milk mixture, straining out the bay leaf and thyme. Mash the potatoes.
- Rub the cod with the oil and sprinkle with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Put the cod in a large roasting pan or gratin dish, sprinkle the fillets with the garlic, lemon zest and juice, and then spread with the mashed potatoes. Roast until the fish is nearly done, 10 to 12 minutes for ¾-inch-thick fillets.
- Heat the broiler. Broil the fish until the mashed potatoes have a golden brown crust, about 2 minutes.
- Garnish with fresh parsley.
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