Yankee Chef - Creamed cod
6 slices pumpernickel or rye bread
1 1/2 pound cod fillets, cut into 2-inch pieces
3 cups milk, divided
1 bay leaf
Pinch ground nutmeg
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup flour
6 ounces mild white cheddar cheese, shredded or diced
2 pounds potatoes, cooked, cooled and cut into 1-inch cubes
6 ounces smoked ham, diced
1 cup frozen peas and/or carrots
Butter-flavored cooking spray
Preheat oven to 400-degrees F. Put bread on a baking sheet and bake 10-15 minutes, or until dried; remove to cool. Meanwhile, place cod in a medium saucepan with 1 1/2 cups milk and bay leaf so that fish is covered. Bring to a simmer over medium heat. When bubbling, reduce heat to low and simmer 4-5 minutes, or until fish flakes. Remove from heat and remove fish with a slotted spoon onto a plate; set aside.
Remove bay leaf from pan of milk and add remainder of milk along with nutmeg, salt and pepper, whisking well. Return to heat and bring to a boil over medium heat. Meanwhile, whisk 3/4 cups of the hot milk with the flour; ading back into the saucepan.
When starting to boil, add cheese, whisking well. Remove from heat and continue whisking until cheese has completely melted; set aside.
Add cooked potatoes to an 11 x 7-inch baking pan. Add the ham over the top along with vegetables. Top with cooked cod and pour milk/ cheese mixture over the top evenly. Crush dried bread in a bowl, spraying with cooking spray to wet well. Evenly top 'casserole' with bread crumbs and bake 30-35 minutes, or until the bread cubes are well browned and the dish is bubbling.
TALK TO US
If you'd like to leave a comment (or a tip or a question) about this story with the editors, please email us. We also welcome letters to the editor for publication; you can do that by filling out our letters form and submitting it to the newsroom.