Ingredients
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
- 150 g broccoli florets
- 200ml double cream
- 150ml water
- 1 bay leaf
- 200 g fresh cod cut into large chunks
- 2 tsp cornflour
- 1 tbsp cold water
- 80 g white cheddar cheese grated
- 1tsp mustard
- ¼ tsp nutmeg
- Salt & freshly ground pepper
Crunchy topping
Combine:
- 50 g butter
- 300 g breadcrumbs
- 200 g grated cheddar
Method
- Boil a saucepan of salted water and steam broccoli for 8 minutes, and set aside.
- Add 200 ml double cream, 150 ml water, and bay leaf to a wide-bottomed pan and bring
- to a simmer.
- Carefully add the cod to the pan and poach for 8 minutes until the fish flakes away easily when prodded with a fork.
- Remove cod from pan and set aside.
- Mix the cornflour with 1 tbsp cold water and add the liquid that poached the cod into the pan for 2-3 minutes until a sauce consistency develops.
- Add in the white cheddar, mustard and nutmeg and season with salt and pepper.
- Taste and season if required. Add more cream if required.
- Remove the bay leaf.
- Lay the par-cooked broccoli into an oven-proof dish and arrange the cod around it.
- Pour the sauce over the fish and broccoli.
- Combine breadcrumbs and cheese together in a bowl.
- Melt the butter in a saucepan and add to the breadcrumbs and cheese mixture.
- Sprinkle breadcrumb, cheese and butter mixture over the top of the fish and broccoli.
- Place under a hot grill for 3 minutes until golden.
- Serve with mash or boiled potatoes and green peas.
Top tip: Make this fish pie with a mash and cheese top and grill until golden as an alternative to the crunchy top.