Codfish and Prawn Pie

 Codfish and Prawn Pie

INGREDIENTS

1 pack of codfish loins

1 pack of prawn meat

1L of Azores milk

1.5kg of potatoes

5 cloves of garlic

3 bay leaves

1 tablespoon of butter

3 onions

100ml of white wine

1 tablespoon of concentrated tomato paste

1/2 cornbread

to taste lemon juice

to taste vinegar

to taste parsley

to taste salt

to taste pepper

to taste nutmeg

PREPARATION METHOD

Cook the codfish with milk, two crushed garlic cloves and two bay leaves. When it starts to boil, turn off the heat and leave covered for 5 or 6 minutes.

Flake the codfish and reserve the cooking milk.

For the mash, boil the potatoes in water, drain the water and use the milk and butter to combine until you get a consistency you like. Season with salt, pepper and nutmeg.

Sauté the onions together with two cloves of garlic and a bay leaf, until the onion is soft.

Add the white wine, the tomato paste, the parsley and the vinegar. Cook a little until the alcohol evaporates and set aside.

Sauté the prawn with a sliced ​​clove of garlic, season with pepper and lemon juice and set aside.

Cut the cornbread into cubes, add a dash of olive oil and mash.

To assemble the pie in layers, place the mash on the bottom, then the onion, the cod, the prawn, the remaining mash and finish with the cornbread.

Bake in the oven at 180º until the cornbread is crispy. Enjoy!