For 8 servings:

For the dough (or you can use a ready-made dough):

  • 150 gr of soft butter
  • 300 gr of flour
  • 4 pinches of salt
  • A few tablespoons of cold water (4-5)

For garnish

  • 50 cl of milk
  • 30 gr of cornstarch
  • 300 gr of desalted cod, skin and bones removed
  • 1 tablespoon olive oil
  • 3 sprigs of parsley
  • 3 cloves of garlic
  • 1 medium onion
  • 1 pinch of thyme
  • 1 chive
  • 1 vegetarian pepper or a hot pepper
  • ½ lime (juice)
  • 50 gr of grated cheese
  • 3 tablespoons of breadcrumbs
  1. The day before, desalt the cod by letting it soak in water and changing the water at least 4 times.
  2. The next day, remove the cod from the water, remove the bones and the skin, then crumble it.
  3. Leave the crumbled cod in a bowl.
  4. To prepare the dough, take a container and mix the flour with salt and butter in it.
  5. Mix the ingredients until you obtain a compact and homogeneous paste which picks up the small traces left here and there. If necessary, add a trickle of water.
  6. To prepare the béchamel sauce, take 3 tablespoons of cold milk and mix the cornstarch with it.
  7. Heat the milk over medium heat and pour in the diluted cornstarch.
  8. Stir for a few minutes until a smooth mixture is obtained, then remove the béchamel sauce obtained.
  9. Finely chop the onion, chive, parsley and pepper, taking care to remove the seeds from the pepper.
  10. Squeeze the garlic.
  11. In a pan, heat the oil and add the onion, parsley, chili, garlic and thyme.
  12. Stir constantly without letting them burn.
  13. Add the cod and mix the spices well with the cod.
  14. Squeeze the lemon half and turn off the heat.
  15. Mix the cod preparation with the béchamel sauce.
  16. Roll out the previously prepared dough and put it in a mold.
  17. Prick the dough with a fork without making holes or pricking it too much.
  18. Pour the béchamel-cod mixture over the dough.
  19. Preheat the oven to 180°C (thermostat 6).
  20. Then sprinkle the stuffing with the grated cheese and breadcrumbs.
  21. Once the oven is sufficiently heated, put the mold in it for about 40 minutes.
  22. Once the surface is golden, the pie is ready and you can take it out of the oven to cool.
  23. When the pie has cooled down enough, you can enjoy!