SALTFISH PIE. EASY RECIPE

Transport yourself to the flavors of the Caribbean with this delectable Saltfish Pie. Featuring layers of creamy Idaho mashed potatoes and a flavorful sautéed saltfish filling, this savory dish is topped with melted cheddar cheese for a golden crust. A harmony of textures and tastes, this pie is ideal for a cozy main course that brings a taste of the islands to your kitchen.

Ingredients

🥔 3 lbs Idaho Potatoes, 11-12 medium potatoes
🧀 1-1.5 cups shredded Cheddar Cheese, mix of sharp yellow and white cheddar
🧈 1/2 stick Salted Butter, approximately 4 tbsp
🧄 3 tbsp Homemade Garlic Butter
🥛 4 oz Heavy Cream
🐟 1.5 packs Bacala Rico Choice Boned Salted Pollock Fillets, Wild Caught
🧅 1 medium White Onion, diced
🌶️ 1/2 cup diced Green Bell Pepper, or similar seasoning pepper
🍅 2 tbsp Ketchup
🥑 2 tbsp Avocado Oil
🧂 Iodized Salt, Brand: All-Purpose Iodized Salt
🥚 1 Egg, beaten

Instructions

1- Prepare Saltfish:

Rinse the Bacala Rico salted Pollock fillets thoroughly under cold water.
Place fillets in a non-stick saucepan and cover with water. Bring to a boil, then drain.
Repeat boiling and draining twice more to remove excess salt.
Once done, let the fillets cool slightly before shredding them into small pieces, ensuring no bones remain.

2- Prepare Potatoes:

Peel and cube the Idaho potatoes.
Place them in a stainless steel pot, cover with cold water, and add a pinch of All-Purpose Iodized Salt.
Bring to a boil, then simmer for an additional 5 minutes until tender.
Drain using a stainless steel colander.

3- Mash Potatoes:

Transfer the drained potatoes to a stainless steel mixing bowl.
Add 1/2 stick of salted butter, 4 oz of heavy cream, a portion of shredded cheddar cheese, 3 tbsp of garlic butter, and the beaten egg.
Mash with a wooden spoon until smooth and creamy. Taste and adjust seasoning as necessary.

4- Prepare Saltfish Filling:

Heat 2 tbsp of avocado oil in a stainless steel frying pan over medium heat.
Sauté the diced green pepper for a couple of minutes.
Add diced onions and continue sautéing until they soften.
Mix in the shredded saltfish and 2 tbsp of ketchup, cooking until lightly browned.

5- Assemble the Pie:

Spread half of the mashed potatoes in a CorningWare baking dish as the base layer.
Evenly layer the saltfish filling over the mashed potatoes.
Top with the remaining mashed potatoes, smoothing the surface.

6- Bake:

Generously sprinkle the top with the reserved cheddar cheese.
Place the dish in a preheated oven at 350°F (175°C).
Bake for 45-70 minutes until the top is golden and cheese is bubbly.

7- Serve:

Allow the pie to cool slightly before cutting into squares.
Serve warm, garnished with parsley if desired.

Prep Time: 45-60 minutes
Cook Time: 45-70 minutes
Total Time: 1 hour 45 minutes to 2 hours
Servings: 6-8
Equipment: Stainless steel kitchen sink, non-stick saucepan, stainless steel pot, gas stovetop, wooden cutting board, chef's knife, stainless steel colander, stainless steel mixing bowl, wooden spoon, red silicone-tipped spatula/tongs, stainless steel frying pan, CorningWare white ceramic baking dish, black electric oven, fork