CODFISH AND BROCCOLI PUFF PASTRY TART

September 13, 2020

The presence of cream in the filling of this pie gives it a creaminess where we will find tasty codfish, soft strips of onion, and green notes of broccoli, surrounded by a crunchy puff pastry base.

The presence of cream in the filling of this pie gives it a creaminess where we will find tasty codfish, soft strips of onion, and green notes of broccoli, surrounded by a crunchy puff pastry base.

For a light meal, even when the days are still hot, it is worth turning on the oven and serving a pie such as this fish and vegetable dish with lots of flavor and few ingredients, which can be served hot or cold combining codfish with broccoli.

In addition to being easy to prepare, it is a healthy option to serve to those who "wrinkle their nose" at these vegetables.

 

The Ingredients


  • Puff pastry - this tart has a creamy filling, and I found that the texture of it matched better with the puff pastry crunchiness. However, you can also make this codfish and broccoli tart with shortcrust pastry.
  • Codfish - I usually use a piece of frozen codfish that yields between 150gr to 200gr of cod, but other parts or even some leftover codfish can be used. I don't usually cook the fish, but rather poach it slightly just so that the bones and skin can be removed since it will cook inside the tart and absorb the flavors of the other ingredients.
  • Broccoli - can be raw or frozen; when I use them raw I don't cook them because they are added in portions so small that they will also cook when taken to the oven and also won't add moisture resulting from cooking to the filling. If using frozen broccoli, thaw it well.
  • Onion - in order to give more color to the pie I preferred to use red onion, but it can be substituted by regular onion.
  • Cream - adding cream to the filling of a pie like this codfish one, will always give it a tasty creaminess.
  • Eggs - it serves to unite the elements that fill this codfish and broccoli pie.
  • Parsley - is optional, but I always like to add an aromatic herb to my savory pies, and in this case, it is parsley that always pairs well with codfish.
  • Salt, Pepper, Nutmeg, Garlic, and Garlic powder - some of these seasonings are optional, like the nutmeg that I often add to dishes that combine eggs and cream, and garlic powder to enhance the flavor of the garlic that everyone knows it's the base of many codfish dishes.
sliced codfish and broccoli tart

How to make


  • In my codfish dishes, frozen codfish is always used (by me, as it is rare to buy deep-frozen codfish), and therefore it is necessary to let it thaw in advance.
  • To make it easier to remove skin and bones, poach the cod. In order to do so, heat a bit of water until it boils (enough just to cover the cod) in a pot with a little salt, remove it from the heat and place the codfish where it will be poached. Reserve.
  • In the meantime, cut the broccoli into smaller florets, and chop the stems.
  • Cut the onion into strips and chop the garlic, and in a pan with a drizzle of olive oil, lightly cook until soft.
  • Add the broccoli and cook for 1 to 2 minutes. Reserve.
  • In a bowl, beat the eggs along with the cream and the chopped parsley.
  • Season with salt, pepper, garlic powder, and nutmeg.
  • At this point, take the codfish out of the water and remove its skin and bones.
  • The codfish is then shredded or flaked. The way in which the cod is added to this pie will depend on the part of the cod used (if it is a drier and fibrous portion it is better to shred it, and if it is a more gelatinous portion it can be flaked) and also to each one's liking (if you want to find pieces of codfish in the pie, or if you prefer the fish to be more distributed by the filling).
  • Add the codfish to the pan where the broccoli is. You can take it back to the heat if you want, but it is not necessary.
  • In the pan, mix the eggs and cream with the codfish and broccoli, and mix well.
  • Remove the puff pastry from the packaging and spread it out in a round or rectangular pan, then prick the bottom with a fork (to help bake the bottom of the pie).
  • Pour the pie filling over the dough, spreading it well, and bake at 200ºC for about 25 to 30 minutes.


slice of codfish and broccoli tart on a plate with tomato lettuce salad

Codfish and broccoli puff tart recipe

 

Ingredients

1 package of puff pastry
2 large eggs (or 3 small ones)
1 piece of codfish (approx. 200gr)
1 cup of broccoli
200 ml of cream
1 red onion
2 garlic cloves
1 tablespoon of chopped parsley (optional)
1/2 teaspoon salt
1/8 teaspoon of pepper
1/2 teaspoon garlic powder (optional)
1/8 teaspoon of nutmeg (optional)


  1. Heat a bit of water in a pot with salt until it boils, remove from heat and place the codfish (previously thawed, if frozen) and reserve.
  2. Cut the broccoli into smaller florets, and finely chop the stems.
  3. Cut the onion into strips, and then cook them in a little oil.
  4. Chop the garlic and add to the onion.
  5. Add the broccoli and cook a little. Reserve.
  6. In a bowl, beat the eggs, adding the cream, and the chopped parsley.
  7. Season with salt, pepper, garlic powder, and nutmeg.
  8. After poaching, remove the codfish and remove the skin and bones.
  9. Shred or flake the codfish and add to the broccoli.
  10. Mix the egg and cream mixture with the codfish and broccoli, and mix well.
  11. Roll out the puff pastry onto a round or rectangular pan, pricking the bottom with a fork.
  12. Pour the pie filling over the dough and bake at 200ºC for 25 to 30 minutes.

Originally posted in 2015







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