Italian Cod Mushroom Pie

The final edition to Italian pie week in the TTI kitchen, is this gorgeous cod and mushroom pie. Inspired by a recipe found in the classic Silver Spoon cookbook, it has flavours nodding to seasonal Autumn/winter ingredients. I even had the time to make the shortcrust pastry by scratch but the pre-rolled type is just as good to use.

Ingredients (4-6 people)

  • 500g shortcrust pastry
  • 1 onion, cut in half
  • 2 cloves
  • 500ml white wine
  • 500ml water
  • 4 cod fillets, skinned
  • Dry herbs (marjoram, thyme and parsley)
  • 500g chestnut mushrooms, sliced
  • 75g Butter (50g for bechamel, 25g for mushrooms)
  • 50g Flour
  • 250ml milk
  • 100g gruyere, grated
  • 2 eggs, lightly beaten


  1. Stud each half of the onion with a clove and place in a pan with the wine and water. Bring to the boil.
  2. Add the slices of cod to the pan and cook on a low heat for 20 minutes.
  3. Then remove the fish with a fish slice, and season with the mix of dry herbs and salt and pepper.
  4. Bring the stock to the boil again and reduce. Then take off the heat and set a side 250ml for the béchamel.
  5. In another pan, fry the mushrooms in butter for about 10 minutes. Set aside
  6. Next, make the béchamel by melting 50g of butter and adding the flour, whisking until you get a roux. Then pour the fish stock and then the milk. Keep on whisking until you get a thick consistency.
  7. Then add to the bechamel, the mushrooms, gruyere, beaten eggs.  Season with salt and pepper.
  8. Line a buttered pie tin with the short crust pastry, blind bake for 15 minutes. (If you use the bought pre-rolled type, you don’t have blind bake).
  9. Then, flake the cod and spread evenly over the base of the tin. Then pour the mushroom cheesy béchamel on top.
  10. Bake in the oven for 40 minutes until the top is nicely browned

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