Boston Cod Pie

Ingredients

• 1 lb cod fish fillet or pollock fillet (frozen is fine)
• 1/4 teaspoon salt
• 1 bay leaf
• 2 tablespoons minced celery
• 2 tablespoons minced onions
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups half-and-half or milk
• 1/4 teaspoon dry mustard (Coleman's preferred)
• 1/4 cup walnuts, chopped
• 1 tablespoon vermouth
• 1 tablespoon pimiento, chopped
• 2 pie crusts (store bought or your own recipe)

Directions

1. 1

   Place fish in a 10" covered skillet or large saucepan with one cup water, salt and bay leaf.

2. 2

   Heat to a boil; reduce heat and simmer 6 to 8 minutes.

3. 3

   Remove from liquid; drain and flake.

4. 4

   Saute celery and onion in butter; blend in flour and cook over low heat about 30 seconds.

5. 5

   Add half and half and dry mustard; cook, stirring constantly over low heat until mixture thickens.

6. 6

   Remove from heat; stir in nuts, vermouth, pimiento and flaked fish.

7. 7

   Pour into pastry lined 8" pie plate.

8. 8

   Cover with top crust; trim, seal edges tightly and flute.

9. 9

   Cut steam vents in the top crust.

10. 10

    Bake in preheated 400F oven for 25 to 30 minutes.

11. 11

    Let stand ten minutes before cutting.