Smoked cod mac 'n' cheese
serves
4
Smoked cod mac 'n' cheese
“In place of the fish, sauté the onion and bay leaf in the butter until softened, then proceed with the white sauce, and double the quantity of cheese” - Jo Pratt. This is an edited extract from The Flexible Pescatarian by Jo Pratt with photography by Susan Bell. Quarto UK, $39.99.
Ingredients (10)
- 250g dried macaroni pasta
- 350g smoked cod, skinned (Jo Pratt uses haddock; we’ve substituted cod)
- 1 onion, finely chopped
- 1 bay leaf
- 500ml (2 cups) milk
- 50g butter
- 25g plain flour
- 150g Emmental cheese, grated
- 1 tsp English mustard
- 2 tbsp chopped chives
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Preheat the oven to 200°C. Cook the macaroni in boiling salted water for 10 minutes and drain. Toss in a little oil to prevent the pasta sticking together.
-
2.Place the cod in a saucepan and add onion, bay leaf, milk and a good twist of black pepper. Bring to a simmer and cook for 10 minutes. Remove from heat, lift the cod out of the milk and break into chunky flakes. Reserve the milk.
-
3.In a separate large pan, melt the butter. When it bubbles, add flour and stir for 30 seconds, then pour in reserved milk. Using a balloon whisk, whisk until mixture comes to the boil and has a sauce consistency. Add half the cheese and stir until melted. Remove pan from heat, stir in macaroni, mustard and chives, then fold in cod and transfer to an ovenproof dish. Scatter with remaining cheese and bake for 20-25 minutes until golden and bubbling
Reviews
Join the conversation
Log in Register