Name: Bacalao & Shrimp Potpies
Yield: For 4 to 6 potpies
Cuisine: Irish
Ingredients: ⅓ cup plus 2 tbsp (100 ml) white wine; Pinch of cayenne; 1 cup (250 ml) crème fraîche; a few sprigs of fresh tarragon, dill, and/or flat-leaf parsley, minced; dash of Pernod; 10½ oz (300 g) large shrimp, peeled and deveined, or a mix of smaller and larger ones; Pinch of curry powder; Pinch of sugar; 1 large egg, beaten; 4 tbsp (60 g) unsalted butter; 1 sheet frozen puff pastry, thawed; 1 cup (250 ml) heavy cream; 10½ oz (300 g) bacalao (salt cod); Pinch of freshly grated nutmeg; grated zest of 1 lemon; 2 cups (500 ml) fish stock (there’s a recipe in Home Made to make it yourself)

Preparation info

For
4 to 6
potpies

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

I’m writing this recipe for my friend Mo, who, after she’d eaten this in our restaurant, wrote to me that she had to have this recipe because she’d dreamed of the meal. Maybe the same thing will happen to you, so I’m giving it to you, too—with lots of thanks to Jessica, who dutifully wrote this down with me.

Be sure to start this recipe a day in advance, as the salt cod will need to soak for at least 24 hours.