Pasta with Smoked Cod or Haddock and Cheese

Name: Pasta with Smoked Cod or Haddock and Cheese
Yield: Serves 6
Cuisine: British
Ingredients: 2 lb/900 g smoked haddock or cod – feel for bones with your fingers, and cut them out of the fish before cooking; 2 lb/900 g smoked haddock or cod – feel for bones with your fingers, and cut them out of the fish before cooking; 2 lb/900 g smoked haddock or cod – feel for bones with your fingers, and cut them out of the fish before cooking; 1 onion, skinned and finely chopped; 2 oz/56 g flour; 2 pints/1.1 litres milk; 2 oz/56 g butter; 6 oz/170 g Cheddar cheese, grated; Freshly ground black pepper; 2 pints/1.1 litres of the milk in which the fish cooked; 2 pints/1.1 litres of the milk in which the fish cooked; 12 oz/340 g pasta; 2 tbsp finely chopped parsley

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is just a variation on a fish pie (one of my favourite dishes) which came to mind (and then to table) when our third daughter, Meriel, went through a phase of not liking potato-topped pies. It’s rather good, and very simple to make.

You can use either smoked cod or smoked haddock, but I prefer to use cod because of the large and juicy flakes of fish. It’s good with a tomato salad. I use pasta shells or bows for this dish.

Ingredients

Europe
United Kingdom
Fish course
Pescatarian
Pasta
Mediterranean

Ingredients

Method