Spiced Cod and Yuca Pot Pie — Caribbean Herb Fish Pie - Sancocho Fish Pie
Panamanian sancocho herb broth with cod, yuca, and scotch bonnet, baked under a flaky English shortcrust pie lid, served with mashed yuca and bright culantro butter drizzle.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat cod dry and cut into 3cm chunks. Season with 1 tsp salt and black pepper. Peel yuca and cut into 3cm chunks. Dice onions. Mince 6 garlic cloves for the filling and 2 for the culantro butter. Mince scotch bonnets. Dice tomatoes. Pick culantro and cilantro leaves. Cut limes into wedges. Preheat oven to 400F.
Build 1
Whisk flour and 0.5 tsp pastry salt in a bowl. Rub in cold butter with fingertips until the mix looks like coarse sand. Stir in egg yolks and ice water with a fork until a shaggy dough forms. Knead 60 seconds, wrap, and rest in the fridge 15 minutes.
Boil
Bring a medium pot of salted water to a boil. Add yuca and simmer 15 minutes until fork-tender. Drain and rest 3 minutes.
Sear
Heat 4 tbsp olive oil in a heavy skillet over medium 90 seconds. Add onions and cook 3 minutes until soft. Stir in filling garlic, scotch bonnets, dried oregano, and remaining 0.5 tsp salt 60 seconds until fragrant. Add tomatoes, tomato paste, and bay leaves 90 seconds until tomatoes break down.
Simmer
Pour in fish stock and bring to a gentle simmer. Add cod chunks and poach over low heat 4 minutes until the fish just starts to flake. Lift cod and sauce into a medium ovenproof bowl. Stir half the culantro into the sauce off the heat.
Bake
Roll dough on a floured surface to an 18cm round, 3mm thick. Lay over the cod-filled bowl, crimp the edges to seal, and cut a small steam hole in the center. Whisk milk and brush over the pastry top. Slide onto a sheet pan and bake 24 minutes until pastry is deep gold and the filling bubbles through the steam hole.
Plate
Mash yuca with 4 tbsp butter and a pinch of salt until smooth. Melt remaining 2 tbsp butter with culantro butter garlic and remaining culantro and cilantro leaves in a small pan over low heat 60 seconds for the herb butter. Mound mashed yuca on plates, set the fish pie alongside, drizzle culantro butter generously across the yuca, and serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.