Stockfish Pie

Author: Justin
Serves 8-12

1 1/2 lbs cod	salt and pepper to taste
5 Tbl. salted butter	1 - 2 medium onions, minced
1/8 cup parsley flakes	2 Tbl. verjuice
pie crust

Cut the cod into pieces that will fit flat into the pie crust. Sprinkle salt and pepper gently on both sides of the fish, and layer into the pie crust. Cut butter over the top of the fish. Spread minced onions over that, and the parsley on top. Pour verjuice overall.

Bake in a 350 degree oven for an hour; the onions will singe a little around the edges, but shouldn't burn too badly. Serve either hot or cold.

Notes and Variations

The biggest winner so far from A Book of Cookrye. Made this for the cold potluck at the Ommegang event, and it was well-received by those who like fish. I suspect it would be even better hot.

The original probably intends that it be used with dried cod, rather than fresh; however, it is nowadays easier to get fresh instead. If using dried, I suspect you would want to increase the butter, and layer it through instead of just on top.

Sources

From A Book of Cookrye, London, 1591. The original reads:

To bake a Stockfish.

Season your Stockfish with pepper & salt and lay it into the paste, and put good store of butter to it, and shred onions small, and percely, and cast it upon the stockfish, & put a little vergious unto it, and bake it.