Day 5 – Hot Sussex Smokie
I had never heard of Sussex Smokie until a few years ago when I was visiting family in the UK and my aunty made this for dinner one night. My mother, a Sussex native, almost cried with delight.
Ideal for this time of year when you can’t quite rely on the weather to be kind every day, this dish can double up as a lunch or light supper dish. No doubt it would have appeared at breakfast a hundred years’ ago on a typical British sideboard, but for now, let’s keep this simple. Serve it up with lightly steamed vegetables just before you sit down to enjoy Downton Abbey.
Serves 4
INGREDIENTS
2 fillets (about 700g) smoked cod; 1 small onion, peeled and thinly sliced;1 bay leaf; 40g butter; 2 tbsp plain flour; 1 cup grated cheddar or tasty cheese; sea salt and black pepper to taste; 200g peeled cooked school prawns; 2 tbsp finely chopped parsley; 4 medium potatoes (about 700g); 30g butter, extra; ½ cup milk
Place the cod fillets in a large saucepan or a deep-sided fry pan with just enough water to cover. Add the bay leaf and onion. Bring to a gentle simmer, then simmer, covered for 5 minutes. Remove from heat and let the fish infuse the liquid for a further 15 minutes.
Gently melt the butter in a saucepan, then add the flour and stir it well for 2 minutes until the flour cooks through.
Strain the fish, reserving the liquid in a jug. Add enough water to make 600ml. Add the stock to the roux and whisk it thoroughly over a medium heat to make a smooth sauce. Cook, stirring well, for 5 minutes, then add three-quarters of the cheese and season to taste.
Flake the cod and add to the sauce with prawns and parsley. Pour the mixture into a gratin dish.
Preheat oven to 200°C.
Peel the potatoes and boil for 15 to 20 minutes until tender. drain well. Add milk and extra butter and mash well until there are no lumps. Season with a little salt and pepper, then gently spoon over the top of the fish mixture and smooth it down. Top with remaining grated cheese.
Bake for 15-20 minutes until the top is golden brown. Serve with lightly steamed vegetables.
COST
$13.60 for four people
Divine. I am a Sussex girl myself and my Granny taught me how to cook this when I was tiny. I only ever used smoked haddock but now use smoked cod as it’s just so much more readily available. I think we used crab in Sussex as in my youth crab was so cheap and prolific & cheap. Imagine!
Oh I hear you about the crab. It was poor man’s seafood in my youth. Which is why I have SO many recipes for crab on this site … hmmm.
My mother used to make this for us every Good Friday! I hated it then – I don’t know what was wrong with me! My partner now makes this quite regularly and I ADORE IT! Mum often made Shepherd’s Pie too (we were a faming family with loads of meat to get through) and I hated that … kids!!!
Sandra, I can’t tell you enough how much I enjoy your site!
Thank you Jane, your comment made me smile. It’s wonderful watching my children come to different food they’ve avoided in the past with a look of wonder on their faces. Never ceases to delight me. x
Love the IDEA of this Sandra, but just can’t stomach smoked cod.
When we were kids my Mum used to cook it for my Dad and us some nights and I could never enjoy it. In fact even today, the smell makes my stomach churn.
Maybe I’ll have to try it with something else…love your site by the way…always come here for some inspiration.
Lesley
Any firm fleshed white fish will do very well Lesley. Enjoy! x
I think that is why I didn’t like it as a child – the smell, which I love now, was very strong and one I remember quite clearly. I have read that smells are very evocative. I always think of my mother when I smell hairspray and Arpege. That is what she wore when she ‘dressed up’.
I made this for dinner two nights ago – I should have written to you then! It was soooooo good. Everyone wanted more. I like the way the fish is cooked in water and not milk – cuts down the calories but not the flavour. Thank you, this recipe is going to become a family stalwart!
Hi, I have never cooked Smoked Cod before. Do you use the smoked cod from Coles or Woolies fresh fish section? Is it really salty?
You can indeed find smoked cod in the fish section of major supermarkets. It is salty, though not as salty as salted cod and poaching it in water removes much of the salted flavour – it’s an accent as is the smokiness. I also don’t add salt to anything I cook it with, not until tasting the finished meal.