New England Scalloped Fish and Potato Casserole
serves 6 to 8
NOTE: Cod is traditional here, but haddock or any other firm,
flaky white fish could be substituted The smoked trout in the
recipe adds a cured, sweet flavor, almost like ham, that corks
especially well with cod
Topping
3 slices white bread (3 ounces), crusts removed and cut into 1/4 inch dice
3 tablespoons unsalted butter, melted
Filling
4 ounces bacon, diced
2 small onions, minced medium
2 celery stalks, minced
1 garlic clove, minced
3 tablespoons all-purpose flour
11/2 cups chicken stock or low-sodium canned broth
1 cup heavy cream
1 cup white wine
1 bay leaf
11/2 pounds medium-large russet potatoes, peeled and cut into 1/4-inch slices
11/2 pounds cod fillets, cut into l-inch cubes
4 ounces smoked trout, flaked
Salt and ground black pepper
INSTRUCTIONS:
1. For the topping: Adjust oven rack to middle position and heat oven to 350 degrees. Mix bread cubes and melted butter in small baking dish; bake until golden brown and crisp, about 20 minutes. Cool to room temperature and set aside.
2. For the filling: Cook bacon in Dutch oven over medium heat until crisp and fat has fully rendered, 5 to 6 minutes. Use slotted spoon to transfer to paper towel lined-plate. Still over medium heat, add onions and celery and cook until softened, 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook until golden, about 1 minute.
3. Whisk in stock, cream, and wine. Add bay leaf, reserved bacon, and potatoes. Bring to a boil, then reduce heat to medium-low. Cover and cook until potatoes are just tender, about 15 minutes. Remove and discard bay leaf
4. Stir in cod, trout, and salt and pepper to taste. Pour into 13 x 9-inch baking dish. Cover tightly with foil; bake until cream thickens and cod is fully cooked, 15 to 20 minutes. Uncover dish. Sprinkle top with croutons and bake, uncovered, for 5 minutes. Let rest 5 to 10 minutes before serving.