okay so this is awesome! Chris absolutly LOVED it! It's also still GREAT as a leftover! The crust doesn't get too soggy and parts don't at all...soooo good!
1/2 Tbsp olive oil
1 large onion(s), white, chopped
1 medium uncooked red potato(es), peeled and chopped
2 medium carrot(s), chopped
2 medium stalk(s) celery, chopped
2 clove(s) garlic clove(s), minced
1 cup(s) canned clam juice
1 3/4 cup(s) water
1 tsp rosemary, chopped
1/2 cup(s) fat-free half-and-half
2 tsp Dijon mustard
1 Tbsp Worcestershire sauce
3 Tbsp cornstarch
1 1/2 pound(s) uncooked cod, fillets, cut into 1-inch chunks
1/4 cup(s) bell pepper(s), chopped, seeded, red
1/2 Tbsp thyme, chopped
2/3 cup(s) frozen corn kernels, (fresh or thawed)
1 1/2 tsp table salt
1/2 tsp black pepper, coarsely ground
2 cup(s) white all-purpose flour
2 tsp baking powder
3 Tbsp butter, cold
3/4 cup(s) buttermilk, low-fat
4 slice(s) cooked crisp turkey bacon, crumbled
To make the filling, heat oil in a large heavy-bottomed saucepan. Add the onion, potato, carrots, celery, and garlic and cook, stirring, 2 minutes. Add the clam juice, water, and rosemary. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
In a small bowl mix together the half-and-half, mustard, Worcestershire sauce, and cornstarch. Stir the mixture into the saucepan, then add the cod, bell pepper, thyme, corn, salt, and ground pepper. Simmer, uncovered, until the fish is opaque, about 5 minutes.
Preheat the oven to 400°F. Pour the fish mixture into a round 2-quart baking dish and set dish on a baking sheet.
To make the crust, combine the flour, baking powder, and salt in a bowl. Cut the butter into pieces, then cut into mixture with a fork or a pastry blender until mixture is crumbly. Stir in the buttermilk and bacon. Gather the dough into a ball. On a lightly floured counter, roll out the dough into a 10-inch circle, about 1/4 -inch thick. Fit the dough over the baking dish and crimp the excess around the rim to seal. Poke all over with the tines of a fork. Bake until the crust is puffed and browned and the filling is bubbling, about 30 minutes.
Haddock, halibut, or sea bass make good replacements for the cod.
9pts per serving, serves 6