Flaky Surinamese Pom Pie with Salted Cod
A Flavorful Fusion of Aromatic Spices and Tender Cod in a Buttery Crust
This traditional Surinamese dish combines salted cod with a rich blend of spices and a flaky, buttery crust for an irresistible savory pie.
- 3 hours
- 6 servings
- Intermediate
Ingredients
For the Pie Crust
For the Filling
For the Egg Wash
Preparation
Marinating the Salted Cod
Rinse the salted cod
Rinse the salted cod under cold water to remove excess salt.
Soak the cod
Soak the cod in cold water for 24 hours, changing the water every 4–5 hours.
Drain and pat dry
Once desalted, drain and pat dry with paper towels.
Preparing the Filling
Flake the cod
Flake the desalted cod into small pieces.
Sauté aromatics
In a skillet, heat vegetable oil over medium heat. Add onions and garlic, sauté until translucent.
Cook vegetables
Add bell pepper, tomatoes, and tomato paste. Cook for 5 minutes, stirring often.
Combine cod and spices
Stir in flaked cod, paprika, cumin, black pepper, and scotch bonnet. Cook for another 10 minutes.
Important: Do not over-salt the filling after desalting the cod. Pro Tip: For a milder pie, reduce the scotch bonnet quantity.
Finish with parsley
Finish with fresh parsley and set aside to cool.
Cooking Process
Dough Preparation
In a large bowl, combine flour and salt. Add butter and mix until crumbly. Slowly add ice water until dough forms a ball.
Filling Assembly
Roll out the dough and line a pie dish. Fill with the cod mixture.
Baking the Pie
Preheat oven to 375°F (190°C). Brush the pie with egg wash and bake for 45–50 minutes until golden brown.
Plating & Serving
Flaky Surinamese Pom Pie with Salted Cod
Flaky Surinamese Pom Pie with Salted Cod
Serving
Slice the pie into wedges and serve warm on a platter garnished with fresh parsley.