Chowder Casserole

Place smoked cod in a bowl and cover with water; soak for 30 minutes. Drain well. Remove skin and bones; cut flesh into 1" pieces. Reserve.

Melt butter in a large saucepan. Add onions, carrots, celery; cook 5 minutes.

Sprinkle with flour; cook gently without browning 5 minutes.

Stir in hot milk; bring to a boil. Add seasoning. Reduce heat; cook, stirring occasionally, 15 minutes.

Add peas, smoked fish and fresh fish. Cook 8 minutes. Remove bay leaf.

To prepare topping, boil potatoes in water until tender. Drain well and mash with butter. Season to taste.

Beat egg with milk; reserve 2 tbsp mixture and add remaining egg to potatoes.

Place fish mixture in a buttered 2 qt. casserole. Pipe or spoon potatoes over the top. Brush with remaining egg mixture.

Bake at 375°F for 30 min. until bubbly and brown. Rest 10 min. before serving.

** An equal amount of fresh fish can be used in place of the smoked fish.