
Serves: 4
Ingredients
- 1 12-ounce (340 g) fillet salt cod
- Freshly ground black pepper
- 2 tablespoons (30 ml) vegetable oil
- 1 cup (240 ml) water
- 1 onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 red pepper, cored and thinly sliced
- ½ bulb fennel, sliced
- 2 tablespoons (30 ml) parsley, chopped
- All purpose flour, as needed
- 1 package puff pastry
- ½ cup (120 ml) ricotta
- 2 teaspoons (10 ml) olive oil
- 2 eggs
Directions
- In a medium bowl, cover the salt cod with cold water and soak in the refrigerator for 24 hours, or for up to 2 days, changing the water at least three times during the soaking period.
- Remove cod from the soak and rinse with clean, cold water. Pat dry with paper towel to remove excess moisture.
- Season cod with pepper and place in a heated pan with a tablespoon of vegetable oil. Allow to cook 5 minutes or until crust develops on one side. Flip the fish. Add a cup water to the skillet and let the fish steam for another few minutes until cooked through and flaky.
- Remove the pan from the heat and set aside.
- In a new pan, heat remaining tablespoon of vegetable oil and add onion, red pepper, fennel, and garlic. Season vegetables with pepper and allow to cook until softened, 4-5 minutes. Transfer softened veggies into a bowl.
- Flake apart cooked cod and add to the vegetables. Add chopped parsley and mix all together.
- Scoop mixture onto a baking sheet lined with parchment paper, and spread into an even layer. Put in refrigerator to chill for 30 minutes.
- Preheat the oven to 400°F (204°C)
- Sprinkle some of the flour on a flat surface and lay 1 sheet of puff pastry on top. Cover remaining pastry with a damp towel until ready to use.
- Sprinkle the pastry with a bit of the flour and fold in half. Sprinkle more flour on the pastry and roll out with a rolling pin until it reaches its original thickness. Repeat 3 times – folding and rolling until the pastry is 1 inch (2 cm) thick.
- Using an inverted medium-sized bowl or mold, cut out a pastry circle. Cover the pastry circle with a damp towel until ready to use. Repeat steps 10-11 above for the second sheet of puff pastry.
- Remove fish mixture from the fridge and place it into a bowl. Stir in the ricotta cheese and olive oil, season with pepper, and mix together.
- Crack the eggs into a small bowl and whisk.
- Fill pastry circles with chilled mixture and brush beaten egg around the edges. Fold pastry over into half-moon shapes and crimp the edges down with a fork. Use a knife tip to slice small slits across the top of the pastry packages to allow steam to escape. Brush remaining beaten egg over the tops.
- Place calzones on a baking sheet lined with parchment paper and bake in oven until the pastry is golden and the bottoms are crisp, roughly 12-15 minutes. Allow to cool slightly before serving.