Codfish Pie

Cook the frozen codfish loins in boiling water with a bay leaf for 10 minutes.

Prepare the pie dough by mixing the flour with salt, adding the cold butter, and rubbing it with your fingertips until it resembles coarse crumbs.

Add the egg yolks to the crumb mixture and gradually add water, mixing until you form a moist ball of dough that doesn't stick to your hands. No kneading is required.

Roll out the dough between two sheets of plastic wrap. Use the pie dish as a guide to determine the correct diameter.

Transfer the dough to the pie dish, fitting it well and pressing lightly on the sides. Use the dough scraps cut into sticks, coated in Parmesan, to bake separately as savory crackers.

After cooking, flake the cooked codfish, removing the pieces.

In a skillet, sauté the onion and leek in olive oil. Add the peas, flaked codfish, and black olives. Season with salt and black pepper.

Prepare the custard by mixing the eggs with the heavy cream, seasoning with salt and black pepper. Stir in the Parmesan cheese, reserving a little for the topping.

Refrigerate the dish with the bottom crust while you prepare the filling.

Assemble the pie: spread the codfish filling over the dough and then cover it with the prepared custard.

Finish by sprinkling the remaining grated Parmesan cheese and a little oregano on top.

Bake the pie in a preheated oven at 350°F (180°C) for approximately 20 to 30 minutes.