Pudin de bacalao (catfish pudding)

Yield: 4 Servings

Measure Ingredient
4 mediums All-purpose potatoes, cut in half
1 pounds Salted codfish, desalted, cooked, and flaked (see Notes
\N \N In previous recipe)
2 tablespoons Salted butter, at room temperature
⅓ cup Heavy cream
4 larges Eggs, well beaten
1 cup Drained canned early sweet peas
¼ teaspoon Ground nutmeg
¼ cup Cracker meal or fine bread crumbs
\N \N Salt and freshly ground black pepper to taste
1 teaspoon Finely chopped fresh parsley for garnish
1 each Preheat the oven to 350 degrees. Place the potatoes in a medium-

size saucepan with salted water to cover over medium heat and cook until tender, 20 to 25 minutes. Drain the potatoes and shake the pan over medium heat to evaporate any remaining moisture. 2. Using a potato masher or a fork, mash the potatoes into a puree. Add the flaked codfish, butter, cream, and eggs, mixing well after each addition. Add the remaining ingredients except for the garnish, mix well, and set aside. (Recipe can be prepared ahead up to this point and refrigerated for several hours. ) 3. Lightly oil an 8 x 8-inch ovenproof casserole (or one that will accommodate the mixture comfortably) and spoon in the potato mixture. Bake on the middle oven rack until golden and puffed, 40 to 45 minutes. Garnish with the parsley and serve directly from the casserole. Makes 4 to 6 servingsSubj: Picadillo de Pescado PUDIN DE BACALAO

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