Pudin de bacalao (catfish pudding)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | All-purpose potatoes, cut in half |
| 1 | pounds | Salted codfish, desalted, cooked, and flaked (see Notes |
| 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 |
| 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- |
Directions
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