Title: Pudin De Bacalao (Catfish Pudding)
Categories: Fish Cuban Blank
Yield: 4 Servings
| 4 | md | All-purpose potatoes, cut in half |
| 1 | lb | Salted codfish, desalted, cooked, and flaked (see Notes |
| | | In previous recipe) |
| 2 | tb | Salted butter, at room temperature |
| 1/3 | c | Heavy cream |
| 4 | lg | Eggs, well beaten |
| 1 | c | Drained canned early sweet peas |
| 1/4 | ts | Ground nutmeg |
| 1/4 | c | Cracker meal or fine bread crumbs |
| | | Salt and freshly ground black pepper to taste |
| 1 | ts | Finely chopped fresh parsley for garnish |
| 1 | | Preheat the oven to 350 degrees. Place the potatoes in a med |
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