PUDIN DE BACALAO (CODFISH PUDDING)

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PUDIN DE BACALAO (CODFISH PUDDING)

PUDIN DE BACALAO (CODFISH PUDDING). Alimento Base: Cod, Preheat the oven to 350 F. 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...
Tiempo de preparación 1 h 30 min
Tiempo total 1 h 30 min
Plato Cod
Cocina Cuba
Raciones 6 comensales

Ingredientes
  

  • 4 medium-size all-purpose potatoes cut in half
  • 1/3 cup heavy cream
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon finely chopped fresh parsley for garnish
  • 1 pound salted codfish desalted, cooked, and flaked
  • 4 large eggs well beaten
  • 1/4 cup cracker meal or fine bread crumbs
  • 2 tablespoons salted butter at room temperature
  • 1 cup drained canned early sweet peas
  • Salt and freshly ground black pepper to taste

Elaboración paso a paso
 

  • Preparation
  • Preheat the oven to 350 F.
  • 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.
  • 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).
  • 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.