Codfish Pudding (Bacalao a La Gallega) |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is another Cuban recipe that I have had in my folder for a few years. It is really a nice meal. It can be made ahead of time and kept in the refrigerator and then baked, just bring it to room temperature first. There is a restaurant here in Miami that serves this dish and it is superb! Ingredients:
2 tablespoons unsalted butter, at room temperature |
1/3 cup heavy cream |
4 large eggs, well beaten |
1 cup drained canned early sweet peas or 1 cup frozen sweet peas |
1/4 teaspoon ground nutmeg |
4 medium size potatoes, cut in half |
1 lb salt cod fish, desalted, cooked, and flaked |
salt, to taste |
fresh ground black pepper, to taste |
crushed red pepper flakes, to taste |
1 teaspoon of finely chopped fresh parsley |
1/4 cup cracker meal or 1/4 cup fine breadcrumbs |
fresh parsley leaves, for garnish |
nonstick cooking spray |
Directions:
1. Preheat the oven to 350ºF.
2. Place the potatoes into a medium size saucepan with salted water to cover over medium heat, cook until tender, 20 to 25 minutes.
3. Next use a potato masher or a fork and mash the potatoes in a puree; then add the flaked codfish, cream, butter, and eggs, mixing well after each addition.
4. Add the remaining ingredients except for the garnish, mix well, and set aside.
5. Lightly oil or spray an 8 casserole or one that will accommodate the mixture very comfortably and spoon in the potato mixture.
6. Now bake on the middle oven rack until golden and puffed for 40 to 45 minutes.
7. Garnish with parsley.
8. Serve with avocado & sliced purple onion salad (ensalada de agucate con cebollas rojas) and fried green plantains (tostones) & a loaf of bread (una libra de pan).
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