Pudin de bacalao (catfish pudding)
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Pudin de bacalao (catfish pudding)
  Catfish    Pudding    Fish  
Last updated 6/12/2012 1:19:12 AM. Recipe ID 50432. Report a problem with this recipe.
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      Title: Pudin de bacalao (catfish pudding)
 Categories: Fish, Cuba, Update
      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 ea 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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Recipe ID 50432 (Apr 03, 2005)

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