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CATEGORY CUISINE TAG YIELD
Seafood, Dairy, Eggs Lao Archived, Cuba, Fish, Update 4 Servings

INGREDIENTS

4 All-purpose potatoes, cut
in half
1 lb Salted codfish, desalted
cooked and flaked see
Notes
In previous recipe), In previous recipe
2 T Salted butter, at room
temperature
1/3 c Heavy cream
4 Eggs, well beaten
1 c Drained canned early sweet
peas
1/4 t Ground nutmeg
1/4 c Cracker meal or fine bread
crumbs
Salt and freshly ground
black pepper to taste
1 t Finely chopped fresh
parsley for garnish
1 Preheat the oven to 350
degrees. Place the
potatoes in a medium-

INSTRUCTIONS

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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 312
Calories From Fat: 168
Total Fat: 19g
Cholesterol: 219.3mg
Sodium: 316.5mg
Potassium: 560.1mg
Carbohydrates: 24.9g
Fiber: 4.6g
Sugar: <1g
Protein: 11.4g


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