Pudin De Bacalao (catfish Pudding)

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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