Pudin de bacalao (catfish pudding)

Yield: 4 Servings

Ingredients:

4 md All-purpose potatoes cut -in half
1 lb Salted codfish

Instructions:

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