Name: Pudin De Bacalao (Catfish Pudding)
Prep time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: In previous recipe); 1 c Drained canned early sweet; 2 tb Salted butter, at room; 1/3 c Heavy cream; 1 ts Finely chopped fresh; 1 Preheat the oven to 350; 4 md All-purpose potatoes, cut; 1 lb Salted codfish, desalted,; 1/4 c Cracker meal or fine bread; Salt; 1/4 ts Ground nutmeg; 4 lg Eggs, well beaten

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INGREDIENTS

In previous recipe)
1 c Drained canned early sweet
2 tb Salted butter, at room
1/3 c Heavy cream
1 ts Finely chopped fresh
1 Preheat the oven to 350
4 md All-purpose potatoes, cut
1 lb Salted codfish, desalted,
1/4 c Cracker meal or fine bread
Salt
1/4 ts Ground nutmeg
4 lg Eggs, well beaten

Servings

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

NOTES

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Pudin De Bacalao (Catfish Pudding)

In previous recipe) 
1 c Drained canned early sweet 
2 tb Salted butter, at room 
1/3 c Heavy cream 
1 ts Finely chopped fresh 
1  Preheat the oven to 350 
4 md All-purpose potatoes, cut 
1 lb Salted codfish, desalted, 
1/4 c Cracker meal or fine bread 
  Salt 
1/4 ts Ground nutmeg 
4 lg Eggs, well beaten

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

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Serving Size: 1 Serving (123g)
Recipe Makes: 4 Servings

Calories: 35
Calories from Fat: 33 (94%)

Amt Per Serving		% DV

	Total Fat 3.7g	5 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.1g
Cholesterol 13.4mg		4 %
Sodium 3.8mg		0 %
Potassium 9.1mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.4g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 35

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