Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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