Codfish Pudding (bacalao A La Gallega)

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons unsalted butter, at room temperature
• 1/3 cup heavy cream
• 4 large eggs, well beaten
• 1 cup drained canned early sweet peas or 1 cup frozen sweet peas
• 1/4 teaspoon ground nutmeg
• 4 medium size potatoes, cut in half
• 1 lb salt cod fish, desalted, cooked, and flaked
• salt, to taste
• fresh ground black pepper, to taste
• crushed red pepper flakes, to taste
• 1 teaspoon of finely chopped fresh parsley
• 1/4 cup cracker meal or 1/4 cup fine breadcrumbs
• fresh parsley leaves, for garnish
• nonstick cooking spray

Recipe

• 1 preheat the oven to 350ºf.
• 2 place the potatoes into a medium size saucepan with salted water to cover over medium heat, cook until tender, 20 to 25 minutes.
• 3 next use a potato masher or a fork and mash the potatoes in a puree; then add the flaked codfish, cream, butter, and eggs, mixing well after each addition.
• 4 add the remaining ingredients except for the garnish, mix well, and set aside.
• 5 lightly oil or spray an 8" casserole or one that will accommodate the mixture very comfortably and spoon in the potato mixture.
• 6 now bake on the middle oven rack until golden and puffed for 40 to 45 minutes.
• 7 garnish with parsley.
• 8 serve with avocado & sliced purple onion salad (ensalada de agucate con cebollas rojas) and fried green plantains (tostones) & a loaf of bread (una libra de pan).