Prep 35 mins
Cook 45 mins
This is another Cuban recipe that I have had in my folder for a few years. It is really a nice meal. It can be made ahead of time and kept in the refrigerator and then baked, just bring it to room temperature first. There is a restaurant here in Miami that serves this dish and it is superb!
- 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
- Preheat the oven to 350ºF.
- Place the potatoes into a medium size saucepan with salted water to cover over medium heat, cook until tender, 20 to 25 minutes.
- 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.
- Add the remaining ingredients except for the garnish, mix well, and set aside.
- Lightly oil or spray an 8" casserole or one that will accommodate the mixture very comfortably and spoon in the potato mixture.
- Now bake on the middle oven rack until golden and puffed for 40 to 45 minutes.
- Garnish with parsley.
- 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).