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    You are in: Home / Recipes / Codfish Pudding (Bacalao a La Gallega) Recipe
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    Codfish Pudding (Bacalao a La Gallega)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    35 mins

    45 mins

    Manami's Note:

    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!

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    Units: US | Metric


    1. 1
      Preheat the oven to 350ºF.
    2. 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. 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. 4
      Add the remaining ingredients except for the garnish, mix well, and set aside.
    5. 5
      Lightly oil or spray an 8" casserole or one that will accommodate the mixture very comfortably and spoon in the potato mixture.
    6. 6
      Now bake on the middle oven rack until golden and puffed for 40 to 45 minutes.
    7. 7
      Garnish with parsley.
    8. 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).

    Ratings & Reviews:


    Nutritional Facts for Codfish Pudding (Bacalao a La Gallega)

    Serving Size: 1 (295 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 734.5
    Calories from Fat 194
    Total Fat 21.6 g
    Saturated Fat 10.4 g
    Cholesterol 426.2 mg
    Sodium 8108.6 mg
    Total Carbohydrate 46.5 g
    Dietary Fiber 6.7 g
    Sugars 4.1 g
    Protein 84.6 g

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