Click on the image, above to submit to Pinterest.
Boudin de Pescado (Fish Pudding)
Boudin de Pescado (Fish Pudding) is a traditional Spanish recipe for a classic oven-baked pudding of fish and tuna with bread bound with eggs. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Fish Pudding (Boudin de Pescado).
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
4
Rating: 
Tags : Bread RecipesBaking RecipesSpain Recipes
Boudin de Pescado (Fish Pudding): A Spanish recipe for an oven-baked pudding of fish and tuna with bread bound with eggs.
Ingredients:
500g fish (hake, scorpion fish, sole, etc)
4 eggs
1 slice of bread (crusts removed)
225g tin of tuna
salt, to taste
freshly-ground black pepper and freshly-grated nutmeg, to taste
Method:
Clean and scale the fish. Place in a baking dish, pour over 100ml water and cover with foil. Transfer to an oven pre-heated to 200°C and bake for about 8 minutes.
Remove the fish and drain. Allow to cool until it can be handled then remove the skin and shred finely (make certain you discard any pieces of fin and bones). Flake the flesh of the fish and mix with the skin.
Beat the eggs in a bowl and add to the fish along with the tinned tuna (drain and flake this first).
Moisten the bread with milk, squeeze out any excess then crumble this into the fish mixture.
Season the mixture to taste with salt, black pepper and grated nutmeg.
Turn the fish mixture into a greased baking dish. Sit the baking dish in a large roasting dish and pour in boiling water into the roasting dish to reach half way up the sides of the baking dish.
Transfer to an oven pre-heated to 200°C and bake for 30 minutes, or until the fish pudding is nicely browned on top and cooked through (a skewer inserted into the centre should emerge cleanly).
Remove from the oven and set the baking dish on a wire rack to cool. Serve at room temperature accompanied by tomato sauce or a pouring consistency béchamel sauce.
%20Recipe)