This is a dish that's prepared in many Portuguese-speaking countries. This specific version comes from Cape Verde.
Ingredients:
4 slices of crustless bread
Milk, to moisten the bread
2 medium onions, chopped
1 hot chilli, finely chopped
1 bayleaf
500g fish, cooked and flaked (discard any skin or bones) [or use 4 small tins of tuna]
5 tomatoes, blanched, peeled, de-seeded and chopped
4 eggs
6 garlic cloves, finely chopped
sea salt, to taste
Olive oil, to taste
Breadcrumbs, as needed
Method:
Pre-heat your oven to 200°C.
Tear the bread into pieces, place in a bowl then pour over just enough milk to moisten the bread. Set aside to infuse.
Place a frying pan over medium heat, once hot add a generous glug of olive oil and use to fry the onions, garlic, olive oil, tomatoes, bay leaf and chilli. Fry for about 4 minutes, until the onion is soft then add the fish.
Season to taste with salt and continue cooking for 3 minutes before adding the bread. I usually drain the bread, squeeze out any excess milk then beat it with a whisk to break up the pieces. After adding the bread to the fish mixture I usually beat once more with a spoon to ensure the bread is fully incorporated.
Cack the eggs into a bowl and beat with a whisk before adding to the fish mixture. Cook, stirring constantly so the eggs are fully incorporated and the mixture is hot (you do not want to fully cook the eggs at this stage, as the mixture will bake later).
Grease a bundt-style pan with olive oil, then scatter over the extra breadcrumbs before pouring in the fish mixture.
Transfer to the centre of your pre-heated oven and bake for about 25 minutes, until the pudding is cooked through and set.
Serve hot, accompanied by fried plantains or yams and a green salad.
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