Cuban Codfish Pudding - Pudin de Bacalao

Ingredients:

4 medium-size all-purpose potatoes, cut in half

1/3 cup heavy cream

1/4 teaspoon ground nutmeg

1 teaspoon finely chopped fresh parsley for garnish

1 pound salted codfish, desalted, cooked, and flaked

4 large eggs, well beaten

1/4 cup cracker meal or fine bread crumbs

2 tablespoons salted butter, at room temperature

1 cup drained canned early sweet peas

Salt

Freshly ground black pepper to taste

Cooking Instructions:

Preheat the oven to 350 F. Place the potatoes in a medium size saucepan with salted water to cover over medium heat and cook until tender, 20 to 25 minutes. Drain the potatoes and shake the pan over medium heat to evaporate any remaining moisture. Using a potato masher or a fork, mash the potatoes into a puree. Add the flaked codfish, butter, cream, and eggs, mixing well after each addition. Add the remaining ingredients except for the garnish, mix well, and set aside. (Recipe can be prepared ahead up to this point and refrigerated for several hours). Lightly oil an 8 x 8-inch ovenproof casserole (or one that will accommodate the mixture comfortably) and spoon in the potato mixture. Bake on the middle oven rack until golden and puffed, 40 to 45 minutes. Garnish with the parsley and serve directly from the casserole.

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