Catfish and Potato Pie (Pastel de Bagre y Papa)

Catfish and Potato PieThis catfish and potato pie is a traditional Colombian dish. Catfish or bagre is a popular fish in Colombia and we cook it in many different ways, this cake being one of them. I prepared it in individual servings this time for a little change as it in normally served in one larger baking dish. Any other type of white fish would work in place of the catfish and you can even add shrimp if you like, which makes for a delicious addition!

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Ingredients

(4 servings)

  • 4 (6oz) catfish fillets
  • 6 medium potatoes, peeled and sliced
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 fish bouillon tablet
  • 4 tablespoons butter, plus more to grease the baking pans
  • ½ tablespoon ground cumin
  • ½ teaspoon paprika
  • 2 beaten eggs
  • 1 cup heavy cream
  • 1 cup bread crumbs
  • ½ cup parmesan cheese
  • Salt and pepper
  • Chives (For garnish)
  • Colombian Catfish and Potato Pie

  • Directions

    1. Preheat the oven to 400° F.
  • Greased 4 small baking dishes with butter .Set a side.
  • Cook the potatoes in salted water for about 7 minutes. Drain and set aside.
  • In a medium skillet melt the butter over medium high heat, sauté the onions and garlic for about 5 minutes or until the onions are translucent.
  • Add the heavy cream, fish bouillon, salt and pepper. Bring to a boil, and then reduce the heat to low and let it simmer for 5 minutes. Let it cool and add the beaten eggs.
  • Season the fish fillets with cumin, paprika, salt and pepper.
  • To assemble: Place a layer of potatoes on the bottom of each baking dish. Add about 2 tablespoons of the heavy cream mixture on top. Place a fish fillet on top of the potatoes and top with another layer of potatoes and 2 tablespoons of heavy cream mixture. Sprinkle bread crumbs and parmesan cheese on top and bake for about 25 minutes or until cook. Garnish with fresh chives and serve.
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    Comments

    1. says

      What a beautiful dish! I love catfish although it’s not as easy to find here in the Midwest as it is in the South. Still, that shouldn’t stop us from enjoying some version of pastel de bagre y papa. 8-)

    2. says

      I LOVE baked fish pie…and hardly ever see it anywhere though… or make it at home for that matter…this is so yummy looking… I have to try it…have to have to…have to !…
      PS : I have joined you on twitter…did you see my note ?…

    3. kisscali says

      apuntando en el cuaderno de recetas , se ve delicioso , nunca lo comi asi solo en caldo , sancocho o empanado, mucha gracias por la receta ,un saludo

    4. iVAN says

      VIVO EN MEXICO, SOY CHILENO Y VIVO CON UNA COLOMBIANA … AHORA MISMO PREPARAREMOS LA RECETA …. EL ULTIMO COMENTARIO ME MOTIVO AÚN MAS PARA HACERLOS … GRACIAS POR LA RECETA

    5. Karen says

      I also made this dish for the graduation party for a Colombian friend. They said it was not traditional for those from Bogota but it did not prevent anyone from enjoying it. Not surprisingly it was the Americans from the Southern states that enjoyed the creamy catfish concoction the most. I thought it had the same flavor profiles as tuna noodle casserole. Which to me means, today’s post party comfort food!

    6. Lacey says

      Aunque mi marido no es un fanatico de pescado, yo quisiera probar a cocinar eso plato tan delicioso. El es caleno y yo soy americana. Yo uso My Colombian Recipes con frequencia! Gracias por todo Erica!

    7. Chris green says

      Great recipe… Could not find fish bouillon at the grocery store so I substituted with old bay seasoning and chicken bouillon instead. I couldn’t figure out how cool the cream mixture should of been, I.e room temp or chilled… So I made an educated guess and let it sit till it was warm. Just about to put it in the oven as I type this

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