Catfish and Potato Pie (Pastel de Bagre y Papa)
Ingredients
- 4 6oz catfish fillets
- 6 medium potatoes peeled and sliced
- ½ 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
Instructions
- 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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