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Catfish And Potato Pie

Catfish and Potato Pie (Pastel de Bagre y Papa)

Erica Dinho
5 from 27 votes
Course Main Course
Cuisine Colombian
Servings 4 servings


  • 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


  • 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.
Keyword seafood
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