Pastel de Bacalao (Codfish Pie)

Pictured: Salt cod (bacalao), a common ingredient in Spanish, Cuban and Puerto Rican dishes. Fresh cod is known as bacalao fresco, though fresh may be hard to find. Frozen cod or frozen pollock (a cod relative) may be easier to find.

Yields 8 servings

Ingredients:

¼ cup olive oil
1 cup finely chopped onion
1 cup minced fresh parsley
1 teaspoon minced garlic
½ cup finely chopped bell pepper
1 cup cod, desalted, cooked and shredded (note: you will need to soak the salt cod in water for at least 6 hours, changing the water frequently) 
1 store-bought pie crust
¼ cup grated Parmesan cheese
3 eggs
½ cup mayonnaise
1 cup light cream
½ teaspoon salt
pinch of nutmeg
pinch of black pepper

Directions:

1. Heat the olive oil in a skillet, then add the onion, parsley, garlic and bell pepper. Sauté for 2 to 3 minutes. Add the cod, and cook for an additional 3 to 5 minutes.

2. Preheat the oven to 375ºF. Place the pie crust in a 9-inch pie plate, and then fill the pie crust with the cod mixture and the parmesan cheese. Lightly beat the eggs together with the remaining ingredients, and pour the mixture over the cod.

3. Bake for 30 minutes. Serve hot or at room temperature.

Recipe courtesy of Cielito Rosado. Find Cielito online at www.cielitorosado.com

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