Salted-Cod Pudding
Submitted by rec
Salted cod pudding with rice, eggs, and milk, baked until set. A traditional Scandinavian or Portuguese bacalhau-style fish pudding that’s simple, high-protein, and ready in 1 hour.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minSalted cod is one of the oldest preserved foods in the world, and this baked pudding is one of the most straightforward ways to cook it. Boil the fish until tender, flake it, mix it with cooked rice, pour over a beaten egg and milk custard, and bake until set.
The key step that directions sometimes understate: salted cod needs proper soaking before it’s cooked, usually 24 to 48 hours with several water changes, to draw out enough salt to make it palatable. If you skip this or rush it, the finished pudding will be far too salty. Buy it from a Portuguese, Spanish, or Scandinavian grocery where they know their salt cod.
The result is a firm, savory baked pudding. Humble ingredients, clean flavors, and genuinely satisfying.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Boil the salted cod until fully cooked.
Take it out of the water and leave to cool.
Skin the fish, de-bone it and make a stew out of it in a bowl, not adding anything.
Boil the rice and mix it with the fish in the bowl to make a good mixture.
Beat the eggs and mix it with the milk.
Put the fish/rice mixture in a heat-resistant dish in which you have spread the butter.
Pour the milk/egg mixture over it and put it in the oven for 40 minutes.
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