Pudim de Peixe


Fish Pudding

Pudim de Peixe from Marie Menezes Ribeiro, courtesy of Maria de Lourdes Bayot and Yvonne Husband

4 lb | 1.8 kg of a fish fillets*, skinned
9 oz | 250g of white bread without any crust crumbed into small pieces
½ a large tin of evaporated milk (Carnation brand)
4 oz | 125g of butter
1 tin of asparagus tips
1 tin pimentos
3½ oz | 100g chopped ham
a handful of green olives chopped fine
4 hard-boiled eggs, cut in half
some extra pimentos & olives for decoration desired

*     (preferably a white fish such as ling, ocean perch or gem fish)

Season the fish fillets with salt and pepper and fry in a little oil until cooked.

Cool and crumble the fish into pieces.

Soak the bread in the carnation milk, then add the ham, olives, pimentos and fish and mix well.

Grease a baking tin with butter and then add the fish mixture. Smooth the top, cover the tin with foil and cook in a Bain-Marie.

When cooked turn on to a plate, decorate with asparagus and hard-boiled eggs and a few more pimentos and olives if desired.

Scroll to Top