Pastel de Pescado (Fish Pie) Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| Almonds | 1⁄2 Cup (8 tbs) | |
| Onions | 2 Medium | |
| Garlic | 1 Clove (5 gm) | |
| Tomatoes | 2 Cup (32 tbs) | |
| White fish fillets | 4 | |
| Seasoned mashed potatoes | 3 Cup (48 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 820 Calories from Fat 164
% Daily Value*
Total Fat 19 g29.2%
Saturated Fat 1.8 g9.2%
Trans Fat 0 g
Cholesterol 79.4 mg26.5%
Sodium 318.7 mg13.3%
Total Carbohydrates 134 g44.6%
Dietary Fiber 16.7 g66.8%
Sugars 6.1 g
Protein 38 g76.9%
Vitamin A 12.7% Vitamin C 121.3%
Calcium 13% Iron 5.4%
*Based on a 2000 Calorie diet
Directions
Lift out with slotted spoon, leaving Oil.
In same pan gently saute onions and garlic until transparent but not brown.
Add tomatoes and bay leaf, and simmer about 10 minutes, stirring occasionally.
Season to taste with salt and pepper.
Heat oven to 400°F.
Butter casserole, and lay fish fillets over the bottom.
Place in oven, and bake 5 minutes, or until fish loses raw look.
Add 1 1/2 cups hot tomato mixture, then almonds, and cover with mashed potatoes.
Bake 20â€â€25 minutes; if necessary brown topping briefly under broiler.
Simmer remaining hot tomato mixture to reduce slightly, and serve over casserole.
Note: Any tender white-meat fish, either fresh or frozen (partially thawed), may be used.
Additional browned almonds may be scattered over potato topping.
Chef
