Pastel de Pescado (Fish Pie) Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings5Cuisine
MethodInterest Group

Ingredients

 Olive oil3 Tablespoon
 Almonds1⁄2 Cup (8 tbs)
 Onions2 Medium
 Garlic1 Clove (5 gm)
 Tomatoes2 Cup (32 tbs)
 White fish fillets4
 Seasoned mashed potatoes3 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 mg

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

Heat oil in saucepan, add almonds and let color on all sides.
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 20—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.
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