The cabracho pie is a vibrant pudding or pâté that delights at any special occasion.
The dish is made with cabracho fish, a rockfish with an intense and marine flavor. It combines its firm texture with ingredients like surimi, eggs, piquillo peppers, and cream to achieve a creamy and appealing mixture.
Originating from Asturian cuisine and rooted in the creativity of the 1970s, it is perfect for those who enjoy tastes of the sea in easy and elegant preparations. It is typically served as an appetizer at celebrations, accompanied by bread or crostini, and surprises with its rich flavor and smooth texture resulting from baking.
The preparation involves boiling the fish, cleaning its bones, and combining the ingredients in a mold that is baked until a sweet and aromatic pie is ready to be enjoyed cold or at room temperature.
Pastel de cabracho
Ingredients
800 grams of Cabracho
3 Eggs
3 Surimi
30 milliliters of Tomato sauce
1 Piquillo pepper
100 milliliters of Liquid cream
10 grams of Butter
1 Onion
1 Leek
1 Carrot
1 Bay leaf
15 milliliters of Olive oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a large pot, place water with salt and bring to a boil.
Step 2 : Next, add the onion, leek, carrot, bay leaf, and a bit of oil.
Step 3 : Let it cook for ten minutes to prepare a short broth.
Step 4 : Then, add the whole cabracho and vegetables to the broth, letting them boil together for approximately fifteen more minutes.
Step 5 : After that time, carefully remove the fish and vegetables.
Step 6 : Clean the fish by removing the skin and bones, and shred it carefully until you obtain about 400 grams of cleaned meat.
Step 7 : Preheat the oven to 180°C and butter a pie mold, then cover it with parchment paper.
Step 8 : In a bowl, combine the shredded meat, small pieces of surimi, piquillo peppers, eggs, tomato sauce, and cream.
Step 9 : Whisk everything until smooth and homogeneous.
Step 10 : Using a spatula, pour the mixture into the prepared mold, smooth the surface, and bake for approximately forty to forty-five minutes, or until the top is golden.
Step 11 : Finally, let it cool in the refrigerator for at least two hours before unmolding and serving.
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